北京林业大学学报2009，Vol.31Issue(6)：112-115,4.
辣木油的抗氧化稳定性研究
Anti-oxidation stability of moringa oil
摘要
Abstract
Anti-oxidation stability of moringa oil under different temperature and varied light tensity was studied to design reasonable method for storage. Moringa oil extracted by petroleum ether was studied by Sehaal-oven method and radiated by natural room light to evaluate the stability by the peroxide value (POV) and the time of oxidation inducement. The results showed that storage temperature didn't affect the POV value significantly, while the light did, which demonstrated that anti-oxidation stability of moringa oil was slightly affected by temperature while remarkably affected by light, and the anti-oxidation stability declined with the time of light radiation, for example, the oxidation inducement time was only 3.5 days, showing that moringa oil should avoid light at 20℃ when storage, and the shelf life can be as long as 304 days at such condition.关键词
辣木油/氧化性/过氧化值/诱导时间/贮存Key words
moringa oil/ oxide/ peroxide value/ inducement time/ storage分类
轻工纺织引用本文复制引用
段琼芬,马李一,余建兴,张重权,王有琼,安鑫南..辣木油的抗氧化稳定性研究[J].北京林业大学学报,2009,31(6):112-115,4.基金项目
国家林业局林业公益性行业科研专项(200704007)、"十一五"国家科技支撑计划项目(2006BAD18804). （200704007）
