| 王月，次仁平措，贡觉旦增，钟政昌，祝亚辉，杨林，辜雪冬，池福敏.酥油在加速贮藏过程中的品质变化及货架期预测[J].中国油脂,2026,52(3):.[WANG Yue, TSERING Phuntso, GONGJUE Tenzin, ZHONG Zhengchang,
ZHU Yahui, YANG Lin, GU Xuedong, CHI Fumin.Quality change of ghee during accelerated storage and its shelf life prediction[J].China Oils and Fats,2026,52(3):.] |
| 酥油在加速贮藏过程中的品质变化及货架期预测 |
| Quality change of ghee during accelerated storage and its shelf life prediction |
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投稿时间：2024-11-04 修订日期：2025-08-13 录用日期：2025-01-21
出版日期：2026-03-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240632 |
| 中文关键词: 酥油 加速贮藏 品质变化 低场核磁共振 货架期 |
| 英文关键词:ghee accelerated storage quality change low-field nuclear magnetic relaxation shelf life |
| 基金项目:西藏农牧学院研究生创新计划项目（YJS2024-53）；西藏自治区自然科学基金项目（XZ202201ZR0025G） |
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| Author Name | Affiliation | | WANG Yue, TSERING Phuntso, GONGJUE Tenzin, ZHONG Zhengchang,
ZHU Yahui, YANG Lin, GU Xuedong, CHI Fumin | Faculty of Food Science, Xizang Agricultural and Animal Husbandry University, Linzhi 860000, Xizang,China |
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| 中文摘要: |
| 旨在为酥油的开发利用提供参考数据，以手工酥油为研究对象，在25、35、45 ℃下进行加速贮藏实验，分析酥油样品的感官评分、色泽（L*、a*、b*)、质构特性（硬度、弹性、咀嚼性）、酸值、过氧化值、低场核磁弛豫特性（反映水分的变化）的变化，对其理化指标、感官评分进行Pearson相关性分析，找出与感官评分相关性最高的指标，并根据零级/一级反应动力学模型和Arrhenius方程建立酥油货架期预测模型。结果表明：随着贮藏时间的延长，酥油的感官评分、硬度、咀嚼性、弹性，以及结合水、不易流动水、自由水含量呈下降趋势，L*值、b*值、酸值、过氧化值呈上升趋势，并且贮藏温度越高，各指标上升或下降的趋势越快；酥油的酸值、过氧化值与感官评分之间相关性最高；除贮藏温度25 ℃外，酸值零级反应动力学模型的决定系数（R2）均大于过氧化值零级和一级反应动力学模型的，且25 ℃下酸值零级反应动力学模型的R2超过了0.90,最终选择酸值的零级反应动力学模型作为酥油的货架期预测模型，其中指前因子为1 196.2,活化能为25 707.7 J/mol。综上，建立了以酸值为特征指标的零级反应动力学模型，可根据此模型预测不同贮藏温度下酥油的货架期。 |
| 英文摘要: |
| To provide reference data for the development and utilization of ghee, the change in sensory score and color (L*, a*, b*), texture properties (hardness, elasticity, chewiness), acid value, peroxide value, and low-field nuclear magnetic relaxation (reflecting the change of moisture) of handmade ghee samples during storage at 25, 35 ℃and 45 ℃ were analyzed, and the Pearson correlation analysis between the physicochemical indexes and the sensory scores was carried out to find out the indexes with the highest correlation with the sensory score. The shelf life prediction model of ghee was established according to the zero/primary reaction kinetic model and the Arrhenius equation. The results showed that with the extension of storage time, the sensory score, hardness, chewiness, elasticity, and the contents of bound water, non-flowable water and free water of ghee showed a downward trend, while the L* value, b* value, acid value and peroxide value showed an upward trend. Higher storage temperatures accelerated these trends. The acid value and peroxide value exhibited the highest correlation with sensory scores. Except at 25 ℃, the coefficient of determination (R2) of the zero-order reaction kinetic model for acid value was higher than those of both zero and primary reaction kinetic models for peroxide value. Moreover, at 25 ℃, the R2 of the zero reaction kinetic model for acid value exceeded 0.90. Consequently, the zero reaction kinetic model for acid value was selected as the shelf life prediction model for ghee, with a pre-exponential factor of 1 196.2 and an activation energy of 25 707.7 J/mol. In conclusion, a zero reaction kinetic model characterised by acid value has been established, enabling the prediction of ghee′s shelf life at different temperatures based on this model. |
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