通过测定共轭亚油酸甘油酯的气味、色度、过氧化值以及脂肪酸组成随时间的变化情况,考察了在温度(40±2)℃、相对湿度(75±5)％的实验条件下,储存180 d的过程中,100 mL塑料瓶和100 mL铝听两种包装形式对共轭亚油酸甘油酯储存稳定性的影响.结果表明,两种包装形式的共轭亚油酸甘油酯的色度都非常稳定；塑料瓶包装的共轭亚油酸甘油酯气味非常稳定,但铝听包装的共轭亚油酸甘油酯气味不稳定,60 d便产生哈喇味；两种包装形式的共轭亚油酸甘油酯的过氧化值呈现波动变化趋势,但其值均稳定在1.0 meq/kg以下；两种包装形式的共轭亚油酸甘油酯的脂肪酸组成略有波动,但与实验前的样品相比,含量基本无变化.%effects of storage time on the odor,color, peroxide value and fatty acid composition of conjugated linoleic acid glyceride (CLAG) were studied, and the effects of two kinds of package forms, plastic bottle of 100 mL and aluminium can of 100 mL, on the storage stability of CLAG were investigated under the condition of 180 d, (40 ±2) ℃ , (75 ±5)% relative humidity. The results indicated that the color was very stable both in plastic bottle and aluminium can; the odor was stable in plastic bottle but unstable in a-luminium can which produced rancid flavor after 60 d; the peroxide values of CLAG both in plastic bottle and aluminium can had a fluctuated trend, and were stable below 1. 0 meq/kg; the fatty acid compositions of CLAG both in plastic bottle and aluminium can had a minor fluctuation, but substantially unchanged compared with the CLAG before experiment.
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