摘要
选取不同加热温度、加热时间、加热次数为因素,以未添加抗氧化剂的菜籽油作为对照,测定样品的过氧化值、酸价,并对其进行感官评价,研究TBHQ对菜籽油热加工过程中品质的影响。结果表明:分别在140、160、180、200、220℃下对菜籽油加热0. 5 h时,添加TBHQ可显著降低其过氧化值(P=0. 011 8),但对酸价没有显著影响;在180℃下对菜籽油分别加热0. 5、1、1. 5、2、2. 5 h时,添加TBHQ可极显著降低其过氧化值(P=0. 003 6),但对酸价没有显著影响; 200℃下对菜籽油反复加热2～3次,每次加热0. 5 h,未添加TBHQ菜籽油过氧化值已经超过国标一级菜籽油限值,而添加TBHQ菜籽油过氧化值合格。在试验条件下,添加TBHQ对菜籽油感官品质均无明显影响。
Choosing heating temperature,heating time and heating times as factors,and rapeseed oil without TBHQ as contrast,the effect of TBHQ on the quality of rapeseed oil during heating process was studied by measuring the acid value,peroxide value and sensory evaluation of the oil samples. The results showed that when the heating temperatures were 140,160,180,200,220 ℃ and heating time was 0. 5 h,the addition of TBHQ could obviously reduce the peroxide value of rapeseed oil( P = 0. 0118),but it didn’t have obvious effect on the acid value. When the heating temperature was 180 ℃ and heating time was 0. 5,1,1. 5,2,2. 5 h,the addition of TBHQ could extremely and significantly reduce the peroxide value of rapeseed oil( P = 0. 003 6),but it didn’t have obvious effect on the acid value. When the heating process conditions were 200 ℃,0. 5 h and 2-3 times,the peroxide value of rapeseed oil without TBHQ exceeded the limit of national standard of first grade rapeseed oil,while it was in required range in rapeseed oil added with TBHQ. In the experiment,the addition of TBHQ didn’t have obvious effect on the sensory quality of rapeseed oil.
作者
吴丹蕾
李琳琳
李文青
罗凤莲
WU Danlei;LI Linlin;LI Wenqing;LUO Fenglian(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2019年第3期94-98,共5页
China Oils and Fats
关键词
菜籽油
TBHQ
热加工
品质
rapeseed oil
TBHQ
heating process
quality
