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韩玉莲 《中国食品卫生杂志》1994,(1)
油脂氧化常用检测方法及其评价韩玉莲卫生部食品卫生监督检验所(100021)现普遍认为、油脂氧化则导致食品变质,食品质量的好坏取决于脂质氧化的程度,因此,一些评价油脂氧化程度的分析方法和标准,在食品卫生学中具有相当重要的意义。现就常用的油脂氧化检测方法... 相似文献
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氧化淀粉是由原淀粉与氧化剂在一定温度和pH值条件下反应制得的变性淀粉,氧化淀粉的氧化深度可根据氧化淀粉的羧基和羰基数量来判断。文中通过羧基含量对氧化淀粉粘度的影响、氧化反应对淀粉颗粒表面的作用等试验,对原淀粉和氧化淀粉颗粒的微观表面进行了分析对比,指出:氧化反应使淀粉颗粒表面的粗糙度增加;在制备羧基含量高的氧化淀粉时,粘度不能降得太低;高羧基含量的氧化淀粉对提高纱线的粘附力是不能忽视的。 相似文献
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核桃油中的不饱和脂肪酸含量很高,因而比较容易氧化。为了比较冷榨制取与超临界CO2萃取的核桃油的氧化稳定性,测定了它们在黑暗和光照条件下的过氧化值,并进行了感官品评。研究发现:黑暗条件下,冷榨制取的核桃油的氧化稳定性高于超临界CO2萃取的核桃油的氧化稳定性;光照条件下,超临界CO2萃取的核桃油的氧化稳定性高于冷榨制取的核桃油的氧化稳定性。根据它们氧化稳定性的不同可以选择不同的材料对产品进行包装。 相似文献
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用过氧化氢氧化淀粉,控制一定的氧化深度,进一步与交联剂反应合成了一种新型上浆剂.分析了过氧化氢的用量、反应pH值对氧化深度的影响,选择了一种新型交联剂进行交联反应.测试结果表明,该氧化交联淀粉上浆性能优良。 相似文献
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食用油热加工过程中油脂氧化劣变 对人体健康存在风险,有效控制油脂氧化劣变,对提升食品安全水平具有重要意义。针对鼠尾草酸(Carnosic acid,CA)如何有效抑制油酸甲酯热氧化反应这一科学问题,利用国标法、液相色谱(High Performance Liquid Chromato- graphy ,HPLC)、电子顺磁共振(Electron Spin Resonance,ESR)分析CA对油酸甲酯热氧化反应的抑制作用。结果表明,加入抗氧化剂能够显著降低油酸甲酯主要特性指标游离脂肪酸(Free fatty acids ,FFA)、酸价(Acid value,AV)、过氧化值(Peroxide value ,POV)、p-茴香胺值(p-anisidine value ,PAV)、总氧化值(Total oxidation value ,TOTOX值)和抑制主要醛类羰基化合物和自由基的产生。其中CA对油酸甲酯FFA、AV和自由基的抑制作用效果略好于TBHQ,而在POV、PAV、TOTOX和醛类羰基化合物方面稍逊于TBHQ。电子顺磁共振分析表明CA比TBHQ对油酸甲酯中自由基含量的抑制效果更为明显。研究表明加入抗氧化剂可以提高油酸甲酯的热氧化稳定性,其作用效果可与TBHQ媲美。 相似文献
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The shelf-life of flavored butter oils was enhanced by adding permitted antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at 0.02% level. Such samples competed well with conveitional ghee. Tertbuthydroquinone (TBHQ) (permitted antioxidant for vegetable fats) showed the greatest antioxidant potency and could be recommended even at a very low level (0.005%) for imparting a longer shelf-life to flavored butter oils. 相似文献
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功能性油脂纳米乳作为亲脂性物质载运体系被认为是有效且安全的,近年来国内外对功能性油脂纳米乳潜在价值的研究日渐深入,大量研究结果表明其应用前景广阔。为促进功能性油脂纳米乳的基础研究和产品开发,更好地拓展其应用领域,综述了功能性油脂纳米乳的构成、理化特性与制备方法,分析讨论其在脂溶性营养素包埋与传递、抗菌与抗氧化、营养药物递送载体等方面的探索性应用研究成果。建议重点探究、优化新型功能性油脂纳米乳的制备方法,赋予其更多的营养性、功能性,以满足食品工业对纳米乳体系优质原料的迫切需要。 相似文献
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A 15-month shelf life study was conducted with granulated roasted peanuts (Arachis hypogaeu L.). The nuts were coated with combinations of 0.01, 0.02, and 0.03% tertiary butylhydroquinone (TBHQ) antioxidant, two fats and an acetylated monoglyceride. Total carbonyls were measured monthly and served as an index of oxidative rancidity. TBHQ combined with citric acid was an effective anitoxidant in inhibiting carbonyl production, while the fats and monoglyceride coatings alone had no significant effect on carbonyl production. Samples without TBHQ exhibited a fivefold increase in total carbonyl content compared with samples treated with TBHQ. Total carbonyl levels of granulated peanuts treated with 0.02% TBHQ, the level presently allowed by the FDA, increased 20% during the 15-month storage period compared with an increase of 110% for those without TBHQ. 相似文献
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Mark Weyland 《中国食品工业》2000,(5):28-29
<正> 油脂为糖果食品提供独特的性质,它能决定食品的感观特性、加工特性、稳定性和营养特性。选用适当的专用油脂产品能为开发新食品,改进现有产品的味道、质量和方便性等提供一定的有利条件。本文将深入探讨油脂的功能特性,生产商从而能选择适当的专用油脂,生产出外观、质地、风味、营养等俱佳的糖果食品。 相似文献
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Qi Li Jia Chen Zongyao Huyan Yuxing Kou Lirong Xu 《Critical reviews in food science and nutrition》2019,59(22):3597-3611
AbstractFats and oils are essential food components. Their quality and safety pose major concerns for consumers and food producers because of factors such as oxidation and rancidity, excessive levels of trans fatty acid (TFA), and widespread adulteration. Thus, a rapid and easy-to-use technique must be exploited for quality parameter evaluation and monitoring to ensure the edibility, safety, and quality of fats and oils. In the last decades, Fourier transform infrared (FTIR) spectroscopy has shown great potential in analyzing fats and oils given its speed and simplicity. FTIR-based analytical techniques for common intrinsic quality parameters, including peroxide value, free fatty acid, moisture, TFA, iodine value, as well as oxidation stability, adulteration, and classification of various fats and oils, are summarized in this review. The advantages and disadvantages of selected infrared spectral accessories and sample preparation and spectral processing methods are highlighted. The prospects and reformative aspects for future application of the FTIR technique in the field of fats and oils are also discussed. This review may serve as a basis for applying FTIR not only in future research but also in the fat and oil industries. 相似文献
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Lipid Changes during Frying of Frozen Prefried Foods 总被引:4,自引:0,他引:4
M.C. PÉREZ-CAMINO G. MÁRQUEZ-RUIZ M.V. RUIZ-MÉNDEZ M.C. DOBARGANES 《Journal of food science》1991,56(6):1644-1647
Fat absorption, lipid interchange and preferential adsorption of polar compounds on food surfaces were studied during frying of frozen prefried foods. Four frying oils were used to fry frozen potatoes and battered hake. Major and minor changes in food fats and frying oils were determined. Lipid determination after frying demonstrated significant differences in fat absorption due to the physical structure of foods. From quantitation of major fatty acids, lipid interchange between frying oils and food fats could be determined. Polar compound concentrations and distributions demonstrated no preferential adsorption on food surfaces during frying of these prefried foods. 相似文献
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Yun Pan Keqiang Lai Yuxia Fan Chunying Li Lu Pei Barbara A. Rasco Yiqun Huang 《Journal of food science》2014,79(6):T1225-T1230
Monitoring the level of tert‐butylhydroquinone (TBHQ), a permissible antioxidant additive in edible vegetable oils in many countries, is important to ensure that oils and products that contain them comply with the relevant import regulations. Surface‐enhanced Raman spectroscopy (SERS) technology coupled with chemometric methods including partial least squares (PLS) and support vector machine (SVM) regression was applied to determine levels of TBHQ in spiked corn oils (0 to 500 mg/kg, n = 40) and commercial vegetable oils (0 to 99.7 mg/kg, n = 25). The lowest detectable concentration was 5 mg/L for TBHQ in standard solutions and 10 mg/kg of TBHQ in vegetable oils from various plant sources. The TBHQ levels predicted by the PLS or SVM model had a high correlation with actual TBHQ levels in commercial oil samples (SVM: R2 = 0.972, ratio of performance to deviation [RPD] = 5.55, root mean square error [RMSE] = 5.73 mg/kg; PLS: R2 = 0.976, RPD = 6.43, RMSE = 4.94 mg/kg), indicating great potential of SERS methods for detection and quantification of TBHQ in oils from a variety of sources. 相似文献