亚麻籽油的保质期研究
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摘要
通过考察不同光照条件、包装材料对亚麻籽油贮藏过程中过氧化值、酸价的影响,研究自然条件下亚麻籽油的保质期。结果表明:光照对亚麻籽油的贮藏性能有一定影响,避光有利于亚麻籽油的贮藏稳定性,散射和直射条件下对亚麻籽油贮藏稳定性的影响差别不大;对比PET瓶、透明玻璃瓶、棕色玻璃瓶、马口铁瓶不同包装材料贮藏亚麻籽油,玻璃瓶对亚麻籽油的贮藏性能优于马口铁瓶,马口铁瓶优于PET瓶,棕色玻璃瓶较透明玻璃瓶对亚麻籽油的贮藏稳定性有较大提升,棕色玻璃瓶储藏的亚麻籽油保质期可以达到18个月。
The shelf life of linseed oil under natural conditions was studied by investigating the effects of different light conditions and packaging materials on the peroxide value and acid value of linseed oil during storage. The results showed that light had a certain effect on the storage performance of linseed oil.Avoiding light was beneficial to the storage stability of linseed oil. The effects of scattering and direct irradiation had little difference. Comparing different packaging materials such as PET bottle,transparent glass bottle,brown glass bottle and tinplate bottle,the storage performance of linseed oil in glass bottle was the best,followed by in tinplate bottle and in PET bottle. The storage stability of linseed oil in brown glass bottle was better than that in transparent glass bottle,and the shelf life of linseed oil in brown glass bottle could reach 18 months.
The shelf life of linseed oil under natural conditions was studied by investigating the effects of different light conditions and packaging materials on the peroxide value and acid value of linseed oil during storage. The results showed that light had a certain effect on the storage performance of linseed oil.Avoiding light was beneficial to the storage stability of linseed oil. The effects of scattering and direct irradiation had little difference. Comparing different packaging materials such as PET bottle,transparent glass bottle,brown glass bottle and tinplate bottle,the storage performance of linseed oil in glass bottle was the best,followed by in tinplate bottle and in PET bottle. The storage stability of linseed oil in brown glass bottle was better than that in transparent glass bottle,and the shelf life of linseed oil in brown glass bottle could reach 18 months.
引文
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[2]胡晓军,李群,许光映,等.亚麻籽中主要营养成分的分布研究[J].中国油脂,2012,37(12):64-66.
[3]曹君,李红艳,邓泽元.植物油氧化稳定性的研究进展[J].食品工业科技,2013,34(7):378-382,386.
[4]王继强,龙强,李爱琴,等.油脂氧化的因素、危害和预防措施[J].饲料广角,2014(5):29-31.
[5]柳琴.对食用植物油品质的影响因素分析[J].粮食与食品工业,2006,13(4):6-7,12.
[6]吴雪辉,寇巧花.光照与容器材料对茶油贮藏品质影响研究[J].粮食与油脂,2014,27(3):45-49.
[7]任我行,刘玉兰,徐建国.不同工艺制取亚麻籽油的品质差异分析[J].粮食与食品工业,2017,24(1):3-7.
[8]张晓霞,尹培培,杨灵光,等.不同产地亚麻籽含油率及亚麻籽油脂肪酸组成的研究[J].中国油脂,2017,42(11):142-146.
[9]左青,左晖,刘洪举,等.亚麻籽油及其关键生产技术[J].中国油脂,2017,42(8):157-160.
[10]李雅珊,孙华.亚麻成分提取方法及功效研究综述[J].天津科技,2018,45(4):53-56,61.