摘要
燕麦中油脂含量通常7.5%～9%,经前期的研究表明燕麦油脂具有较高的营养价值,为了解燕麦油脂的抗氧化性能,分别以乙醚、丙酮、丙酮/无水乙醇、正己烷对燕麦进行萃取,结果表明:丙酮、丙酮/无水乙醇两种溶剂浸提燕麦油脂的提取率较高,分别为7.5%和8%,通过对POV值的测定,抗氧化能力也较强,尤以溶剂丙酮-无水乙醇效果最佳。
The oil content of oat is about 7.5%-9%. In order to realize anti-oxidation activity of oat oil, extract oat oil solvents of acetone, ether, ethanol, acetone-ethanol and n-hexane were studied. The result show that the rate of extraction oat oil of acetone-ethanol and acetone methods are higher in four solvents （7.5%, 8%） and activity of anti-oxidation are higher than others, especially acetone-ethanol.
出处
《食品科技》
CAS
北大核心
2008年第12期148-150,共3页
Food Science and Technology
基金
国家教育部“春晖计划”科研项目
关键词
燕麦油脂
萃取
酸价
碘价
皂化价
oat oil
extraction
acidity value
iodine value
saponification value
