摘要
以打瓜籽为材料,通过超声波辅助提取打瓜籽油。采用Schall烘箱法,以过氧化值(POV)为考察指标,主要研究了温度、空气、光照、水、金属离子、抗氧化剂对打瓜籽油稳定性的影响。结果表明:温度、空气、日照、水、金属离子均会引起储藏过程中打瓜籽油过氧化值的上升,在低温、避光、封闭和避免水分及金属离子接触的条件下,可以延长打瓜籽油的储存期,其中金属离子对打瓜籽油氧化稳定性的影响次序为:Fe^(3+)>Zn^(2+)>Cu^(2+)>Mg^(2+)>Na^+。添加抗氧化剂能够有效延缓打瓜籽油的氧化,不同抗氧化剂抗氧化效果差异,强弱顺序为TBHQ>VE>BHA;3种抗氧化剂在添加量为0.02%时对打瓜籽油的抗氧化效果最好。添加0.02%TBHQ,可使打瓜籽油在20℃条件下的货架期从136 d延长到534 d。
This study used seeding-watermelon seeds as raw material, seeding-watermelon seeds oil was extracted by ultrasonic assisted extraction. Heated by Schall oven method peroxide value (POV) was used as an indicator, the effects of temperature, air, lighting, water, metal ions and antioxidants on the stability of seeding-watermelon seeds oil were studied. The results showed that temperature, air, lighting, water, and metal ions all caused an increase in the POV of the oil during storage. Under the conditions of low temperature, light protection, sealing, and avoiding moisture and metal ions, the storage period of seeding-watermelon seeds oil could be prolonged. The effects of metal ions on the oxidative stability of seeding-watermelon seeds oil was Fe 3+>Zn 2+>Cu 2+>Mg 2+>Na +. Adding antioxidants could effectively delay the oxidation of seeding-watermelon seeds oil. Different antioxidants had different antioxidative effects on the oil, and the order of the antioxidant capacity was TBHQ>V E>BHA. These three antioxidants showed the best antioxidant effects on seeding-watermelon seeds oil when they were added at 0.02%. Adding 0.02% TBHQ extended the shelf life of the seeding-watermelon seeds oil from 136 d to 534 d at 20 ℃.
作者
王芳梅
张鑫
谷盼盼
许若男
张红玉
张修珂
王英美
希力阿扎提阿不力米提
王亮
WANG Fangmei;ZHANG Xin;GU Panpan;XU Ruonan;ZHANG Hongyu;ZHANG Xiuke;WANG Yingmei;Sealy Azat Abulimit;WANG Liang(School of Life Science and Technology,Xinjiang University,Urumqi 830046,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第5期164-169,共6页
Food and Fermentation Industries
关键词
打瓜籽油
过氧化值
稳定性
货架期
seeding-watermelon seeds oil
peroxide value
stability
shelf life
