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| 不同贮藏条件对美藤果油氧化稳定性的影响 |
| Effect of different storage conditions on oxidation stability of Sacha inchi oil |
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| DOI： |
| 中文关键词: 美藤果油 贮藏条件 氧化稳定性 酸值 过氧化值 脂肪酸组成 |
| 英文关键词:Sacha inchi oil storage condition oxidation stability acid value peroxide value fatty acid composition |
| 基金项目: |
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| 中文摘要: |
| 以压榨美藤果油为原料，以过氧化值和酸值为评价指标，考察温度、光照、空气、水分对美藤果油氧化稳定性的影响。结果表明：经24个月的贮藏，美藤果油酸值和过氧化值都有不同程度的升高，温度、光照、空气、水分均可加速美藤果油氧化，降低美藤果油氧化稳定性,其中空气对美藤果油氧化稳定性影响最大，因此在贮藏中控制美藤果油水分含量0.10%以下，在常温、干燥、避光的环境中密封贮藏为宜；美藤果油脂肪酸组成变化不明显。 |
| 英文摘要: |
| 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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