贮存容器顶空率对氧化大豆油电导率的影响
|
摘要
试验探究大豆油(SO)贮存容器顶空率(HSR)对其氧化程度的影响。采用加速模拟试验,在温度50℃、初始氧分压21 kPa(大气氧分压)、室内相对湿度(40%)和光照度(840 lx)条件下,依次设定HSR为20%、35%、50%、65%和80%,分别连续3W氧化大豆压榨油(SSO)、大豆浸出油(ESO)和大豆调和油(BSO),每周测定一次试样电导率(κ)并用其表征氧化程度。结果表明,κ与氧化时间(t)符合二项式关系,κ～HSR关系依SSO、ESO和BSO顺序分别为κ=8×10~(-5) HSR~2+0.009 4 HSR+1.8929、κ=3×10~(-4)HSR~2-0.0116HSR+0.504 1和κ=-3×10~(-5)HSR~2+0.020 5 HSR+0.204 3,氧化程度按PSO、ESO和BSO顺次增大。SO销售与食用过程中HSR不断增大,氧不断得到补充,导致其不断地氧化。在控制好贮存环境条件的同时,采取有效措施消除HSR影响,有利于SO的保质。
The effect of storage container head space ratio(HSR) on the oxidation degree of soybean oil(SO)was investigated by test. And the accelerated simulation test method test was adopted. The setting headspace rates were 20%, 35%, 50%, 65% and 80% respectively under the conditions of temperature was 50 ℃, initial oxygen partial pressure was 21 kPa(atmospheric oxygen partial pressure), indoor relative humidity(40%) and light illuminance(840 lx), the continuous oxidation tests of squeezed soybean oil(SSO), extraction soybean oil(ESO) and blended soybean oil(BSO) was conducted for three weeks separately, the electrical conductivity(κ) of samples were measured once a week, and characterized oxidation degree with it. The results show that relationship between κand oxidation time(t) conformed to the binomial relation, the relationship of κ and HSR were κ= 8×10~(-5)HSR~2+0.0094 HSR + 1.892 9、κ=3×10~(-4) HSR~2-0.011 6 HSR + 0.504 1 和κ=-3×10~(-5)HSR~2 + 0.020 5 HSR+ 0.204 3 in the order of SSO, ESO, and BSO, the oxidation degree was increased in the order of SSO, ESO,and BSO. In the process of SO sales and consumption, the HSR was increased continuously, and oxygen was replenished constantly, which would lead to oxidation ceaselessly. Taking effective measures to eliminate the influence of HSR as well as controlling storage environment conditions must be beneficial for guarantee quality of SO.
The effect of storage container head space ratio(HSR) on the oxidation degree of soybean oil(SO)was investigated by test. And the accelerated simulation test method test was adopted. The setting headspace rates were 20%, 35%, 50%, 65% and 80% respectively under the conditions of temperature was 50 ℃, initial oxygen partial pressure was 21 kPa(atmospheric oxygen partial pressure), indoor relative humidity(40%) and light illuminance(840 lx), the continuous oxidation tests of squeezed soybean oil(SSO), extraction soybean oil(ESO) and blended soybean oil(BSO) was conducted for three weeks separately, the electrical conductivity(κ) of samples were measured once a week, and characterized oxidation degree with it. The results show that relationship between κand oxidation time(t) conformed to the binomial relation, the relationship of κ and HSR were κ= 8×10~(-5)HSR~2+0.0094 HSR + 1.892 9、κ=3×10~(-4) HSR~2-0.011 6 HSR + 0.504 1 和κ=-3×10~(-5)HSR~2 + 0.020 5 HSR+ 0.204 3 in the order of SSO, ESO, and BSO, the oxidation degree was increased in the order of SSO, ESO,and BSO. In the process of SO sales and consumption, the HSR was increased continuously, and oxygen was replenished constantly, which would lead to oxidation ceaselessly. Taking effective measures to eliminate the influence of HSR as well as controlling storage environment conditions must be beneficial for guarantee quality of SO.
引文
[1]李春焕,王晓琴,曾秋梅.植物油脂氧化过程及机理、检测技术以及影响因素研究进展[J].食品与发酵工业,2016,42(9):277-284LI C H, WANG X Q, ZENG Q M. Research progress of the process and mechanism, detemination and influential factors of vegetable lipid oxidation[J].Food and Fermentation Indus-tries,2016,42(9):277-284
[2]SOLEA L C, CRETU R. Spectrophotometric and rheological studies on oxidized soybean oils[R].The annals of “Dunarea De Jos” university of Galati Fascicle XIV Mechanichal Engineering,2013:91-96
[3]PRATT D A, TALLMAN K A, PORTER N A. Free radical oxidation of polyunsaturated lipids:new mechanistic insights and the development of peroxyl radical clocks[J].Accounts of Chemical Research,2011,44(6):458-467
[4]CHOE E, MIN D B. Mechanisms and factors for edible oil oxidation[J]. Comprehensive Reviews in Food Science and Food Safety,2006,5:169-186
[5]KUBOW S. Routes of formation and toxic consequences of lipid oxidation products in foods[J]. Free Radical Biology and Medicine,1992,12(1):63-81
[6]ADDIS P B. Occurrence of lipid oxidation products in foods[J].Food and Chemical Toxicology,1986,24(10):1021-1030
[7]LI J, SUN X, LIU Y. Analysis and detection of edible oil oxidation[J].Lipid Technology,2016,28(8):145-148
[8]田堃,卢江,郭京晓.油脂氧化酸败对人体的危害及预防措施[J].中国初级卫生保健,2000,14(2):58TIAN K, LU J, GUO J X. Harm of oil oxidation and rancidity to human body and preventive measures[J].Chinese Primary Health Care,2000,14(2):58
[9]姜举娟,王世琨.不同条件下的大豆油酸价与过氧化值的变化情况分析[J].中国农业信息,2013,(3):118JIANG J J, WANG S K. Analysis of the change of acid value and peroxide value of soybean oil under different conditions[J].China Agricultural Information,2013,(3):118
[10]柴向华,吴克刚,翟柱成,等.瓶装食用油反复开封氧化酸败的研究[J].食品科技,2011,36(6):217-220CHAI X H, WU K G,ZHAI Z C, et al. Oxidative rancidity of packed edible oils during frequent opening[J].Food Science and Technology,2011, 36(6):217-220
[11]范珺.包装顶空气体分析与货架期的关系[J].包装工程,2012,33(5):146FAN J. Relationship between packing head space gas analysis and shelf life[J].Packaging Engineering,2012,33(5):146
[12]冯怡.包装顶空气体分析与货架期的关系[J].中国包装,2012,(3):25-27FENG Y. Relationship between packing head space gas analysis and shelf life[J]. Chinese packaging,2012,(3):25-27
[13]王飞艳,于修烛,吕曼曼,等.基于电导率的地沟油快速定性与半定量分析[J].食品科学,2011,32(18):304-307WANG F Y, YU X Z, LV M M, et al. Fast qualitative and semi-quantitative analysis of hogwash oil by conductivity[J].Foods Science, 2011, 32(18):304-307
[14]刘玉兰,王莹辉,张振山,等.电导率法快速检测煎炸油极性组分含量的研究[J].中国粮油学报,2015,30(6):53-56+61LIU Y L, WANG Y H,ZHANG Z S, et al. Rapid detection of the polar component content of frying oil by conductivity method[J]. Journal of the Chinese Cereals and Oils Association,2015,30(6):53-56+61
[15]黄伟,郑建军,徐建华.地沟油的安全快速检测研究[J].山东科技大学学报(自然科学版),2010,29(3):51-53HUANG W, ZHENG J J, XU J H. Study on safe and rapid detection of discard-oil[J].Journal of Shandong University of Science and Technology, Natural Science,2010,29(3):51-53
[16]陈守江,张庆勇.泔水油的电导率与其品质关系探讨[J].安徽技术师范学院学报,2004,18(2):31-33CHEN S J, ZHANG Q Y. Relation of electrical conductivity and quality of hogwash fat[J]. Journal of Anhui Technical Teachers College, 2004, 18(2):31-33
[17]吉礼,车振明,李明元.电导率法快速甄别泔水油的研究[J].中国油脂,2009,34(3):75-78JI L, CHE Z M, LI M Y. Rapid distinguishing of swill oil by conductivity determination[J]. China Oil and Fats,2009,34(3):75-78
[18]胡小泓,刘志金,郑雪玉,等.应用电导率检测潲水油方法的研究[J].食品科学,2007,28(11):482-484HU X H, LIU Z J, ZHENG X Y, et al. Research on electroconductivity detection of hogwash fat[J].Foods Science,2007,28(11):482-484
[19]gaoysgo.常用有机溶剂极性顺序[OL].[2011-09-04].https://wenku.baidu.com/view/8e47608b8 4868762caaed547.html gaoysgo. Polarity order of conventional organic solvents[OL].[2011-09-04].https://wenku.baidu.com/view/8e47608b84868762caaed547.html
[20]黄芳,段海宝,张凤,等.电导率法快速鉴别地沟油的方法研究[J].粮油食品科技,2013,21(1):43-45HUANG F, DUAN H B, ZHANG F, et al. Research on rapid detection of restaurant waste oil by conductance method[J]. Science and Technology of Cereals, Oils and Foods,2013,21(1):43-45
[21]胡宗智,彭虎成,赵小蓉,等.快速鉴别泔水油的试验研究[J].粮油加工,2009,(1):53-55HU Z Z, PENG H C, ZHAO X R, et al. The experimental investigation on rapid identification of swill oil[J]. Cereals and Oil Processing,2009,(1):53-55
[22]GB/T 1535-2003大豆油[S/OL].http://down. foodmate.net/standard/sort/3/2898.html GB/T1535-2003 soybean oil[S/0L].http://down.foodmate.net/standard/sort/3/2898.html
[23]GB/T6682-2008分析实验室用水规格和试验方法[S].北京:中国标准出版社,2008GB/T6682-2008 Water specifications and test methods for analytical laboratories[S].Beijing:Standards Press of China,2008
[24]石晓丽,王亚萍,姚小华,等.不同精炼程度油茶籽油储藏品质变化研究[J].中国粮油学报,2015,30(3):51-54+58SHI X L, WANG Y P, YAO X H, et al. Different refined degree on quality changes of camellia seed oil during storage[J].Journal of the Chinese Cereals and Oils Association,2015,30(3):51-54+58
[25]丁俭,齐宝坤,王立敏,等.5种不同植物油脂氧化程度与脂肪酸比例变化的相关性研究[J].中国粮油学报,2017,32(8):84-91DING J, QI B K, WANG L M,et al. Correlation of the degree of five kinds of different vegetable oil oxidation to proportions change of fatty acid[J]. Journal of the Chinese Cereals and Oils Association,2017,32(8):84-91
[26]张程,李雨露,张琪,等.不同储存方式对榛子油品质的影响[J].中国粮油学报,2015,30(8):90-98ZHANG C, LI Y L, ZHANG Q, et al. The effect of different storage methods on hazelnut oil quality[J]. Journal of the Chinese Cereals and Oils Association,2015,30(8):90-98
[27]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+386CAO J, LI H Y, DENG Z Y. Research progress in oxidative stability of vegetable oil[J]. Science and Technology of Food Industry, 2013,34(7):378-382+386
[28]刘志明.一种家庭食用植物油贮存桶:中国,ZL201220389145.1[P].2013-01-16.LIU Z M. A household storage bucket of edible vegetable oil:China, ZL201220389145.1[P].2013-01-16.
[2]SOLEA L C, CRETU R. Spectrophotometric and rheological studies on oxidized soybean oils[R].The annals of “Dunarea De Jos” university of Galati Fascicle XIV Mechanichal Engineering,2013:91-96
[3]PRATT D A, TALLMAN K A, PORTER N A. Free radical oxidation of polyunsaturated lipids:new mechanistic insights and the development of peroxyl radical clocks[J].Accounts of Chemical Research,2011,44(6):458-467
[4]CHOE E, MIN D B. Mechanisms and factors for edible oil oxidation[J]. Comprehensive Reviews in Food Science and Food Safety,2006,5:169-186
[5]KUBOW S. Routes of formation and toxic consequences of lipid oxidation products in foods[J]. Free Radical Biology and Medicine,1992,12(1):63-81
[6]ADDIS P B. Occurrence of lipid oxidation products in foods[J].Food and Chemical Toxicology,1986,24(10):1021-1030
[7]LI J, SUN X, LIU Y. Analysis and detection of edible oil oxidation[J].Lipid Technology,2016,28(8):145-148
[8]田堃,卢江,郭京晓.油脂氧化酸败对人体的危害及预防措施[J].中国初级卫生保健,2000,14(2):58TIAN K, LU J, GUO J X. Harm of oil oxidation and rancidity to human body and preventive measures[J].Chinese Primary Health Care,2000,14(2):58
[9]姜举娟,王世琨.不同条件下的大豆油酸价与过氧化值的变化情况分析[J].中国农业信息,2013,(3):118JIANG J J, WANG S K. Analysis of the change of acid value and peroxide value of soybean oil under different conditions[J].China Agricultural Information,2013,(3):118
[10]柴向华,吴克刚,翟柱成,等.瓶装食用油反复开封氧化酸败的研究[J].食品科技,2011,36(6):217-220CHAI X H, WU K G,ZHAI Z C, et al. Oxidative rancidity of packed edible oils during frequent opening[J].Food Science and Technology,2011, 36(6):217-220
[11]范珺.包装顶空气体分析与货架期的关系[J].包装工程,2012,33(5):146FAN J. Relationship between packing head space gas analysis and shelf life[J].Packaging Engineering,2012,33(5):146
[12]冯怡.包装顶空气体分析与货架期的关系[J].中国包装,2012,(3):25-27FENG Y. Relationship between packing head space gas analysis and shelf life[J]. Chinese packaging,2012,(3):25-27
[13]王飞艳,于修烛,吕曼曼,等.基于电导率的地沟油快速定性与半定量分析[J].食品科学,2011,32(18):304-307WANG F Y, YU X Z, LV M M, et al. Fast qualitative and semi-quantitative analysis of hogwash oil by conductivity[J].Foods Science, 2011, 32(18):304-307
[14]刘玉兰,王莹辉,张振山,等.电导率法快速检测煎炸油极性组分含量的研究[J].中国粮油学报,2015,30(6):53-56+61LIU Y L, WANG Y H,ZHANG Z S, et al. Rapid detection of the polar component content of frying oil by conductivity method[J]. Journal of the Chinese Cereals and Oils Association,2015,30(6):53-56+61
[15]黄伟,郑建军,徐建华.地沟油的安全快速检测研究[J].山东科技大学学报(自然科学版),2010,29(3):51-53HUANG W, ZHENG J J, XU J H. Study on safe and rapid detection of discard-oil[J].Journal of Shandong University of Science and Technology, Natural Science,2010,29(3):51-53
[16]陈守江,张庆勇.泔水油的电导率与其品质关系探讨[J].安徽技术师范学院学报,2004,18(2):31-33CHEN S J, ZHANG Q Y. Relation of electrical conductivity and quality of hogwash fat[J]. Journal of Anhui Technical Teachers College, 2004, 18(2):31-33
[17]吉礼,车振明,李明元.电导率法快速甄别泔水油的研究[J].中国油脂,2009,34(3):75-78JI L, CHE Z M, LI M Y. Rapid distinguishing of swill oil by conductivity determination[J]. China Oil and Fats,2009,34(3):75-78
[18]胡小泓,刘志金,郑雪玉,等.应用电导率检测潲水油方法的研究[J].食品科学,2007,28(11):482-484HU X H, LIU Z J, ZHENG X Y, et al. Research on electroconductivity detection of hogwash fat[J].Foods Science,2007,28(11):482-484
[19]gaoysgo.常用有机溶剂极性顺序[OL].[2011-09-04].https://wenku.baidu.com/view/8e47608b8 4868762caaed547.html gaoysgo. Polarity order of conventional organic solvents[OL].[2011-09-04].https://wenku.baidu.com/view/8e47608b84868762caaed547.html
[20]黄芳,段海宝,张凤,等.电导率法快速鉴别地沟油的方法研究[J].粮油食品科技,2013,21(1):43-45HUANG F, DUAN H B, ZHANG F, et al. Research on rapid detection of restaurant waste oil by conductance method[J]. Science and Technology of Cereals, Oils and Foods,2013,21(1):43-45
[21]胡宗智,彭虎成,赵小蓉,等.快速鉴别泔水油的试验研究[J].粮油加工,2009,(1):53-55HU Z Z, PENG H C, ZHAO X R, et al. The experimental investigation on rapid identification of swill oil[J]. Cereals and Oil Processing,2009,(1):53-55
[22]GB/T 1535-2003大豆油[S/OL].http://down. foodmate.net/standard/sort/3/2898.html GB/T1535-2003 soybean oil[S/0L].http://down.foodmate.net/standard/sort/3/2898.html
[23]GB/T6682-2008分析实验室用水规格和试验方法[S].北京:中国标准出版社,2008GB/T6682-2008 Water specifications and test methods for analytical laboratories[S].Beijing:Standards Press of China,2008
[24]石晓丽,王亚萍,姚小华,等.不同精炼程度油茶籽油储藏品质变化研究[J].中国粮油学报,2015,30(3):51-54+58SHI X L, WANG Y P, YAO X H, et al. Different refined degree on quality changes of camellia seed oil during storage[J].Journal of the Chinese Cereals and Oils Association,2015,30(3):51-54+58
[25]丁俭,齐宝坤,王立敏,等.5种不同植物油脂氧化程度与脂肪酸比例变化的相关性研究[J].中国粮油学报,2017,32(8):84-91DING J, QI B K, WANG L M,et al. Correlation of the degree of five kinds of different vegetable oil oxidation to proportions change of fatty acid[J]. Journal of the Chinese Cereals and Oils Association,2017,32(8):84-91
[26]张程,李雨露,张琪,等.不同储存方式对榛子油品质的影响[J].中国粮油学报,2015,30(8):90-98ZHANG C, LI Y L, ZHANG Q, et al. The effect of different storage methods on hazelnut oil quality[J]. Journal of the Chinese Cereals and Oils Association,2015,30(8):90-98
[27]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+386CAO J, LI H Y, DENG Z Y. Research progress in oxidative stability of vegetable oil[J]. Science and Technology of Food Industry, 2013,34(7):378-382+386
[28]刘志明.一种家庭食用植物油贮存桶:中国,ZL201220389145.1[P].2013-01-16.LIU Z M. A household storage bucket of edible vegetable oil:China, ZL201220389145.1[P].2013-01-16.