| 提取方法对核桃油脂理化性质的影响 |
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| 引用本文： | 易建华,朱振宝.提取方法对核桃油脂理化性质的影响[J].食品科技,2007,32(5):224-227. |
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| 作者姓名： | 易建华 朱振宝 |
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| 作者单位： | 陕西科技大学生命科学与工程学院,西安,710021 |
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| 基金项目： | 陕西省教育厅自然科学研究项目;陕西科技大学校科研和教改项目 |
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| 摘 要： | 研究了水酶法和溶剂法两种提油方法对核桃油的理化性质的影响,结果表明:不同提取方法(水酶法、溶剂法)对核桃油的理化特性有一定的影响。水酶法提取的核桃油透明度高、色值低、且风味好;水酶法提取所得核桃油的酸值、未皂化值及磷脂含量均低于溶剂法,有利于油脂的后续精炼。水酶法与溶剂法对核桃油的脂肪酸组成影响不显著,水酶法提取核桃油的氧化稳定性低于溶剂法。
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| 关 键 词： | 核桃油 水酶法 溶剂法 理化性质 |
| 文章编号： | 1005-9989(2007)05-0224-04 |
| 修稿时间： | 2006年10月14 |
Influences of the extracting methods on some physico-chemical properties of walnut oil |
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| YI Jian-hua,ZHU Zhen-bao.Influences of the extracting methods on some physico-chemical properties of walnut oil[J].Food Science and Technology,2007,32(5):224-227. |
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| Authors: | YI Jian-hua ZHU Zhen-bao |
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| Abstract: | The physic-chemical properties of walnut oil extracted using solvent and aqueous enzymatic methods were determined and compared in this paper.It was shown that the extraction methods influenced walnut oil properties to some degree.Compared with the solvent method,the obtained aqueous enzymatic walnut oil had the following quality attributes: the higher transparency,lighter color,better taste,lower free fatty acid value,lower unsaponifiable matter contents,few phosphatides,but poorer oxidative stability.At the same time,results showed that there was no significant difference in fatty acid compositions of the solvent-and enzyme-extracted walnut oil. |
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| Keywords: | walnut oil aqueous enzymatic method solvent extraction method physic-chemical properties |
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