摘要
利用溶剂法提取核桃油,探讨了影响核桃出油率的条件,不同微波功率和作用时间对核桃油品质的影响及其变化规律,结果表明,核桃油的酸值、出油率、过氧化值和色值受微波作用条件影响较大,过氧化值在一定的微波功率时,随作用时间的延长而增大;出油率在一定的微波作用时,随微波功率的增加而增大;酸值与微波功率间没有量效关系,微波功率为380W时,酸值达到峰值;色值在一定的微波功率下,随作用时间的延长而减少。
Walnut oil was extracted with solvent and factors affected extraction rate, effects of power of microwave and treating time on quality of walnut oil were studied. The results showed that acid value, yield, peroxide value and color value of walnut oil was significantly affected by microwave treating conditions. The peroxide values gradually increased with prolonged microwave treating time under constant microwave power. Yields of oil gradually increased with microwave power when treated with same time. No does-efficiency relationship was observed between acid value and microwave power and acid value reached the highest when the power was 380 W. Under a constant microwave power, the color value decreases with prolonged microwave reaction time.
出处
《中国酿造》
CAS
北大核心
2010年第9期77-80,共4页
China Brewing
基金
2009年新疆大学本科生科研实践训练项目(XJU-SRT)
关键词
出油率
微波
指标
黄酮
walnut oil
microwave
index
flavones
