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| 精炼栀子果油氧化稳定性研究及货架期预测 |
| Oxidation stability and shelf life prediction of refined gardenia fruit oil |
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| DOI： |
| 中文关键词: 栀子果油 氧化稳定性 氧化动力学模型 货架期 |
| 英文关键词:gardenia fruit oil oxidation stability oxidation kinetics model shelf life |
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| 中文摘要: |
| 以精炼栀子果油为原料，分析了不同贮藏条件(光照、氧气、温度)对精炼栀子果油过氧化值的影响，建立精炼栀子果油的氧化动力学模型，预测精炼栀子果油的货架期。结果表明：精炼栀子果油的氧化稳定性受光照、氧气和温度的影响，在避光、密封、低温的贮藏条件下能有效降低过氧化值的增长速率，延长贮藏时间。精炼栀子果油的氧化遵循一级反应动力学方程，所得模型为C=C0·exp\[exp(-4 495.1/T+11.69)·t\]。通过推算可得出密封、避光条件下精炼栀子果油在25、20、15?℃条件下的货架期分别为95、123、160 d。 |
| 英文摘要: |
| The effect of different storage conditions(light, oxygen and temperature) on the peroxide value of refined gardenia fruit oil was analyzed, and the oxidation kinetics model of the refined gardenia fruit oil was established to predict the shelf life. The results showed that the oxidation stability of refined gardenia fruit oil was affected by light, oxygen and temperature. When the refined gardenia fruit oil was stored under the conditions of avoiding light, sealing and low temperature, the growth rate of peroxide value was effectively reduced and the storage time prolonged. The oxidation of the refined gardenia fruit oil followed the first order reaction kinetics. The model obtained was C=C0 ·exp\[exp(-4 495.1/T+11.69)·t\]. The predictive shelf lives of the refined gardenia fruit oils in sealed and light proof conditions at 25, 20?℃ and 15?℃ were 95, 123 d and 160 d respectively. |
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