摘要
目的:改善林蛙卵油的腥味和色泽,以利于在食品和化妆品等行业得到广泛应用。方法:采用过氧化氢法,以透光度、过氧化值、脂肪酸和孕酮等作为考查指标,考察不同温度、pH值、过氧化氢浓度和反应时间等对林蛙卵油的影响。结论:林蛙卵粗油在温度60~80℃,与30%过氧化氢(添加量为粗油体积的8%)反应40 min,对林蛙卵粗油进行脱腥去色效果最好。
Objective: To improve the fishy taste and color of Rana temporaria chensinensis David egg oil, in order to facilitate its widespread application in industries such as food and cosmetics. Method: The hydrogen peroxide method was used to investigate the effects of different temperatures, pH values, hydrogen peroxide concentrations, and reaction times on frog egg oil, using transmittance, peroxide value, fatty acids, and progesterone as test indicators. Conclusion: The best deodorization and color removal effect of egg crude oil is achieved by reacting it with 30% hydrogen peroxide (added at 8% of the crude oil volume) at a temperature of 60~80℃ for 40 minutes.
出处
《药物资讯》
2023年第5期443-450,共8页
Pharmacy Information
