文献类型：期刊文献

中文题名：长期贮藏对茶油酸值和过氧化值的影响

英文题名：Effect of Long-term Storage on Acid Value and Peroxide Value of Oil-tea Camellia Seed Oil

作者：丛玲美[1] 姚小华[1] 费学谦[1] 王开良[1] 王亚萍[1] 王年金[2]

第一作者：丛玲美

机构：[1]中国林业科学研究院亚热带林业研究所国家林业局亚热带林木培育重点开放性实验室;[2]浙江省淳安县林业局

年份：2007

卷号：20

期号：2

起止页码：246-250

中文期刊名：林业科学研究

外文期刊名：Forest Research

收录：CSTPCD;;Scopus;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

基金：科技部社会公益研究专项"主要经济林产品质量控制技术研究与示范"(油茶;板栗;柿)(2002DIB50124)研究内容之一

语种：中文

中文关键词：茶油;长期贮藏;酸值;过氧化值

外文关键词：oil-tea camellia seed oil; long-term storage; acid value; peroxide value

分类号：S794.5;Q946.4

摘要：对长期贮藏在室温、避光条件下的茶油进行酸值和过氧化值测定。结果表明,茶油经过长期贮藏后,其酸值和过氧化值均有所增加,贮藏时间越长,增长速度越快,品质越容易劣变;在相同贮藏条件下,对于浸出成品茶油来说,精炼程度越高,越容易氧化酸败;对于不同工艺的茶油来说,浸出成品茶油比压榨成品茶油更容易氧化酸败。贮藏时间对不同质量等级茶油的酸值和过氧化值影响不同。
The acid value and the peroxide value of standing storaged oil-tea camellia seed oil sample under the room temperature and dark condition were determined. The results showde that under long-term storage condition, both the acid value and the peroxide value of oil-tea camellia seed oil samples increased. The longer the time lasted , the quicker speed increased, and the easier the quality degraded. Under the same storage condition, for different purified solvent extraction oil-tea camellia seed oil, the more purified, the more oxidized;for different process techniques, solvent extraction was oxidized more easily than pressed oil-tea camellia seed oil. So the temperature and time had great effect on acid value and peroxide value of long-term storaged oil-tea camellia seed oil sample.