关键词: 葵花子, 油脂酸败, 温度, 包装

Abstract:

Changes in acid, peroxide, iodine, p-anisidine and TBA values of sunflower seeds were investigated during storage under different conditions. Results showed that oxidative lipid peroxidation occurred during storage, and an increase of peroxide, acid, p-anisidine TBA values was observed, along with a decrease of iodine value. Low temperature storage and vacuum or light avoiding packaging obviously inhibited oxidative lipid peroxidation, postponed quality deterioration of sunflower seeds, resulted in prolonging storage.

Key words: sunflower seed, lipid peroxidation, temperature, packaging