| 水和金属离子对压榨大豆油氧化酸败的影响 |
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| 引用本文： | 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. |
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| 作者姓名： | 蒋丽丽 张敏 |
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| 作者单位： | 东北农业大学食品学院,黑龙江哈尔滨,150030 |
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| 基金项目： | 黑龙江省技术攻关项目(2009BADB9B08) |
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| 摘 要： | 采用单因素试验探讨了水分和金属铁对压榨大豆油的酸值、过氧化值和p-茴香胺值随储存时间延长的变化规律。结果表明,在压榨大豆油储存过程中,水分活度应控制在0.4左右,不宜高于0.6;压榨大豆油的含铁量很高,不宜长期储存,故货架期较短。
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| 关 键 词： | 压榨大豆油 金属铁 水 过氧化值 酸值 p-茴香胺值 |
Affect on Oxidation of Water and Metal Ion in the Pressing Soybean Oil |
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| Jiang Lili,Zhang Min.Affect on Oxidation of Water and Metal Ion in the Pressing Soybean Oil[J].Nongchanpin Jlagong.Xuekan,2011(7):26-28,35. |
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| Authors: | Jiang Lili Zhang Min |
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| Institution: | Jiang Lili,Zhang Min(School of Food Seience and Technology,Northeast Agricultural University,Harbin,Heilongjiang 150030,China) |
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| Abstract: | In this paper,through the single factor tests,the regularity of AV,POVand p-AnV is obtained with the different storage time when water and metal ion in the pressing soybean oil.The results show that in the storage,process of the pressing soybean oil,water activity should control at about 0.4,no more than 0.6,in the pressing soybean oil the quantity of iron is high,and the storage period is shorter than the solvent extraction soybean oil. |
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| Keywords: | pressing soybean oil iron water POV A V p-AnV |
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