微波加热对热榨和冷榨花生油理化性质的影响 Influence of microwave heating on physicochemical properties of both hot-and cold-pressed peanut oil.pdfVIP

油脂加工 粮油食品科技第22卷2014年第1期 微波加热对热榨和 冷榨花生油理化性质的影响 徐同成，杜方岭，刘丽娜，陶海腾，邱 斌，刘 玮，刘振华 (山东省农业科学院农产品研究所山东省农产品精深加工技术重点实验室，山东济南250100) 摘要：检测了微波处理对热榨花生油和冷榨花生油理化性质的影响。结果表明：与之前的报 道不同，随着微波处理时间的延长和强度的增加，两种花生油的过氧化值先升高，但随着处理时 间的进一步延长和强度的进一步增加，两种花生油的过氧化值反而呈下降趋势，两种花生油的 变化趋势基本一致；微波处理使冷榨花生油中的花生酸、山嵛酸和二十四碳一烯酸含量降低，但 对其它脂肪酸组成无明显影响。 关键词：微波；热榨；冷榨；过氧化值；脂肪酸组成 hmuen∞硝Inic阳waVeOn heating physicochemicalpmpe币es of hot—and bOth on coM—pressedpe粕ut XU Zhen—hua 7110ng—cheng，DUFang—ling，UULi—na，TAOHai—teng，QIUBin，UUWei，LIU of Products of (KeyLaboratory A咖cultural DeepPmcessingTechnologySh粕dongPmvince， Products of A酊cultural Academy Sciences，Jinan250100) Institute，ShandongA扣cultural Shandong innuenceof on andchemical of Abst瑚吣t：The micmwave cold—and physical properties hot—pressedpea· nutoilswasdetected．Theresultsshowedthatunliket}le Valueofbothoils preViousreports，the peroxide incre鹊edwitlltheincreaseofmicrowave timeand decreasedwiththefurther firsdy processing power，but increaseofmicrowaVe tiIneand n-endsofbothoilswerealmosttIlesame．Thecon— pmcessingpower．The of tentaItlchidic teⅡacosaenoicaidin oilwasdecI-eased acid，behenicacid，and cold—pressedpeanut by IIl