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| 驼峰油精炼及其抗氧化性的研究 |
| Refining and antioxidation of camel hump oil |
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| DOI： |
| 中文关键词: 驼峰油 精炼 氧化稳定性 货架期 |
| 英文关键词:hump oil refining oxidation stability shelf life |
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| 中文摘要: |
| 以湿法熬油得到的驼峰原油为原料，通过酸法脱胶、碱炼脱酸、吸附脱色和真空水蒸气脱臭获得驼峰精炼油，对精炼前后驼峰油理化性质进行了测定。同时，采用Schaal试验法探讨精炼驼峰油的氧化稳定性，并预测其货架期。结果表明：精炼后驼峰油的色泽由浅棕黄色变为浅黄色，酸价（KOH）由（1.27±0.14）mg/g降至（0.083±0.006）mg/g，碘值、皂化值无显著变化，精炼驼峰油碘值（I）和皂化值（KOH）分别为（45.88±0.84）g/100 g和（204.07±2.04）mg/g；精炼驼峰油的氧化稳定性低于驼峰原油，所研究的抗氧化剂中茶多酚的抗氧化效果最佳，其最适添加量为0.02%，可使精炼驼峰油在20?℃下的货架期至少延长到560 d。 |
| 英文摘要: |
| The crude hump oil obtained by wet cooking was degummed by acid, deacidified by alkaline treatment, bleached with adsorbent and deodorized by steam. The physicochemical properties of refined and crude hump oil were determined, the oxidation stability of refined hump oil was investigated by Schaal method, and the shelf life of refined hump oil was predicted. The results showed that the color of the hump oil after refining changed from light brownish yellow to pale yellow, and the acid value decreased from (1.27±0.14)mgKOH/g to (0.083±0006)mgKOH/g, the iodine value and saponification value had no significant change, and they were (45.88±0.84)gI/100 g and (204.07±204) mgKOH/g respectively. The oxidation stability of refined hump oil was lower than that of crude hump oil. The antioxidant effect of tea polyphenols among different antioxidants was the best, and its optimal addition amount was 0.02%, which extended the shelf life of refined hump oil to at least 560 d at 20?℃. |
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