| 闫舟,陈振家,李皓,闫逸伦,郝利平.小米及方便小米粥贮存过程中油脂的物化特性变化[J].中国粮油学报,2020,35(5):37- |
| 小米及方便小米粥贮存过程中油脂的物化特性变化 |
| The changes of oil physicochemical properties during the storage process of millet and convenient millet gruel |
| 投稿时间：2019-08-30 修订日期：2020-02-12 |
| DOI： |
| 中文关键词: 小米 方便小米粥 油脂氧化 |
| 英文关键词:小米 方便小米粥 油脂氧化 |
| 基金项目:山西省粮食系统科技攻关计划 |
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| 中文摘要: |
| 本试验以小米和方便小米粥为原料，通过加速氧化探究小米和方便小米粥在此过程中油脂的过氧化值、酸价、硫代巴比妥酸值、皂化值、碘值和傅里叶变换红外光谱等的变化，为后期抗氧化的研究提供理论依据。结果表明，小米及方便小米粥加速氧化过程中，油脂的过氧化值、酸价、TBA值和皂化值均随加速氧化时间的延长呈上升趋势，而碘值则随加速氧化时间的延长呈下降趋势，其中，方便小米粥上升和下降的趋势均比小米的明显；小米及方便小米粥在加速氧化过程中油脂的傅里叶变换红外光谱图中均有特征吸收峰的增多和消失现象。 |
| 英文摘要: |
| Using millet and convenient millet gruel as raw materials, this experiment explores the changes of peroxide value, acid value, thiobarbital acid value, saponification value, iodine value and Fourier transform infrared spectrum of oil in the process of millet and convenient millet gruel by accelerating oxidation, providing theoretical basis for the later research of anti-oxidation.The results showed that the peroxide value, acid value, TBA value and saponification value of oil all increased with the increase of accelerated oxidation time, while the iodine value decreased with the increase of accelerated oxidation time.The characteristic absorption peaks of millet and convenient millet porridge increase and disappear in the ftir spectra of oil during the accelerated oxidation process. |
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