粮油食品科技2011，Vol.19Issue(6)：19-22,4.
葵花籽油的氧化稳定性研究
Research on the oxidative stability of sunflower seed oil
唐文婷 1蒲传奋1
作者信息
- 1. 青岛农业大学食品科学与工程学院,山东青岛266109
- 折叠
摘要
Abstract
The factors which affect the stability of sunflower seed oil such as temperature, light, metal ions, oxygen and moisture were studied with acid value and peroxide value as indexes. The results showed that temperature, light, metal ions, oxygen and moisture could increase acid value and peroxide value of sunflower seed oil. Among them temperature and moisture were the most critical factors. The acid value and peroxide value of sunflower seed oil increased to 1.03 mgKOH/g and 19.2 meq/kg at 40 ℃ for 24 d. The effects of Cu2＋ on peroxide value was greater than Fe2＋ ,while oxygen did not increase the acid value in short - term. The acid value was a bit higher with addition of 1% and 2% of water than that of original oil, and the higher the moisture content was, the faster the peroxide value increased.关键词
葵花籽油/酸值/过氧化值Key words
sunflower seed oil/acid value/peroxide value分类
轻工纺织引用本文复制引用
唐文婷,蒲传奋..葵花籽油的氧化稳定性研究[J].粮油食品科技,2011,19(6):19-22,4.
