摘要
对微波萃取火龙果种籽油脂的成分和性质进行了分析研究,测定了油脂的碘价、酸价和皂化价。微波萃取得到的火龙果种籽油脂的多不饱和、单不饱和及饱和脂肪酸的比例较好,接近1:1:1。
The components and character of the white pitaya seed kernel oil extracted by microware were studied.The iodine value,acid value and saponification value of the oil extracted by microwave was tested.The proportion of muti-unsaturated,single-unsaturated and saturated fatty acid in the oil extracted by microwave was better,which was nearly 1：1：1.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期284-285,共2页
Science and Technology of Food Industry
关键词
火龙果
种籽
油脂
微波萃取
white pitaya
seed kernel
oil
microwave extraction
