| 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) |
|
| 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,WANG Su-ying 1,LI Run-hua 2,Liu Xin-cheng 3,LI Xin-suo 1,WANG Su-ying 1,LI Run-hua 2,Liu Xin-cheng 3,LI Xin-suo 1
|
| 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 |
