The Effect of Temperature on the Lipid Oxidation of Coix Seed

摘要：

the acid value, peroxide value (POV), and thiobarbituric acid reactive substance (TBARS) of coix seed stored at different temperature for different period were determined. And the volatiles were identified with SPME-GC-MS. Coix seed is liable to oxidation, the acid value increased fast in 2 weeks, the POV increased fast in 4 weeks, even stored at 4 ℃. The main volatiles identified were pentanal, l-pentanol, Hexanal, and 1-Hexanol, that accounting for more than 75％ of the volatiles. The most is hexanal, which accounting for 55.65％ of the volatiles.

关键词： coix seed lipid oxidation acid value thiobarbituric acid reactive substance (TBARS) peroxide value (POV) volatiles

作者: Fu Xiangjin Dang Yali

作者单位: Hunan Key laboratory of cereal and oil quality control Central south University of Forestry and Tech Zhejiang academy of medical sciences Hangzhou, China, 310013

会议类型: 国际会议

会议名称: 2011 International Conference on Agricultural Engineering New Technology & Taishan Academic Forum(2011农业工程新技术国际学术会议暨泰山学术论坛 ICAE2011&TSAF)

会议地点: 山东淄博

会议语种:英文

页码: 892-895

在线出版日期: 2011-05-27（万方平台首次上网日期，不代表论文的发表时间）