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| 食用油使用过程中存贮条件对其氧化稳定性的影响研究 |
| Effect of storage conditions of edible oils on its oxidative stability during using |
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| DOI： |
| 中文关键词: 食用油 过氧化值 酸值 氧化稳定性 |
| 英文关键词:edible oil peroxide value acid value oxidative stability |
| 基金项目: |
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| 中文摘要: |
| 研究了大豆油、菜籽油、棕榈油等几种食用油在使用过程中不同存贮条件下的氧化稳定性。将食用油启封，放置在不同的环境里，检测其过氧化值和酸值的变化。结果表明：避光存贮31 d，食用油的过氧化值均低于8 mmol/kg，酸值（KOH）达到0.26～0.35 mg/g；而在室内日光直接照射的条件下存贮31 d，各食用油的过氧化值均高于10 mmol/kg，酸值（KOH）达到0.35～0.45 mg/g。实验表明，启封后的食用油，存贮于避光处可以连续使用30 d以上，而置于室内日光直接照射条件下，其连续使用期只有3周。对比实验中，棕榈油氧化稳定性优于其他油脂。 |
| 英文摘要: |
| The oxidative stabilities of soybean oil, rapeseed oil and palm oil during using under different storage conditions were studied. The oil bottles were unsealed and placed under different environments to determine the changes of acid value and peroxide value. The results showed that the peroxide values of all edible oils were lower than 8 mmol/kg and the acid values reached 0.26-0.35 mgKOH/g when the edible oils were stored in dark room for 31 d. The peroxide values of all edible oils were higher than 10 mmol/kg and the acid values reached 0.35-0.45 mgKOH/g when the edible oils were stored in a room with direct sunlight for 31 d. The research showed that after opening, edible oil could be used continuously for more than 30 d when stored in dark room, whereas when exposed to direct sunlight, edible oils could only be used continuously for three weeks. The comparative experiment results showed that palm oil had the best oxidative stability among the oils. |
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