徐琴琴，吴伟都*，成官哲，汪涓涓，王雅琼，吴琴，薛玉清，李言郡

（杭州娃哈哈集团有限公司，浙江省食品生物工程重点实验室，浙江 杭州 310018）

摘要：本文以富含油脂的燕麦粉为研究对象，不采取提取油脂的方式，而是直接应用油脂氧化稳定性仪对固体粉末样品进行油脂氧化稳定性的研究，并确定了测定方法的适宜条件，如空气流量20L/h、称样量2g～3g、测试温度分别为110℃、120℃、130℃、140℃。通过几个高温下油脂氧化酸败诱导期的加速氧化测定，拟合出诱导时间与温度的关系方程，直接推算出油脂氧化稳定的货架期以及温度变化所引起的油脂氧化诱导时间的变化规律，具有快速、简便的特点，适于燕麦粉中油脂氧化诱导时间的测定。

关键词：燕麦粉；油脂；诱导时间；油脂氧化稳定性仪；标准因子

Determination of Induction Time of Oil Oxidation in Oat Flour with Rancimat Method

XU Qin-qin，WU Wei-du*，CHENG Guan-zhe，WANG Juan-juan，WANG Ya-qiong，WU Qin，XUE Yu-qing，LI Yan-jun

（Hangzhou Wahaha Group Company Limited，Key Laboratory of Food and Biological Engineering of Zhejiang Province，Hangzhou 310018，China）

Abstract: In this paper，with oat flour rich in oil as objective，the oil oxidation stability of solid powder sample wasdirectly studied using the analyzer of Rancimat instead of extraction of oil. Meanwhile，the suitable conditions for thedetermination method were determined，such as air flow rate of 20L/h，sample weighing of 2g～3g，and testingtemperatures of 110℃，120℃，130℃，and 140℃ respectively. By measuring the induction period owing to the oiloxidation and rancidity during the accelerated oxidation at several high temperatures，the relationship equationbetween induction time and temperature was fitted，and the shelf life of oil oxidation stability and the variation of oiloxidation induction time caused by temperature changes were directly calculated，which was fast and convenient，suitable for determination of induction time of oil oxidation in oat flour.Key words: oat flour；oil；induction time；rancimat meter；standard factor

中图分类号：TS252.7                           文献标志码：A                               文章编号：1007-7871（2024）02-0030-05

2024，Vol.27，No.2