超声波或聚焦微波能量在加快油类氧化稳定性测定中的应用

Ultrasound or Focused-Microwave Energy for Accelerating the Determination of the Oxidative Stability of Oils

橄榄油质量可以通过测定其抗氧化性来确定。但利用目前方法，在实验室中进行大量样品分析时比较耗时。微波能量已经成功地用于许多食品的质量检测，但到目前为止超声波尚未广泛用于食用油的分析。本研究的目的是利用超声波或聚焦微波能量加速氧化过程，发展两种测定橄榄油氧化稳定性的新方法。

Olive oil quality is established by determining its resistance to oxidation, but using current methods, this can be too timeconsuming when a laboratory needs to analyze many samples. Microwave energy has been used successfully in the determination of quality for many foodstuffs, but to date ultrasound has not been widely used in edible oil analysis. The aim of the research described here is to develop two alternative methods to determine the oxidative stability of olive oils based on the use of ultrasound or microwave energy to accelerate the oxidation process.