花生仁与核桃仁贮藏货架期预测模型-食品科学.pdf

290 2012, Vol. 33, No. 14 食品科学 ※包装贮运 任斯忱，李汴生 * ，申晓曦，阮 征 (华南理工大学轻工与食品学院，广东 广州 510640) 摘 要：采用加速贮藏试验，研究花生仁与核桃仁贮藏中脂肪氧化的动力学及其货架期预测模型。花生仁和核桃 仁分别采用真空和露空两种贮藏方式贮藏于 0～50 ℃。以过氧化值(POV)为指标，通过对不同温度下POV 的测定， 建立了 POV 与贮藏时间(t) 的一级反应动力学方程以及反应速率(k)与贮藏温度(T) 的Arrhenius 方程；低温和真空贮藏 时，氧化反应的活化能(E A) 明显升高，证明低温和真空条件可延缓果仁的氧化酸败；两种贮藏方式下，核桃仁反 应活化能(E A ) 均小于花生仁 E A ，表明核桃仁氧化稳定性低于花生仁。两种果仁的一级化学反应动力学模型和 Arrhenius 方程均具有较高的拟合精度(R2 ＞0.95)，建立的模型对货架期的预测值与实测值接近(RE ＜ 10%)，表明论 文得到的预测模型可快速准确的预测 0～50 ℃条件下花生仁与核桃仁贮藏的货架期。 关键词：花生仁；核桃仁；过氧化值( P O V ) ；货架期；动力学 Predictive Modeling of Shelf Life of Peanut and Walnut Kernels during Storage REN Si-chen ，LI Bian-sheng* ，SHEN Xiao-xi，RUAN Zheng (College of Light Industry and Food Sciences, South China University of Technology Guangzhou 510640, China) Abstract：In this study, accelerated storage tests were used to explore the kinetics of lipid oxidation in peanut and walnut kernels and develop mathematical models for predicting their shelf lives. Peanut and walnut kernels were stored at 0－50 ℃ in a vacuum or atmospheric environment to measure the changes of peroxide value (POV) at 20 d intervals during storage at different temperatures (0, 20, 30, 40 ℃ and 50 ℃). A first-order reaction model between logarithmic POV and storage time (t) was fitted and an Arrhenius model of reaction rate constant (k) with respect to storage temperature (T) was established for peanut and walnut kernels, respectively. The oxidative rancidity of both kernels could be inhibited in vacuum or at lower temperature due to the increased EA ; walnut kernels were more sensitive to oxidation due to having lower EA than peanut kernels. The observed high regression coefficients (R2 ＞ 0.95) and similarity between the e