FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 237-240.doi: 10.7506/spkx1002-6300-201002060

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Effect of Storage Temperature on Rancidity of Raw Trichosanthes kirilowii Seed Oil

ZHOU Yong-jun,GAO Hai-yan*,CHEN Hang-jun,SONG Li-li,MAO Jin-lin,CHEN Wen-xuan   

  1. (Institute of Food Precessing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China)
  • Received:2009-02-12 Online:2010-01-15 Published:2010-12-29
  • Contact: GAO Hai-yan*,


To examine the effect of storage temperature on the rancidity of raw Trichosanthes kirilowii oil, the oil stored at different temperatures (0, 5, 15, 25 ℃) was analyzed for acid value, lipase activity, peroxide value, TBA value and VE retention rate according to relevant national standards for edible oils at intervals of 1 month. Results showed that the stability of Trichosanthes kirilow oil was affected notably by environmental temperature and higher storage temperatures resulted in the fast quality change. However, storage temperatures of 0 ℃and 5 ℃ significantly inhibited lipase activity, delayed the elevation of acid value, peroxide value and TBA value, and reduced the loss of vitamin E, thereby obviously delaying the rancidification of raw Trichosanthes kirilowii oil.

Key words: Trichosanthes kirilowii, rancidity, temperature

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