脉冲强光及抗氧化剂对大豆油过氧化的影响

通过化学滴定法测定脉冲强光处理的大豆油在贮藏过程中的过氧化值和酸价的变化,探讨脉冲时间、贮藏效应和抗氧化剂对大豆油氧化的影响。结果表明,随脉冲时间的增加,大豆油的氧化程度加剧。经脉冲强光处理的大豆油在不同温度下（4℃,37℃,60℃）的贮藏稳定性均有所下降;随贮藏温度的升高和脉冲时间（0～20s）的增加,油脂氧化速度加...

EFFECTS OF PULSED LIGHT AND ANTIOXIDANTS ON THE PER-OXIDATION OF SOYBEAN OIL

The changes of peroxide value and acid value of soybean oil during storage were determined with titration method, and the effects of pulsed time, storage conditions and antioxidants on the oxidation of soybean oil were studied. The results showed that the oxidation degree of soybean oil strengthened with the increase of pulsed time. After pulsed light treatment, the storage stability of the soybean oil decreased under different storage temperatures (4℃,37℃,60℃), and the speed of oxidation reaction of soybean oil increased with the prolong of pulsed time (0~20s)and the increase of storage temperature, the peroxide value and acid value of soybean oil treated with pulsed light(20s)were all two times more than the untreated soybean oil when stored for 12 days at three different temperatures. The adding different antioxidants (0.5% VE,0.5% oat oil, 0.05% VC and 0.05% polyphenol from Chinese berry) can reduce the per-oxidation effects of the soybean oil, and antioxidant effect of oat oil was best, the peroxide values of soybean oil adding oat oil were about 25% of the control group during the experiment time. The aboved results indicated the per-oxidation of soybean oil could induced by pulsed light, and the antioxidants could improve the stability of soybean oil treated by pulsed light.