摘要
研究了葡萄种子微波干燥对葡萄种子油物理化学性质的影响。结果表明 ,微波处理提高了葡萄种子油的产率 ,增加了油的粘度、共轭双烯值、过氧化值和皂化值 ,降低了叶绿素和类胡萝卜素含量 (K41 0 和 K670 值 )及对甲氧基苯胺值。醇洗葡萄种子去单宁处理降低了油色素值 ,提高了共轭双烯值、对甲氧基苯胺值、过氧化值和皂化值。
The effect of microwave and air-drying of grapeseeds on the physic-chemical quality of their oils were investigated.Microwave treatment improved oil yield and increased viscosity,conjugated dienes,peroxide values and saponification value while reducing chlorophyll (K 670 ) and carotenoid (K 410 ) pigment contents and p-anisidine values.Removal of tannin by washing grapeseed with alcohol resulted in oil with low pigment content (K 410 and K 670 values),high peroxide value and diene,p-anisidine,and saponification values.The results demonstrate the impact of using microwave heating in producing oil from grapeseed.
出处
《西北农林科技大学学报(自然科学版)》
CSCD
北大核心
2002年第1期52-56,共5页
Journal of Northwest A&F University(Natural Science Edition)
基金
联合国开发计划署资助 ( CPR/91/110 )