熟化方式及储存条件对亚麻籽粉氧化稳定性的影响

Effects of curing method and storage condition on oxidation stability of flaxseed powder

中文关键词:  亚麻籽粉  熟化  储存  氧化稳定性

英文关键词:flaxseed powder  curing  storage  oxidative stability

中文摘要:

      目的 探究不同熟化方式和储存条件对亚麻籽粉氧化稳定性的影响。方法 分别采用蒸汽、烘箱、微波、高压蒸煮4种熟化方式对亚麻籽进行熟化处理, 将熟化的亚麻籽粉碎后测定其氧化诱导时间。将生亚麻籽粉在不同温度、光照条件、氧气条件和容器材质下储存, 分别测定亚麻籽粉和储存第0、6、12、18、24、30、36、42、48、54、60、66 d的氧化诱导时间。结果 不同熟化方式中, 烘箱高温熟化温度90℃, 烘烤时间为30 min时的亚麻籽粉具有最长的氧化诱导时间, 为37.60 h, 氧化稳定性较好。储存温度的降低、避光、隔绝氧气以及陶瓷材质的储存容器均有利于保持亚麻籽粉的储存稳定性。结论 合适的熟化处理方式和储存条件可以减少氧化, 增强亚麻籽粉的氧化稳定性, 延长其货架期, 提高亚麻籽粉的应用价值。

英文摘要:

      Objective To explore the effects of different curing methods and storage conditions on the oxidative stability of flaxseed powder. Methods Flax seeds were cured by steam, oven, microwave and high pressure cooking respectively, and the oxidation induction time was determined after flaxseed was crushed. Raw flaxseed powder was stored under different temperature, light condition, oxygen condition and container material, and the oxidation induction time of raw flaxseed powder was measured at 0, 6, 12, 18, 24, 30, 36, 42, 48, 54, 60, 66 days. Results Among different curing methods, the longest oxidation induction time of flaxseed powder was 37.60 h when the oven curing temperature was 90℃ and the baking time was 30 min, and the oxidation stability was good. The reduction of storage temperature, the avoidance of light, the isolation of oxygen and the ceramic storage container were conducive to maintaining the storage stability of flaxseed powder. Conclusion Suitable curing treatment and storage conditions can reduce oxidation, enhance oxidation stability of flaxseed powder, extend its shelf life, and improve its application value.