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| 基于不同存储条件高油酸花生油过氧化值的变化规律 |
| Change rule of peroxide value of high oleic acid peanut oil based on different storage conditions |
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| DOI： |
| 中文关键词: 花生油 过氧化值 变化规律 存储方式 存储温度 |
| 英文关键词:peanut oil peroxide value change rule storage method storage temperature |
| 基金项目:国家重点研发计划政府间/港澳台重点专项“基于数字信息技术的中欧食品安全过程控制体系的建设与示范(2019YFE0103800)” |
| Author Name | Affiliation | | XU Xiaodong1，WU Pengfei1，ZHOU Maoxin2，WANG Yilu3，LIU Xian1 | 1.College of Engineering, China Agricultural University, Beijing 100083, China
2.Shandong Jinsheng
Cereals & Oils and Foods Co. , Ltd. , Linyi 276600, Shandong, China
3.Shandong Huasheng
Inspection and Testing Technology Co. , Ltd. , Linyi 276600, Shandong, China |
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| 中文摘要: |
| 为了把控花生油过氧化值的阶段变化规律，以高油酸花生油为研究对象，在不同存储时间（10~60 min、1~7 h、1~9 d）内对不同存储方式（瓶装密封、瓶装敞口）和不同环境温度（25、50、75、100 ℃）的花生油过氧化值进行测定，通过差异显著性对比分析存储条件对花生油过氧化值的影响，结合变化趋势的线性拟合方程研究过氧化值的变化规律。结果表明：花生油的过氧化值随着存储时间的延长而不断增加，但瓶装密封花生油的过氧化值始终低于瓶装敞口的；在常温状态下（25 ℃），存储时间1~9 d的过氧化值显著高于10~60 min和1~7 h的（p<0.05）；环境温度越高，花生油氧化越剧烈，过氧化值升高越快，100 ℃时的过氧化值与其他温度条件存在显著性差异（p<0.05）；不同存储条件（存储方式、环境温度）下，过氧化值线性拟合方程的相关系数（R2）均达到了0.977及以上。不同存储方式下，花生油过氧化值与存储时间存在良好的线性关系，可以精准把控花生油过氧化值的变化情况。 |
| 英文摘要: |
| In order to understand and control the change rule of peroxide value of peanut oil in different storage stage, high oleic acid peanut oil was selected as the research object, and the peroxide values of peanut oil were measured at different storage time (10-60 min, 1-7 h, 1-9 d) in different storage methods (bottle seals, bottle exposures) and different ambient temperatures (25, 50, 75, 100 ℃). The effects of different storage conditions on the peroxide value of peanut oil were analyzed by comparing the significance of the differences, and the changes in the peroxide value were investigated by combining the linear fitting equation of the changing trend. The results showed that the peroxide value of peanut oil increased with the prolonging of storage time, but the peroxide value of bottle sealed peanut oil was always lower than that of bottle exposures peanut oil. At room temperature (25 ℃), the peroxide values of 1-9 d were significantly higher than that of 10-60 min and 1-7 h (p<0.05). The higher the ambient temperature, the more intense the oxidation of peanut oil, and the faster the peroxide value increased, and the peroxide value at 100 ℃ was significantly different from other temperature conditions (p<0.05), the R2 of the linear fitted equation for the peroxide value under different storage conditions (storage methods and ambient temperature) all reached above 0.977. The change of peroxide value had a good linear relationship with storage time under different conditions, which can accurately control the change of peroxide value of peanut oil. |
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