摘要: |
研究了葡萄种子微波干燥对葡萄种子油物理化学性质的影响。结果表明,微波处理提高了葡萄种子油的产率,增加了油的粘度、共轭双烯值、过氧化值和皂化值,降低了叶绿素和类胡萝卜含量(K410和K670值)及对甲氧基苯胺值。醇洗葡萄种子去单宁处理降低了油色素值,提高了共因子双烯值、对甲氧基苯胺值、过氧化值和皂化值。 |
关键词: 葡萄种子油 微波 加热效应 油质量 物理化学性质 |
DOI: |
分类号:Q939.114 Q948.122.3 |
基金项目:联合国开发计划署资助(CPR/91/110) |
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Physic-chemical quality of grapeseed oil affected by microwave heating of grapseed |
WANG Su-ying 1 LI Run-hua 2 Liu Xin-cheng 3 LI Xin-suo 1
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Abstract: |
The effect of microwave and air-drying of grapeseeds on the physic-chemical quality of their oils were investigated.Microwave treatment improved oil yield and increased viscosity,conjugated dienes,peroxide values and saponification value while reducing chlorophyll (K670) and carotenoid (K410) pigment contents and p-anisidine values.Removal of tannin by washing grapeseed with alcohol resulted in oil with low pigment content (K410 and K670 values),high peroxide value and diene,p-anisidine,and saponification values.The results demonstrate the impact of using microwave heating in producing oil from grapeseed. |
Key words: grapeseed oil microwave heating effect oil quality physic-chemical quality |