长期贮藏对茶油酸值和过氧化值的影响

对长期贮藏在室温、避光条件下的茶油进行酸值和过氧化值测定.结果表明,茶油经过长期贮藏后,其酸值和过氧化值均有所增加,贮藏时间越长,增长速度越快,品质越容易劣变;在相同贮藏条件下,对于浸出成品茶油来说,精炼程度越高,越容易氧化酸败;对于不同工艺的茶油来说,浸出成品茶油比压榨成品茶油更容易氧化酸败.贮藏时间对不同质量等级茶油的酸值和过氧化值影响不同.

Effect of Long-term Storage on Ac id Va lue and Perox ideVa lue of O il2tea Camellia Seed O il

The acid value and the peroxide value of standing storaged oil-tea camellia seed oil sample under the room temperature and dark condition were determined. The results showde that under long-term storage condition, both the acid value and the peroxide value of oil-tea camellia seed oil samples increased. The longer the time lasted , the quicker speed increased, and the easier the quality degraded. Under the same storage condition, for different purified solvent extraction oil-tea camellia seed oil, the more purified, the more oxidized;for different process techniques, solvent extraction was oxidized more easily than pressed oil-tea camellia seed oil. So the temperature and time had great effect on acid value and peroxide value of long-term storaged oil-tea camellia seed oil sample.