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| Effect of different storage conditions on oxidation stability of Sacha inchi oil |
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| KeyWord:Sacha inchi oil storage condition oxidation stability acid value peroxide value fatty acid composition |
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| Abstract: |
| The effects of temperature，light，air and moisture content on the oxidation stability of pressed Sacha inchi oil were studied with peroxide value and acid value as indicators. The results showed that after 24 months of storage, the acid value and peroxide value of Sacha inchi oil increased to varying degrees. Temperature，light，air and moisture content could accelerate the oxidation of Sacha inchi oil, and among them air was the most critical factor.In the process of storage，some measures，such as controlling Sacha inchi oil moisture content below 0.10%，choosing normal temperature and dry environment，avoiding light，and sealed storage should be used. It was found that the fatty acid composition of Sacha inchi oil did not change obviously. |
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