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提取方法对3种坚果油脂理化性质及氧化稳定性的影响 被引量:4
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作者 朱振宝 刘梦颖 易建华 《食品工业科技》 CAS CSCD 北大核心 2015年第2期110-113,117,共5页
研究了溶剂法和水酶法提取核桃、扁桃、大扁杏仁等3种坚果油脂的理化性质,气相色谱法分析了坚果油脂的脂肪酸组成,比较了加速氧化过程中3种坚果油脂酸价及过氧化值的变化,采用Rancimat油脂氧化仪测定了不同方法得到油脂的氧化稳定性。... 研究了溶剂法和水酶法提取核桃、扁桃、大扁杏仁等3种坚果油脂的理化性质,气相色谱法分析了坚果油脂的脂肪酸组成,比较了加速氧化过程中3种坚果油脂酸价及过氧化值的变化,采用Rancimat油脂氧化仪测定了不同方法得到油脂的氧化稳定性。结果发现,油脂制备方法对其理化特性和氧化稳定性均有重要影响,其中,3种水酶法提取油脂的透明度、酸价和风味均优于溶剂法,而氧化稳定性均低于溶剂法,但是不同方法提取油脂的折光指数、碘价、皂化价和不皂化物以及脂肪酸组成等理化特性不存在显著差异。在加速氧化实验中,油脂酸价变化不大,而过氧化值和OSI变化较大。3种坚果油脂中,大扁杏仁油最为稳定、扁桃油次之,而核桃油最容易氧化。 展开更多
关键词 坚果 坚果 水酶法提油 过氧化值 氧化稳定性
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Enzymatic Aqueous Extraction of Soybean Oil 被引量:1
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作者 钱俊青 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2001年第2期212-216,共5页
The procedure of enzymatic aqueous extraction of soybean oil was assessed when two-step controlled enzymatic hydrolysis was applied. With aqueous extraction of soybean oil-containing protein, the highest yield of oil ... The procedure of enzymatic aqueous extraction of soybean oil was assessed when two-step controlled enzymatic hydrolysis was applied. With aqueous extraction of soybean oil-containing protein, the highest yield of oil was 96.1% at the optimized conditions studied. Soybean oil-containing protein was hydrolyzed and resulted in releasing part of oil. The separated protein that contained 40% oil was enriched due to its adsorption capacity of released oil, the average oil extraction yeild reached 93.5%. Then the high oil content protein was hydrolyzed again to release oil by enzyme, the oil extraction yeild was 80.4%. As a result, high quality of soybean oil was obtained and the content of total oil yield was 74.4%. 展开更多
关键词 soybean oil aqueous extraction enzymatic methods
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