期刊论文

Effect of TBHQ on quality of rapeseed oil during heating process

中文

中国油脂

1003-7969

2019

44

3

94-98

10.3969/j.issn.1003-7969.2019.03.020

本校为第一机构

选取不同加热温度、加热时间、加热次数为因素,以未添加抗氧化剂的菜籽油作为对照,测定样品的过氧化值、酸价,并对其进行感官评价,研究TBHQ对菜籽油热加工过程中品质的影响.结果表明:分别在140、160、180、200、220℃下对菜籽油加热0.5 h时,添加TBHQ可显著降低其过氧化值(P = 0.011 8) ,但对酸价没有显著影响;在180℃下对菜籽油分别加热0.5、1、1.5、2、2.5 h时,添加TBHQ可极显著降低其过氧化值(P = 0.003 6) ,但对酸价没有显著影响; 200℃下对菜籽油反复加热2 ~3次,每次加热0.5 h,未添加TBHQ菜籽油过氧化值已经超过国标一级菜籽油限值,而添加TBHQ菜籽油过氧化值合格.在试验条件下,添加TBHQ对菜...

Choosing heating temperature,heating time and heating times as factors,and rapeseed oil without TBHQ as contrast,the effect of TBHQ on the quality of rapeseed oil during heating process was studied by measuring the acid value,peroxide value and sensory evaluation of the oil samples. The results showed that when the heating temperatures were 140,160,180,200,220 ℃ and heating time was 0. 5 h,the addition of TBHQ could obviously reduce the peroxide value of rapeseed oil( P = 0. 0118),but it didn’t have obvious effect on the acid value. When the ...