Study on oxidation stability of different kinds of sunflower seeds
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摘要: 本研究以7个品种炒货葵花籽为研究对象,采用超声波从葵花籽仁提取油脂,用Schaal烘箱法进行加速氧化处理,比较加速氧化对不同品种葵花籽仁油脂过氧化值、酸值和碘值以及氧化后产生的共轭二烯与共轭三烯含量的影响,综合筛选出具有较高抗氧化稳定性的炒货葵花籽品种。结果显示,甘葵2号品种葵花籽仁油脂在氧化过程中过氧化值、酸值的变化量和氧化后产生的共轭二烯与共轭三烯的含量显著(p<0.05)低于其余各品种,碘值的变化量与LD5609、科阳7号葵花籽仁油脂无显著差异,但显著高于青花王、三道眉和青花品种,表明甘葵2号品种葵花籽抗氧化性较好。Abstract: Sunflower seed oils extracted from the seeds of seven sunflower varieties by ultrasound method and accelerated oxidation of oils was studied by Schaal oven experiment in this study.Effect of accelerated storage on the variation of peroxide, acid and iodine value and contents of conjugated dienes and conjugated trienes produced by oxidation were compared to filter out sunflower seed with high antioxidant activity.The results revealed that the peroxide, acid value during the accelerated storage and the content of oxidized conjugated dienes and conjugated trienes after oxidation in Gankui 2 seed oil were significantly lower than the others ( p < 0.05) .And the variation of the iodine value in Gankui 2 seed oil was no significant different among LD5609 and Keyang 7, but markedly higher than other three varieties, which indicated that the antioxidant activity of the Gankui 2 species was the best among the seven.
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