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为了解不同制粉方式对燕麦粉货架期的影响，以炒制燕麦粉、燕麦片粉、超微燕麦粉为研究对象，以脂肪酸值和丙二醛含量为评价指标，应用Arrhenius相关模型及热力学理论和统计学原理，比较了三种制粉方式生产的燕麦粉货架期。结果表明，三种燕麦粉的脂肪酸值和丙二醛含量均随贮藏时间延长呈上升趋势；50 ℃贮藏比40 ℃贮藏上升更明显，燕麦片粉上升的最快。燕麦粉发生氧化产生游离脂肪酸和丙二醛在40 ℃和50 ℃均遵循0级反应动力学，根据Arrhenius动力学模型和统计学原理，预测炒制燕麦粉、燕麦片粉、超微燕麦粉在常温（20 ℃）下的货架期分别为304 d、140 d、204 d。

英文摘要:

Different milling methods have great influence on the processing characteristics of oat flour,but their effects on shelf life have not been reported.In this study,fried oat flour,oatmeal flour,and ultrafine oat flour were used as materials,and accelerated storage method was used to predict their shelf life.The samples were placed in a 40 ℃ and 50 ℃ constant-temperature electric blast drying oven.The fatty acid value and malondialdehyde contents were used as evaluation indicators.The Arrhenius correlation model,thermodynamic theory,and statistical principles were used to compare the shelf life of three kinds of oat flour.The results showed that the fatty acid value and malondialdehyde content of the three kinds of oat flour showed an increasing trend with the prolongation of storage time,and the increase of fatty acid value and malondialdehyde content at 50 ℃ was greater than that at 40 ℃,and oatmeal flour showed the fastest increase.Oxidation of oat flour to produce free fatty acids and malondialdehyde follow the zero-order reaction kinetics at both 40 ℃ and 50 ℃.According to the Arrhenius kinetic model and statistical principles,the predicted shelf life of oat flour,oatmeal flour and ultrafine oat flour were 304 d,140 d and 204 d at room temperature(20 ℃).

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