| 微波处理大豆对油脂品质的影响 |
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| 引用本文： | 马传国,王敏,李中华,黄泽鹏.微波处理大豆对油脂品质的影响[J].中国油脂,2001,26(6):16-19. |
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| 作者姓名： | 马传国 王敏 李中华 黄泽鹏 |
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| 作者单位： | 1. 郑州工程学院食品科学与工程系,郑州市嵩山南路140号,50052
2. 郑州市第二商业技工学校 |
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| 摘 要： | 采用微波对大豆进行加热处理，探讨了微波加热对浸出大豆毛油品质的影响。结果表明，微波处理后水化大豆油中非水化磷脂的含量减少。游离脂肪酸含量低，但其氧化值较高。
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| 关 键 词： | 微波 大豆 水化磷脂 非水化磷脂 油脂品质 大豆油 |
| 文章编号： | 1003-7969(2001)06-0016-04 |
| 修稿时间： | 2001年8月10日 |
Influence to the Quality of Soybean Oils by Microwave Heating |
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| MA Chuan-guo ,WANG Min ,LI Zhong-hua ,HUANG Ze-peng.Influence to the Quality of Soybean Oils by Microwave Heating[J].China Oils and Fats,2001,26(6):16-19. |
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| Authors: | MA Chuan-guo WANG Min LI Zhong-hua HUANG Ze-peng |
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| Affiliation: | MA Chuan-guo 1,WANG Min 2,LI Zhong-hua 1,HUANG Ze-peng 1 |
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| Abstract: | Microwave has been applied as an alternative heat treatment of soybean.The effects of microwave heating on crude solvent extracted soybean oil quality were investigated.The study has shown to yield degumming soybean oil containing low levels of nonhydratable phosphatides(NHP) and free fat acid ,containing high levels of oxide value by microwave treatment. |
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| Keywords: | microwave soybean hydratable phosphatides(HP) nonhydratable phosphatides(NHP) quality |
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