| 提取方法对核桃油特性的影响 |
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| 引用本文： | 朱振宝,易建华,田呈瑞. 提取方法对核桃油特性的影响[J]. 食品与发酵工业, 2005, 31(9): 56-59 |
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| 作者姓名： | 朱振宝 易建华 田呈瑞 |
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| 作者单位： | 1. 陕西科技大学生命科学与工程学院,咸阳,712081
2. 陕西师范大学食品工程系,西安,710065 |
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| 基金项目： | 陕西科技大学自然科学基金资助项目(No.ZX04-19) |
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| 摘 要： | 研究了不同方法提取的核桃油脂的主要理化特性,分析测定了3种提取方法所得核桃油脂的脂肪酸组成和含量、VE组成和含量、磷脂的含量以及油脂的氧化稳定性。结果表明:超临界CO2流体萃取法提取的油脂质量明显优于压榨法和有机溶剂浸出法所得油脂,其具有色浅、酸价、皂化价低、过氧化价低的特点,但其抗氧化性能较低。核桃油中不饱和脂肪酸含量高,容易氧化,应采取措施防止其氧化。
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| 关 键 词： | 核桃油 油脂特性 VE 磷脂 氧化稳定性 |
| 收稿时间： | 2005-06-13 |
| 修稿时间： | 2005-08-08 |
Effects of Different Extraction Methods on Properties of Walnut Oils |
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| Zhu Zhenbao,Yi Jianhua,Tian Chengrui. Effects of Different Extraction Methods on Properties of Walnut Oils[J]. Food and Fermentation Industries, 2005, 31(9): 56-59 |
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| Authors: | Zhu Zhenbao Yi Jianhua Tian Chengrui |
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| Affiliation: | 1.College of Life Science and Engineering, Shannxi University of Science and Technology, Xianyang, 712081, China;2.Department of Food Engineering, Shannxi Normal University,Xian, 710065, China |
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| Abstract: | The impact of extraction means on walnut oils physico-chemical properties were researched. Specific objectives of the study were to (1) investigate effect of different extraction methods on walnut oil quality. (2) analyze fatty acids profile of walnut oils with different extraction means by GC and V_E profile by RP-HPLC.(3) investigate stabilities of 3 walnut oil by Rancimat apparatus. It was showed that the quality of the walnut oil with SCF-CO_2 is obviously superior to the other two kinds of oils. Compared with two other means, the obtained oil has the following several traits: the light color, the low acid value, the low sponification value, the low peroxide but has poor oxidative stability. It indicate that the walnut oils need to be prevented from oxidization. |
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| Keywords: | walnut oil oil property tocopherol (V_E) phosphatide oxidative stability |
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