相对湿度对大豆调和油氧化酸败的影响
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摘要
研究相对湿度(RH)对大豆调和油(BSO)氧化酸败的影响。采用自组装氧化装置,在温度50℃、大气氧分压21 kPa、初始顶空率50%和室内光照强度(840 lx)的条件下,通过磷酸氢二钾溶液分别控制RH为50%、60%、70%、80%和90%,氧化BSO试样,测定不同氧化时间(t)时BSO的过氧化值(POV)和酸价(AV),由POV-t和AV-t回归曲线分析RH对BSO氧化酸败的影响。结果表明:BSO氧化酸败符合零级反应动力学特征,POV与AV随RH的增大和t的延长而升高;反应速率常数(k)随RH增大而增大。RH越大,氧化酸败速率越快,二者遵循二项式关系k_(POV)=-1E-05 RH~2+0. 002 4 RH-0. 049 6和k_(AV)=2E-07 RH~2-2E-05 RH+0. 000 5。因此,在生产、贮存、运输和消费过程中,应尽量降低BSO的贮存环境湿度,以减缓BSO的氧化酸败速率。
The effect of relative humidity( RH) on oxidation rancidity of soybean blend oil( BSO) was studied. Controlling RH to 50%,60%,70%,80% and 90% respectively with hydrogen dipotassium phosphate solution,BSO was oxidized in self-assembling oxidation device under the conditions of temperature 50 ℃,atmospheric oxygen partial pressure( 21 k Pa),initial headspace rate 50% and light intensity 840 lx. The peroxide value( POV) and acid value( AV) of BSO were determined at different oxidation time( t),and the effect of RH on oxidation rancidity of BSO was analyzed by POV-t regression curve and AV-t regression curve. The results showed that oxidation rancidity of BSO was in accordance with kinetic characteristics of zero order reaction,POV and AV increased with the increase of RH and the prolonging of t,and the reaction rate constant( k) increased with the increase of RH. The higher the RH,the faster the oxidation rancidity rate,both conformed to binomial equation of k_(POV)=-1 E-05 RH~2+0. 002 4 RH-0. 049 6 and kAV= 2 E-07 RH~2-2 E-05 RH + 0. 000 5. So,the storage environment humidity would be reduced as far as possible to slow down the rate of oxidation rancidity of BSO in the process of production,storage,transportation and consumption.
The effect of relative humidity( RH) on oxidation rancidity of soybean blend oil( BSO) was studied. Controlling RH to 50%,60%,70%,80% and 90% respectively with hydrogen dipotassium phosphate solution,BSO was oxidized in self-assembling oxidation device under the conditions of temperature 50 ℃,atmospheric oxygen partial pressure( 21 k Pa),initial headspace rate 50% and light intensity 840 lx. The peroxide value( POV) and acid value( AV) of BSO were determined at different oxidation time( t),and the effect of RH on oxidation rancidity of BSO was analyzed by POV-t regression curve and AV-t regression curve. The results showed that oxidation rancidity of BSO was in accordance with kinetic characteristics of zero order reaction,POV and AV increased with the increase of RH and the prolonging of t,and the reaction rate constant( k) increased with the increase of RH. The higher the RH,the faster the oxidation rancidity rate,both conformed to binomial equation of k_(POV)=-1 E-05 RH~2+0. 002 4 RH-0. 049 6 and kAV= 2 E-07 RH~2-2 E-05 RH + 0. 000 5. So,the storage environment humidity would be reduced as far as possible to slow down the rate of oxidation rancidity of BSO in the process of production,storage,transportation and consumption.
引文
[1]中商产业研究院.2017年全球大豆油生产消费及前景展望[EB/OL].[2018-07-20].http://www.askci.com/news/chanye/20170524/14372498828.shtml.
[2]李春焕,王晓琴,曾秋梅.植物油脂氧化过程及机理、检测技术以及影响因素研究进展[J].食品与发酵工业,2016,42(9):277-284.
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[9]罗寅,张羽霄,杜宣利,等.植物油库储油过程中油脂品质变化影响因素及控制要点[J].中国油脂,2016,41(12):85-87.
[10]赵中原,丁梅,李唐涛.不同水分活性对菜油储藏稳定性的影响[J].粮食储存,1989,18(5):19-23.
[11]张蕾,潘丽,王静.相对湿度对去皮椒盐油炸花生氧化酸败的影响[J].包装工程,1999,20(1):21-23.
[12]蒋丽丽,张敏.水和金属离子对压榨大豆油氧化酸败的影响[J].农产品加工·学刊,2011(7):26-28,35.
[13]张明成.油脂氧化机理及抗氧化措施的介绍[J].农业机械,2011(3):49-52.
[14]唐瑞丽,袁先雯,冯燕玲,等.食用大豆油储藏过程中品质变化的预测[J].食品科学,2016,37(18):256-261.
[15]冯燕玲,周建新,高瑀珑.储藏环境对菜籽油酸值和过氧化值的影响研究[J].粮食与油脂,2016,29(2):23-26.
[2]李春焕,王晓琴,曾秋梅.植物油脂氧化过程及机理、检测技术以及影响因素研究进展[J].食品与发酵工业,2016,42(9):277-284.
[3]LI J,SUN X,LIU Y.Analysis and detection of edible oil oxidation[J].Lipid Technol,2016,28(8):145-148.
[4]田堃,卢江,郭京晓.油脂氧化酸败对人体的危害及预防措施[J].中国初级卫生保健,2000,14(2):58.
[5]MUIK B,LENDL B,MOLINA-DAZ A,et al.Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy[J].Chem Phys Lipids,2005,134:173-182.
[6]王青,孙金月,郭溆,等.7种特种油脂的脂肪酸组成及抗氧化性能[J].中国油脂,2017,42(6):125-128,154.
[7]刘阳,王春立,曹培让,等.7种食用植物油物性及氧化稳定性评价[J].中国油脂,2017,42(10):63-68.
[8]周晔,裴东.核桃油品质及贮藏稳定性的影响因素探讨[J].中国油脂,2016,41(1):60-63.
[9]罗寅,张羽霄,杜宣利,等.植物油库储油过程中油脂品质变化影响因素及控制要点[J].中国油脂,2016,41(12):85-87.
[10]赵中原,丁梅,李唐涛.不同水分活性对菜油储藏稳定性的影响[J].粮食储存,1989,18(5):19-23.
[11]张蕾,潘丽,王静.相对湿度对去皮椒盐油炸花生氧化酸败的影响[J].包装工程,1999,20(1):21-23.
[12]蒋丽丽,张敏.水和金属离子对压榨大豆油氧化酸败的影响[J].农产品加工·学刊,2011(7):26-28,35.
[13]张明成.油脂氧化机理及抗氧化措施的介绍[J].农业机械,2011(3):49-52.
[14]唐瑞丽,袁先雯,冯燕玲,等.食用大豆油储藏过程中品质变化的预测[J].食品科学,2016,37(18):256-261.
[15]冯燕玲,周建新,高瑀珑.储藏环境对菜籽油酸值和过氧化值的影响研究[J].粮食与油脂,2016,29(2):23-26.