摘要
研究了水酶法提取葵花籽油过程中热处理及酶解工艺对油脂脂肪酸组成的影响,并与压榨葵花油、超临界萃取葵花油的脂肪酸组成进行了比较,表明水酶法提油工艺中热处理、酶解过程对葵花油脂肪酸组成影响很小。
Influence of HTT（Hydrothermal treatment） and hydrolysis process in the technology for aqueous enzymatic extraction of sunflower seeds oil on the fatty acid content was studied. And it was compared with fatty acid content of sunflower seeds oil by mechanical expression and Supercritical CO2 Fluid extraction process, The results showed that the fatty acid content had rarely been affected by hydrolysis process.
出处
《食品科技》
CAS
北大核心
2007年第1期166-168,共3页
Food Science and Technology
基金
齐齐哈尔市农业攻关项目(NG2004-041)
黑龙江省骨干教师项目(1055G061)。
关键词
热处理
酶解
脂肪酸
hydrothermal treatment
enzymatic hydrolysis
fatty acid
