不同储藏条件下薏仁米脂肪酸值及过氧化值的变化

摘要

In order to explore the storage properties and have a better use of coix seed,the changes of fat acidity value (AV)and peroxide value (POV)of coix seed in different storage conditions,including different temperature, vacuum packaging and antioxidants adding, were studied by petroleum ether extraction method and colorimetric method.Results:At the end of 60 days'storage,AV of coix seed under different temperatures,5℃,15℃,25℃,35℃,were 105.495 5 mg/100 g,96.432 1 mg/100 g,116.647 4 mg/100 g and 142.516 7 mg/100 g.The AV of coix seed with vacuum packaging that stored at 5℃ and 35℃ were 92.097 5 mg/100g and 127.749 8 mg/100g.After adding antioxidants,TBHQ,BHA,calcium ascorbate,VE,tea polyphenol,AV was at the range of 116.508 5 mg/kg to 129.250 9 mg/kg.On the 60th day,POV of coix seed under different temperatures,5℃,15℃,25℃,35℃,in per kilogram were 12. 513 6 meq,8.554 8 meq,6.052 0 meq and 3.5829 meq.POV of coix seed with vacuum packing were at the range of 2.870 1 meq to 3.721 1 meq.POV of coix seed with adding TBHQ was 7.114 7 meq/kg.The range of POV that adding the other four kinds of antioxidants was from 1.1357 meq/kg to 2.3353 meq/kg. The result showed that low temperature,5℃ and 15℃,could control the changes of AV.However, vacuum packaging and the adding of antioxidants had little influence on AV.Vacuum packaging and adding antioxidants could control the increase of POV dramatically.%为探明薏仁米的储藏特征，为更好地加工利用薏仁米奠定基础，通过石油醚提取法及比色法测定了薏仁米在不同贮藏温度、真空包装及添加抗氧化剂3种储藏方法下脂肪酸值及过氧化值的变化。结果表明：储藏60 d时，5℃、15℃、25℃、35℃储存的脂肪酸值分别为105．4955 mg/100g、96．4321 mg/100g、116．6474 mg/100g、142．5167 mg/100g，过氧化值分别为12．5136 meq/kg、8．5548 meq/kg、6．0520 meq/kg和3．5829 meq/kg；真空包装5℃和35℃条件下薏仁米的脂肪酸值分别为92．0975mg/100g 和127．7498 mg/100g，过氧化值为2．8701～3．7211meq/kg；添加特丁基对苯二酚（TBHQ）、丁基羟基茴香醚（BHA）、抗坏血酸钙、生育酚及茶多酚的脂肪酸值为116．5085～129．2509100 mg/kg，添加TBHQ过氧化值为7．1147 meq/kg，其他4种抗氧化剂的过氧化值为1．1357～2．3353 meq/kg。结论：5℃和15℃储藏可不同程度地抑制脂肪酸值的变化，真空包装及添加抗氧化剂对脂肪酸值变化的影响较小，真空储藏及添加抗氧化剂可显著抑制薏仁米储藏过程中过氧化值的升高。