摘要
检测了微波处理对热榨花生油和冷榨花生油理化性质的影响。结果表明:与之前的报道不同,随着微波处理时间的延长和强度的增加,两种花生油的过氧化值先升高,但随着处理时间的进一步延长和强度的进一步增加,两种花生油的过氧化值反而呈下降趋势,两种花生油的变化趋势基本一致;微波处理使冷榨花生油中的花生酸、山嵛酸和二十四碳一烯酸含量降低,但对其它脂肪酸组成无明显影响。
The influence of microwave on physical and chemical properties of cold- and hot- pressed pea- nut oils was detected. The results showed that unlike the previous reports, the peroxide value of both oils increased firstly with the increase of microwave processing time and power, but decreased with the further increase of microwave processing time and power. The trends of both oils were almost the same. The con- tent of arachidic acid, behenic acid, and tetraeosaenoic aid in cold - pressed peanut oil was decreased by microwave processing, but the contents of other fatty acids did not change obviously.
出处
《粮油食品科技》
北大核心
2014年第1期42-46,共5页
Science and Technology of Cereals,Oils and Foods
基金
山东省农业重大应用技术创新课题"大宗粮油作物精深加工关键技术研究"(鲁财农指[2011]39)
山东省引进泰山学者海外特聘专家项目(鲁财教[2012]45号)
关键词
微波
热榨
冷榨
过氧化值
脂肪酸组成
microwave
hot - pressing
cold - pressing
peroxide value
composition of fatty acid
