藤椒油贮藏销售品质变化研究

摘要

Under the condition of room temperature storage sales on Zanthoxylum schini folium et Zucc oil sensory, color value, acid value and peroxide value index determination. Results show that in 2 years, sensory score, color values are lower, acid value and peroxide value increased, sensory, acid value and peroxide value and so on various testing indexes meet the Green Food Seasoning Oil (NY/T 2111-2011) the provisions of standard.%在藤椒油室温贮藏销售条件下，测定感官、色值、酸值及过氧化值等指标。结果表明：在2a内，感官评分、色值都在降低，酸值及过氧化值在增加，感官、酸值及过氧化值等各项检测指标均符合《绿色食品调味油》（NY/T 2111-2011）标准中的规定。