We studied the moisture content, the volatile content, the acid value (AV), the peroxide value ( PV), the anisidine value, the fatty acid composition and the iodine value (Ⅳ) of palm oil with different melting points during normal storage. The results showed that the moisture content, the volatile content, the fatty acid composition, and the iodine value (Ⅳ) almost had no change as the storage time prolonged; the acid value and the anisidine value slightly increased as the storage time prolonged, with the increase rate of 0 to 10.9％ and 13.5％ to 30.3％ respectively; and the peroxide value (PV) increased greatly as the storage time prolonged, with the increase rate of 98.8％ to 612.9％. Therefore, the PV was the most sensitive to the storage quality of palm oil.%对不同熔点的棕榈油在常温储存条件下的水分及挥发物含量、酸值、过氧化值、茴香胺值、脂肪酸组成及碘值变化进行了研究.结果表明:在常温储存的100 d内,水分、挥发物含量、脂肪酸组成及碘值随储存时间的延长几乎没有发生变化;酸值和茴香胺值随储存时间的延长增长很小,酸值的增长率为0-10.9%,茴香胺值的增长率为13.5%-30.3%;而过氧化值随储存时间的延长增长很明显,增长率为98.8%-612.9%,过氧化值是表征棕榈油在储存过程中品质变化的一个最敏感指标.
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