摘要
使用高压差示扫描量热仪(pressure differential scanning calorimetry,PDSC)法测定不同压力、氧气浓度和温度条件下山核桃油的氧化稳定性,在单因素实验的基础上,以氧化诱导时间(tonset)为响应值,进行了响应面试验。结果表明,压力、氧气浓度和温度对山核桃油的氧化诱导时间均有极显著影响(P<0.01),得到模型tonset=2019.496-0.833 A-1.935 B-28.105C+5.040×10^-3AC+1.470×10^-2BC+6.621×10^-4×A^2+9.859×10^-2×C^2,预测在常压、常氧、20℃条件下山核桃油的货架期为24 d。因此建议山核桃油贮存在低温、密封的条件下,并且避免在高压条件下处理,以保持山核桃油的良好品质。实验结果可用于预测山核桃油的货架期,为PDSC法测定油脂货架期提供参考。
The oxidative stability of walnut oil was studied under different pressure,oxygen concentration and temperature conditions by high-pressure differential scanning calorimetry(PDSC)method.Based on the results of single factor experiments,a response surface experiment was conducted with the oxidation induction time(tonset)as the response value.The results showed that pressure,oxygen concentration and temperature had significant effects on the tonset of walnut oil respectively(P<0.01).A response surface model was derived:t onset=2019.496-0.833A-1.935B-28.105C+5.040×10^-3AC+1.470×10^-2BC+6.621×10^-4×A^2+9.859×10^-2×C^2.Using the model,the shelf life of walnut oil was predicted to be 24 days at atmospheric pressure,normoxia state and 20℃.Therefore,it is recommended that walnut oil should be stored under low temperature and sealed conditions,and be avoided handling under high pressure conditions to maintain good quality.The conclusion can be used to predict the shelf life of walnut oil,and provide reference to research on the oxidative stability of oil using the PDSC method.
作者
孙小芹
周国燕
SUN Xiaoqin;ZHOU Guoyan(Institute of Biothermal Science and Technology,University of Shanghai for Science and Technology,Shanghai 200093,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第1期256-261,共6页
Food and Fermentation Industries
