微波处理对葡萄种子油物理化学性质的影响被引量：3

Physic-chemical quality of grapeseed oil affected by microwave heating of grapseed

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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.

作者梁俊陈萍 B Dave Oomah David Godfrey Giuseppe Mazza

机构地区西北农林科技大学园艺学院果树所陕西省中医药研究院中药研究所 Food Research Program

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 )

关键词葡萄种子葡萄种子油微波处理加热效应物理化学性质产率副产品回收利用 grapeseed oil microwave heating effect oil quality physic-chemical quality

分类号 TS225.19 [轻工技术与工程—粮食、油脂及植物蛋白工程] TS261.9 [轻工技术与工程—发酵工程]

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