食品科学2016，Vol.37Issue(18)：256-261,6.DOI:10.7506/spkx1002-6630-201618041
食用大豆油储藏过程中品质变化的预测
Prediction of the Quality Changes of Soybean Oil during Storage
摘要
Abstract
In this investigation, the effects of storage time, the amount of antioxidants and moisture content on the quality of soybean oil (commercially available, grade 1) were studied during storage at 40℃. These three factors were investigated by one-factor-at-a-time method and then they were taken as independent variables for further optimization by response surface methodology using Box-Behnken design. The quality parameters peroxide value and oxidative stability index were selected as response variables. A quadratic polynomial predictive model for each response was developed. The results showed that all the three factors had a significant impact on peroxide value and oxidative stability index in soybean oil. Analysis of variance demonstrated that the two models were highly statistically significant (P< 0.001) and had small error. They had high goodness of fit at the same time.关键词
大豆油/过氧化值/氧化稳定指数/响应面法/预测模型Key words
soybean oil/peroxide value (POV)/oxidative stability index (OSI)/response surface methodology/prediction model分类
轻工纺织引用本文复制引用
唐瑞丽,袁先雯,冯燕玲,韩洪玲,董月,高瑀珑,袁建,汪海峰,鞠兴荣..食用大豆油储藏过程中品质变化的预测[J].食品科学,2016,37(18):256-261,6.基金项目
粮食公益性行业科研专项（201413007-05）；江苏省自然科学基金项目（BK20131435）；高校自然科学研究项目（12KJB550003）；国家自然科学基金面上项目（31371864）；江苏高校优势学科建设工程资助项目 （）
