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| 氧化诱导时间评估二次精炼棕榈液油
热稳定性的应用研究 |
| Application study on evaluation of thermal stability of secondary refined palm olein by oxidation induction time |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230447 |
| 中文关键词: 二次精炼棕榈液油 氧化稳定性 氧化诱导时间 热稳定性 |
| 英文关键词:secondary refined palm olein oxidation stability oxidation induction time thermal stability |
| 基金项目: |
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| 中文摘要: |
| 为更好地应用油脂氧化诱导时间（IP值）这项关键指标，以二次精炼棕榈液油为研究模型，在温度120 ℃、空气流量20 L/h条件下测试得到其IP值，并分别进行了60 ℃烘箱加速氧化实验以及170 ℃高温加热实验，考察将IP值应用于评估油脂热稳定性的可行性。结果表明：二次精炼棕榈液油的IP值与烘箱加速氧化速率存在一定关系，当油脂过氧化值低于0.34 mmol/kg时，IP值与烘箱加速氧化速率呈强负相关，Pearson相关系数为-0.71，但当油脂过氧化值高于0.34 mmol/kg时，IP值与烘箱加速氧化速率没有显著相关性，Pearson相关系数仅为-0.07；IP值存在显著性差异的二次精炼棕榈液油在170 ℃下加热过程中极性物质含量、酸值上升速率以及使用寿命均没有显著性差异（p＞0.05）。综上，当二次精炼棕榈液油的初始过氧化值低于0.34 mmol/kg时，IP值对烘箱加速氧化速率具有一定的指导意义，但IP值不能对油脂在高温下的使用性能进行评估。 |
| 英文摘要: |
| In order to better apply the key indicator of oil oxidation induction time(IP value), secondary refined palm olein was used as the research model, and the IP value was tested under the conditions of temperature 120 ℃ and air flow rate 20 L/h. The accelerated oxidation experiment at 60 ℃ in an oven and the 170 ℃ high-temperature heating experiment were conducted to investigate the feasibility of applying IP value to evaluate the thermal stability of oil. The results showed that there was a certain relationship between the IP value of secondary refined palm olein and the accelerated oxidation rate in the oven: when the peroxide value of the oil was below 0.34 mmol/kg, the IP value was strongly negatively correlated with the accelerated oxidation rate in the oven, with a Pearson correlation coefficient of -0.71. However, when the peroxide value of the oil was above 0.34 mmol/kg, the IP value was not significantly correlated with the accelerated oxidation rate, and the Pearson correlation coefficient was only -0.07. There was no significant difference in the content of polar substances, the rate of acid value increase, and the service life of secondary refined palm olein with significant differences in IP values during heating at 170 ℃(p>0.05). In summary, when the peroxide value of secondary refined palm olein is below 0.34 mmol/kg, the IP value has certain guiding significance for the accelerating oxidation rate in the oven. The IP value cannot be used to evaluate the performance of oils at high temperature. |
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