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Position: Home > Articles > Study on Quality Changes of Almond Oil at Different Temperatures FOOD SCIENCE 2008,29 (1) 347-349

不同贮藏温度对杏仁油品质影响研究

作  者:
张清安;范学辉;岳宣峰;张志琪;周涛
单  位:
陕西师范大学体育学院;陕西师范大学化学与材料科学学院;陕西师范大学食品工程与营养科学学院
关键词:
杏仁油;酸价;碘价;过氧化值;折光率;色泽指数
摘  要:
以刚提取的杏仁油为原料,将其平均分成三份并分别放在3、20、60℃条件下贮存,然后每隔一定时间测定影响其品质的酸价、过氧化值、折光率、色泽指数和碘价等理化指标。结果表明:随着时间的延长,酸价、过氧化值变化趋势逐渐增加,而碘价、折光率和色泽指数逐渐减小;贮存温度越高其各指标变化越快。
译  名:
Study on Quality Changes of Almond Oil at Different Temperatures
作  者:
ZHANG Qing-an1,3,FAN Xue-hui2,YUE Xuan-feng3,ZHANG Zhi-qi3,ZHOU Tao1 (1.College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710062, China; 2.College of Physical Education, Shaanxi Normal University, Xi'an 710062, China; 3.College of Chemistry and Materials Science, Shaanxi Normal University, Xi'an 710062, China)
关键词:
almond oil;acid value;iodine value;peroxide value;refractive index;color index
摘  要:
The quality changes of almond oil were studied in this paper. The acid value, iodine value, peroxide value, refractive index and color index of almond oil at three different temperatures of 3 ℃, 20 ℃, 60 ℃ were measured respectively every other day for 40 days. The results showed that the stability of almond oil is affected by environmental temperature. The higher the temperature gets, the faster the quality changes. Both the peroxide value and the acid value have an increasing trend, while the iodine value, refractive index and color index decrease with time.

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