| 不同加热方式对槟榔油品质的影响 |
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| 引用本文： | 李岚,邓学良,李忠海,周文化,普义鑫.不同加热方式对槟榔油品质的影响[J].食品科技,2012(2):188-191. |
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| 作者姓名： | 李岚 邓学良 李忠海 周文化 普义鑫 |
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| 作者单位： | 中南林业科技大学食品科学与工程学院粮食深加工国家工程实验室 |
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| 基金项目： | 国家科技支撑项目(2007BAD76B03) |
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| 摘 要： | 用GC-MS方法鉴定出槟榔油中各成分含量,其中主要成分为亚油酸和油酸,相对含量分别为26.84%、26.91%,占总脂肪酸含量的一半以上。并对槟榔油、椰子油、猪油分别进行常规和微波加热处理,探讨不同加热温度和时间及微波对油脂的酸值和过氧化值的影响,结果表明油脂的酸值随着加热时间的延长不断升高,而过氧化值随加热时间呈曲折升高趋势,槟榔油、椰子油在加热条件下与猪油相比其酸值、过氧化值变化趋势相对较小,可能是本身含有的抗氧化物质,阻止了脂质过氧化物的链式反应。
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| 关 键 词： | 槟榔油 加热温度 加热时间 微波加热 |
The impact of betelnut oil by different heating method |
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| LI Lan,DENG Xue-liang,LI Zhong-hai,ZHOU Wen-hua,PU Yi-xin.The impact of betelnut oil by different heating method[J].Food Science and Technology,2012(2):188-191. |
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| Authors: | LI Lan DENG Xue-liang LI Zhong-hai ZHOU Wen-hua PU Yi-xin |
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| Affiliation: | (College of Food Science & Engineering,Central South University of Forestry & Technology,Laboratory of Further Processing of Grain National Engineering,Changsha 410004) |
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| Abstract: | By GC-MS method identified betelnut oil content of ingredients in the main composition is linoleic acid and oleic acid,respectively,26.84% and 26.91%,more than half of fatty acids.Handled the betel nut oil,coconut oil and lard on routine heating and microwave,discusses the influence of acid value and peroxide value in different heating temperature and time and microwave.The results show that the acid value appear upwards with heating time,and peroxide value appear twists upwards trend.Compared with lard,the acid value,peroxide value change trend is relatively small of the acid value,peroxide value,maybe contain antioxidants itself,prevented the lipid peroxide chain reaction. |
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| Keywords: | betelnut oil heating temperature heating time microwave heating |
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