浓香和精炼葵花籽油加速氧化过程中综合品质变化的差异Differences in comprehensive quality changes between fragrant and refined sunflower seed oils in the accelerated oxidation process

浓香和精炼葵花籽油加速氧化过程中综合品质变化的差异Differences in comprehensive quality changes between fragrant and refined sunflower seed oils in the accelerated oxidation process

对浓香葵花籽油、精炼葵花籽油及其分别添加抗氧化剂叔丁基对苯二酚（TBHQ）的葵花籽油进行Schaal烘箱法加速氧化试验，通过考察加速氧化期间4个葵花籽油样过氧化值、酸值、维生素E含量、甾醇含量及挥发性风味成分含量的变化，对比分析两种葵花籽油氧化稳定性、预测货架期、营养成分和挥发性风味成分含量变化的差异，以及TBHQ对两种葵花籽油氧化稳定性及其他综合品质影响的差异。结果表明：若以过氧化值达到相应葵花籽油国标限值作为评价指标，空白及添加TBHQ的浓香葵花籽油、空白及添加TBHQ的精炼葵花籽油的预测货架期分别为64、272、48、96 d；经21 d的加速氧化，上述4种葵花籽油中维生素E损失率分别为...

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Bibliographic Details
Main Author:	连四超1，刘玉兰1，孙国昊1，马宇翔1，刘昌树2，郑秀倩2LIAN Sichao1, LIU Yulan1, SUN Guohao1, MA Yuxiang1, LIU Changshu2, ZHENG Xiuqian2
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2022-02-01
Series:	Zhongguo youzhi
Subjects:	浓香葵花籽油；精炼葵花籽油；schaal烘箱法；氧化稳定性；预测货架期；挥发性风味成分 fragrant sunflower seed oil; refined sunflower seed oil; schaal oven method; oxidative stability; predicted shelf life; volatile flavor component
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220214&year_id=2022&quarter_id=2&falg=1

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