陕西科技大学学报（自然科学版）Issue(4)：97-101,119,6.
Rancimat法测定3种坚果油脂氧化稳定性的条件研究
Influence of the parameters of the rancimat test on the determination of the oxidative stability of three kinds of nut oils
摘要
Abstract
The operational parameters such as temperature ,airflow and sample weight of the Rancimat method were conducted to determine their effects on the oxidative stability index (OSI) of three kinds of nut oils (walnut oil ,almond oils and sweet apricot kernel oil) .To this end ,single factor experiment and Box-Behnken experiment were investigated .The exper-imental data were fitted to a complete quadratic model and an ANOVA analysis was per-formed ,which concluded that only temperature was significant (p<0 .01) .By means of the quadratic model and using response surface methodology in order to minimize the OSI ,the optimal conditions for the three parameters of the Rancimat method were as following :first-ly ,for the walnut oil ,temperature 120 ℃ ,airflow 18 .14 L/h ,sample weight 3 .00 g ;second-ly ,for the almond oil ,temperature 120 ℃ ,airflow 13 .48 L/h ,sample weight 3 .93 g ;finally , for the sweet apricot kernel oil ,temperature 120 ℃ ,airflow 12 .18 L/h ,sample weight 4 .20 g respectively .关键词
核桃油/扁桃油/杏仁油/Rancimat法/氧化稳定指数Key words
walnut oil/almond oil/sweet apricot kernel oil/Rancimat test/oxidative stabili-ty index (OSI)分类
轻工业引用本文复制引用
朱振宝,刘梦颖,易建华..Rancimat法测定3种坚果油脂氧化稳定性的条件研究[J].陕西科技大学学报（自然科学版）,2014,(4):97-101,119,6.基金项目
陕西省科技厅科技攻关项目（2011K01-16）；陕西省教育厅自然科学研究计划项目（11JK0629）；陕西科技大学博士科研启动基金项目 （）
