微波处理促进迷迭香抗氧化成分在花生油中溶解的研究

Study on microwave assissted solution of rosemary antioxidant components in peanut oil

为了探究微波处理工艺对迷迭香在花生油中抗氧化效果的影响,对微波功率、微波时间以及粒度进行单因素试验与响应面优化试验。结果表明,当微波功率为696 W、微波时间为5 min、迷迭香粒度为209μm时,迷迭香在花生油中的抗氧化效果最佳。

In order to explore the effect of microwave treatment on the rosemary antioxidant in peanut oil, single factor experiments and response surface optimization experiments based on the microwave power, microwave time and rosemary granularity were undertaken. The results suggested that rosemary showed the best antioxidant effect on peanut oil with microwave power of 696 W, microwave time of 5 min, and rosemary granularity of 209 microns.