牛油火锅底料冷藏储存过程中品质变化

摘要

以牛油火锅底料为研究对象,测定在冷藏(4℃)条件下其水分、酸价、过氧化值、辣椒素类似物、脂肪酸组成及相对含量随时间变化情况.结果表明:样品的水分、酸价、过氧化值随时间延长均呈上升趋势,且氧化速度逐渐加快.辣椒素类似物含量随时间延长而下降,且降解速度逐渐减慢.气相色谱质谱分析得出不饱和脂肪酸含量下降,低级脂肪酸含量升高.因此,控制牛油火锅底料油脂在冷藏期间的劣变有利于维持产品品质,延长其货架期.%In this study,changes in moisture content,acid value,peroxide value,resiniferatoxin,compositions and relative amount of fatty acids of butter hotpot seasoning were investigated during cold storage at 4 ℃.The results showed that the water content,acid value,peroxide value increased with the cold storage and the oxidation speed of oil was accelerated.The content of resiniferatoxin decreased during cold storage and its degradation rate gradually slowed down.The contents of the unsaturated fatty acid decreased while the contents of lower fatty acid increased.These results indicate that control the fatty acids change during cold storage can help the quality and shelf life of butter hotpot seasoning.