Research Of The Quality Change Of Peanut Oil In Simulated Family Storage And Cooking Of Heating

Peanut oil quality changes during storage and different cooking process to ensure that people on nutrition and health is important. In the long-term storage process,affected by light, temperature, moisture, microorganisms, oxygen in the air, prone to oxidative rancidity. This topic peanut oil as raw material to finished product, simulate different family kitchen storage conditions. research peanut oil acid value, peroxide value, oil color changes. Simulation different cooking heating, research peanut oil acid value, peroxide value,Carbonyl value, Fatty acid composition, tocopherol, anisidine value.peroxide value,Carbonyl value, Fatty acid composition, tocopherol, anisidine value.Provide an effective method of peanut consumption during storage, provide a reference for people safety, health sciences edible peanut oil in a variety of cooking process.Simulate different family kitchen storage conditions, refrigerator storage(10℃), store at room temperature and constant temperature 20 ℃ storage conditions,(6-7 hours of light windowsill place, no direct sunlight, dark). The results showed that: in three months, 7 kinds of storage conditions, with the extension of storage time, peanut oil peroxide value showed an upward trend. 30 d, the peanut oil peroxide value starts to grow;90d, the oil sample no direct sunlight under 20 ℃ storage conditions, the peroxide value increased the most obvious, peroxide value increased by 126%; In the refrigeratorand 20℃ dark storage conditions, peanut peroxide only little change, grew by only 29% and 16%, results were better. 7 kinds of storage conditions, with the extension of storage time, Under dark storage conditions peanut oil colors darke; 6-7 hours windowsill placed under illumination conditions, peanut oil samples lighter color than the original. 7 kinds of different storage conditions for the acid value less impact on peanut oil.Simulation common household cooking heating, in the microwave, fried, fried, steamed, baked under heating conditions, research the peanut oil acid value, peroxide value, carbonyl value, fatty acid composition, changes in tocopherol, anisidine value. The results show that:five kinds of cooking methods, peanut oil for peroxide value, carbonyl value, anisidine value, tocopherol greater impact, acid value and fatty acid composition has little effect; Steamed minimal impact on peanut quality change, fried peanut impact on the quality of the greatest change. Wherein, peanut oil at a certain time after frying, deep-fried again after standing 24 h, peanut oil peroxide value, carbonyl value, the anisidine value increases significantly,the maximum increase of 74%, respectively, 156%, 137%,but peanut tocopherol content was significantly lower, at 160℃ and 200℃, a-, γ- and δ-TOC content were reduced to 0.00 mg / kg; Under fried conditions with and without chips, peanut different quality changes, adding fries, peanut oil peroxide value of the maximum increase of 49%,but lower anisidine value, compared with no added peanut oil fries maximum reduction of 187%, Carbonyl value, tocopherol did not change significantly.