食用大豆油储藏过程中品质变化的预测.pdf

256206,Vol37,No.8
品学
※包装运
食用大豆油储藏过程中品质变化的预测
唐瑞丽,袁先雯,冯燕玲,韩洪玲,董月,高瑀珑,袁建,汪海峰,兴荣
(南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心
江苏高校粮油质量安全控制及深加工重点实验室,江苏南京210023)
摘要:以一级大豆汕为原料,储温度设定为40℃,研究储时间、抗氧化剂用量、水分含量対其品质的影响
在单因素试验的基础上,以储藏时间、抗氧化剂用量、水分含量3个因素为自变量,大豆油品质指标(过氧化值和氧
化稳定指数)为响应值,采用响应面Box- Behnken试验设计法,建立了大豆油品质随储藏时间、抗氧化剂用量、水分
含量变化的二次多项式预测模型。结果表明:储时间、抗氧化剂用量、水分含量对大豆油的过氧化值和氧化稳定性
指数的影响显著;大豆汕品质指标预测模型的方差分析表明,模型皆极显著(P<0.001),实验误差小,可以此模型
来测大豆油过氧化值和氧化稳定指数随储藏时间、抗氧化剂用量、水分含量的变化,具有较高的拟合优度。
关键词:大豆油;过氧化值;氧化稳定指数:响应面法;预测模型
Prediction of the Quality Changes of Soybean Oil during Storage
TANG Ruili, YUAN Xianwen PRNG Yanling, HN Hon lin, ONG Yuc, G Yulon YN Jian, WANG Hailcn, Xinron
(Collaborative Innovation Ccnter or Modcrn (rain Circulation and Safcty, Key I. boratory of (rains and Oils Quality Control and
Processing, College of Food Science and Ingineering, Nanjing University of Tinance and conomics, Nanjing 210023, China
Ahstract: In tiis iuvestigation, (le effects of storage tinle, le amounl of anlioxidants aud moisture content ou Lle quality of
soybean oil (commercially available, grade 1)were studicd during storagc at 40C. 'Ihese three factors were investigatcd by
one-iactor-at-a-time method and then they were taken as independent variables lor Murther optimization by response surlace
methodology using Box-behnken design. The quality parameters peroxide value and oxidative stability index were selected
as response variables. A quadratic polynomial predictive model for each response was developed. Iie results showed thal all
Lie Lirce factors llad a significant ilnpact on peroxide value and oxidative stability index iu soybean oil. Aualysis of variance
demonstrated that the two models were highly statistically signilicant (P < 0.001)and had small error. They had high
goodness of fit at the same time
Key words: soybean il; peroxide value(PO) oxidative stabilily index(SI): respouse surface e odology; prediction model
DO1:10.7506/spkx1002-6630-201618041
中图分类号:TS
文献标よ码:
文章编号:1002-6630(2016)18-0256-06
引文格式
唐瑞丽,袁先要,冯燕玲,等.食用大豆油储臧过程中品质变化的预测[J].食品科学.2016、37(18):256-261
DOl:10.7506/spkx1002-6630-201618041.lp:/www.spkx.cL.en
TANG Ruili, YUAN Xianwen. FNG Yanling, et al. Prediction of the quality changes of soybean oil during storage
Food Science, 2016, 37(18): 256-261. (in Chinese with English abstract)DOI: 10.7506/spkx1002-6630-201618041
hulp://www.spkx.uel.cl
大豆油原料丰富,营养价值高,是我国居民主要的败的植物油不仅口感差,营养价值低,甚至可能引起疾
食用油。大豆油含有較高的不饱和脂肪酸り,在储疲、病,还可能致癌,给人体的健康带来柲大危害
运输、消费过程中,容易受外界条件诸如温度、水分
为了延缓大豆油变质,常用方法有低温儲藏、避
氧气等因素的影响,发生氧化酸败,降低其品质,酸光、隔氧、添加抗氧化剂等。超市桶装油一般都添加
收稿日期:2015-12-31
基金项目:粮食公益性行业科研专项(201413007-05):江苏省自然科学基金项目(BK20131435
高校自然科学研究项目(12KJB550003);国家自然科学基金面上项月(31371864);
江苏高校优势学科建设工程资助项日(PADA)
作者简介:唐瑞丽(1989ー),女,硕士研究生,研究方向为油脂储藏与生物技术。E-mail: tangruilishipin@qq,con
通信作者:高珊珑(1974-),男,教授,博上,研究方向为生物技术。E-mail: yulonggao19762001(c163,com