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《Journal of Wuhan Polytechnic University》 2009-04
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Study on oxidation stability of safflower oil

LI Gui-hua1,FEI Jing-jia1,LI Jun2(1.School of Food Science and Technology,Henan University of Technology,Zhengzhou 450052,China;2.Shengda College of Economics Trade &Management,Zhengzhou University,Zhengzhou 450052,China)  
In this paper,the effects of temperature,light and antioxidants on oxidation stability of Safflower Oil were observed,and as the evaluation index of the oxidation stability,the peroxide value and acid value were determined during storage.The results showed that: After 60 days of storage,the acid value and peroxide value of these Safflower Oil increased to varying degrees.The effect order was 45℃illuminationroom temperature5℃.Antioxidant could improve the oxidation stability of Safflower Oil.However the effect were found to decrease with the temperature increased,and the effect order was 45℃illuminationroom temperature5℃.By means of Rancimat,the effects of antioxidants(TBHQ,BHT and BHA) on the oxidation stability of grapeseed oil were investigated,and the result showed that: BHATBHQBHT without antioxidant.
【CateGory Index】: TS225.1
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