不同条件对贮藏杏仁油脂氧化的影响
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摘要
目的寻找适合家庭存放杏仁的贮藏温度和时间。方法以"龙王冒"生杏仁为原料,分别测定不同贮藏温度(4℃、室温和35℃)与贮藏时间(0~4周)杏仁油脂的过氧化值和酸价,并根据国家限量标准做出评判。结果在4周的贮藏期内,采取4℃、室温和35℃贮藏"龙王冒"生杏仁,杏仁油脂的过氧化值和酸价均未超标,在贮藏期内4℃贮藏效果最好,35℃与室温差异不显著。结论 4℃下贮藏4周的杏仁油脂过氧化值和酸价均可达到国家标准(GB2716-2005)。
Objective To screen the optimal household storage temperature and time of almond.Methods The raw almonds of Longwangmao were used as materials to detect the peroxidation value and acid value of the almond oil in the different household storage temperature(4 ℃,indoor temperature,35℃)and time(0-4weeks).Results The peroxidation values and acid values at 4 ℃,room temperature and 35 ℃ were all below the limit by the official standards in the four-week storage period.Besides,it had the best storage effect with the temperature of 4℃.And there was no significant difference in storage effect between room temperature and 35 ℃.Conclusion The peroxidation value and acid value of the almond oil at 4 ℃in the four-week storage period could reach the national standard(GB2716-2005).
Objective To screen the optimal household storage temperature and time of almond.Methods The raw almonds of Longwangmao were used as materials to detect the peroxidation value and acid value of the almond oil in the different household storage temperature(4 ℃,indoor temperature,35℃)and time(0-4weeks).Results The peroxidation values and acid values at 4 ℃,room temperature and 35 ℃ were all below the limit by the official standards in the four-week storage period.Besides,it had the best storage effect with the temperature of 4℃.And there was no significant difference in storage effect between room temperature and 35 ℃.Conclusion The peroxidation value and acid value of the almond oil at 4 ℃in the four-week storage period could reach the national standard(GB2716-2005).
引文
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[4]林勇敢,付晓纪,周巾英,等.包装材料对不同水分含量花生贮藏效果影响[J].食品工业科技,2014,35(19):331-339.
[5]袁德保,刘兴华,马艳萍,等.鲜食核桃贮藏中脂肪酶活性及油脂酸价变化[J].食品研究与开发,2006,27(11):79-81.
[6]潘学军,张文娥,李琴琴,等.核桃感官和营养品质的主成分及聚类分析[J].食品科学,2013,34(08):195-198.
[7]周拥军,郜海燕,陈杭君.贮藏温度对栝楼籽油脂酸败的影响[J].食品科学,2010,31(02):237-240.
[8]李春娟,单世华,万书波,等.贮藏时间对花生品质成分和种子活力的影响[J].山东农业科学,2008(01):94-96.
[9]丛玲美,姚小华,费学谦,等.长期贮藏对茶油酸值和过氧化值的影响[J].林业科学研究,2007,20(02):246-250.
[10]郝利平,杨剑婷.贮藏因素对核桃脂肪酶活性与油脂酸价的影响[J].农业工程学报,2005,21(05):170-172.
[11]葛林梅,郜海燕,毛金林.贮藏条件对原料葵花籽油脂酸败的影响[J].食品科学,2010,31(06):292-296.
[12]许光,蔡长军,马六十.花生油在南方散装常规储藏中酸价及过氧化值变化规律的探讨[J].粮油仓储科技通讯,2005(06):44-45.
[13]丁明,费学谦.茶油贮藏条件对酸价的影响[J].浙江农业科学,2011(05):1085-1088.
[2]冯小雨,刘敏,葛红娟,等.杏仁营养成分分析[J].吉林医药学院学报,2016,37(02):86-88.
[3]肖朝霞,蒋萌蒙,王向军.杏仁的功能性及其药理研究进展[J].农产品加工,2011(11):71-73.
[4]林勇敢,付晓纪,周巾英,等.包装材料对不同水分含量花生贮藏效果影响[J].食品工业科技,2014,35(19):331-339.
[5]袁德保,刘兴华,马艳萍,等.鲜食核桃贮藏中脂肪酶活性及油脂酸价变化[J].食品研究与开发,2006,27(11):79-81.
[6]潘学军,张文娥,李琴琴,等.核桃感官和营养品质的主成分及聚类分析[J].食品科学,2013,34(08):195-198.
[7]周拥军,郜海燕,陈杭君.贮藏温度对栝楼籽油脂酸败的影响[J].食品科学,2010,31(02):237-240.
[8]李春娟,单世华,万书波,等.贮藏时间对花生品质成分和种子活力的影响[J].山东农业科学,2008(01):94-96.
[9]丛玲美,姚小华,费学谦,等.长期贮藏对茶油酸值和过氧化值的影响[J].林业科学研究,2007,20(02):246-250.
[10]郝利平,杨剑婷.贮藏因素对核桃脂肪酶活性与油脂酸价的影响[J].农业工程学报,2005,21(05):170-172.
[11]葛林梅,郜海燕,毛金林.贮藏条件对原料葵花籽油脂酸败的影响[J].食品科学,2010,31(06):292-296.
[12]许光,蔡长军,马六十.花生油在南方散装常规储藏中酸价及过氧化值变化规律的探讨[J].粮油仓储科技通讯,2005(06):44-45.
[13]丁明,费学谦.茶油贮藏条件对酸价的影响[J].浙江农业科学,2011(05):1085-1088.