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| 基于油脂过氧化值的脂质氧化诱导期分析及货架期预测 |
| Induction period and shelf-life prediction of oil based on peroxide value |
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| DOI： |
| 中文关键词: 油脂 过氧化值 氧化诱导期 货架期 |
| 英文关键词:oil peroxide value induction period shelf-life |
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| 中文摘要: |
| 分析了5种油脂在65~105?℃下加速氧化过程中过氧化值的变化，进行了脂质氧化诱导期分析及货架期预测。结果表明：温度及脂肪酸组成对油脂的氧化稳定性有重要影响，亚麻籽油具有最高的过氧化值初始值，且增加较快，活化能最小，氧化稳定性最弱；整体而言，初始氧化阶段，5种油样的活化能介于63.83~93.87 kJ/mol之间；随饱和脂肪酸含量及MUFA/PUFA值的增大，油样过氧化值的变化趋缓，诱导期延长，氧化速率常数减小，活化能增大，氧化稳定性提高，货架期延长；加速氧化阶段的氧化速率常数显著增大，而活化能相对降低（花生油除外）；随温度升高，过氧化值变化加剧，氧化诱导时间缩短，氧化速率常数增大，货架期缩短；经验证实测货架期与预测值间具有较好的相符性，说明基于油脂过氧化值的脂质氧化诱导期分析可有效预测货架期。 |
| 英文摘要: |
| The changes of peroxide values of five kinds of oils during the oxidation process at 65-105?℃ were studied, and the shelf-life prediction for oils was conducted based on the induction period analysis. The results showed that the temperature and fatty acid composition had great influence on the oxidation stability of oils. Linseed oil had the highest initial peroxide value, and the overall change was significantly faster than others, while the activation energy(Ea) was the lowest, and thus it had a relatively lower oxidation stability. Overall, the Ea for the five oils were 63.83-93.87 kJ/mol in the initial oxidation stage. As the content of saturated fatty acid and MUFA/PUFA ratio increased, the change of peroxide value and the oxidation rate constant slowed down, while the IP, Ea and the oxidation stability tended to increase, thus the shelf-life prolonged. In the accelerated oxidation stage, the oxidation rate constant increased significantly, while the Ea decreased except for peanut oil. The increase of temperature intensified the change of peroxide value, shorted the IP and increased the oxidation rate constant, thus the shelf-life became shorter. Meanwhile, the verification results confirmed that the experimental results were in good agreement with the predictive values. In conclusion, the analysis of oil oxidation induction period based on peroxide value could predict shelf-life effectively. |
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