EFFECTS OF PULSED LIGHT AND ANTIOXIDANTS ON THE PER-OXIDATION OF SOYBEAN OIL

The changes of peroxide value and acid value of soybean oil during storage were determined with titration method,and the effects of pulsed time,storage conditions and antioxidants on the oxidation of soybean oil were studied.The results showed that the oxidation degree of soybean oil strengthened with the increase of pulsed time.After pulsed light treatment,the storage stability of the soybean oil decreased under different storage temperatures(4℃,37℃,60℃),and the speed of oxidation reaction of soybean oil increased with the prolong of pulsed time(0~20s)and the increase of storage temperature,the peroxide value and acid value of soybean oil treated with pulsed light(20s)were all two times more than the untreated soybean oil when stored for 12 days at three different temperatures.The adding different antioxidants(0.5% VE,0.5% oat oil,0.05% VC and 0.05% polyphenol from Chinese berry) can reduce the per-oxidation effects of the soybean oil,and antioxidant effect of oat oil was best,the peroxide values of soybean oil adding oat oil were about 25% of the control group during the experiment time.The aboved results indicated the per-oxidation of soybean oil could induced by pulsed light,and the antioxidants could improve the stability of soybean oil treated by pulsed light.