摘要
对大豆分别进行微波和常规加热处理,探究微波加热对大豆脂肪酸的影响。采用索氏抽提法和毛细管柱气相色谱法,测定样品中粗脂肪和脂肪酸的含量。实验结果表明:微波加热对大豆中的亚油酸、油酸、硬脂酸、软脂酸、粗脂肪的含量几乎没有影响,但微波加热使大豆中亚麻酸含量降低。
Soybean were treated by microwave and conventional heating,and the effects of fatty acids in soybean were studied. Soxhlet extraction and capillary gas chromatography were respectively used to determine the content of crude fat and fatty acids. The results showed that no influence on the content of linoleic acid,oleic acid,stearic acid,palmitic acid and crude fat treated by microwave heating,but the microwave heating caused the content of linolenic acid decreased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第7期132-134,137,共4页
Science and Technology of Food Industry
关键词
微波
大豆
脂肪酸
加热
microwave
soybean
fatty acid
heating
