葡萄(Vitis vinifera L.)籽油的氧化和易燃性测试

L. Șolea, R. Crețu
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引用次数: 0

摘要

在这项工作中,通过测定葡萄籽油(GSO)在 100 °C 和 120 °C 温度下强制氧化处理 4、8 和 10 小时后的透射光谱、组分和三色坐标以及色差,对其氧化稳定性进行了研究。为此,使用了 30 升/分钟的恒定气流。此外,还在一个加热的圆柱形表面上对 GSO 进行了可燃性测试,以确定这种油品点燃的最低温度和不点燃的最高温度。结果显示,这两个温度分别为 475 °C 和 470 °C。在这些温度下,测试油的颜色比参照油更深,L*参数值也更低(分别为 91.53 和 89.56)。此外,评估参数之间的相关系数显著(p ≤ 0.05)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Oxidation and Flammability Tests for Grape (Vitis vinifera L.) Seed Oil
In this work, studies were performed on oxidative stability by determining the transmittance spectra, the components and trichomatic coordinates, and the color differences for grape seed oils (GSO) subjected to a forced oxidation treatment at temperatures of 100 °C and 120 °C, for 4, 8 and 10 h. For this purpose, a constant airflow of 30 L/min was used. GSO was also subjected to flammability tests on a heated cylindrical surface to determine the lowest temperature at which this oil ignites, correlated with the highest temperature at which the oil does not ignite. According to the results, these temperatures are 475 °C and 470 °C, respectively. At these temperatures, the tested oils were darker in color than the reference oil, with the L* parameter having lower values (91.53 and 89.56, respectively). In addition, the correlation coefficients between the evaluated parameters were significant (p ≤ 0.05).
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