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| 微波加热对花椒籽品质和微结构的影响 | |
| 引用本文： | 马传国,王敏,王兴国,张根旺.微波加热对花椒籽品质和微结构的影响[J].中国粮油学报,2002,17(5):51-55. |
| 作者姓名： | 马传国 王敏 王兴国 张根旺 |
| 作者单位： | 1. 郑州工程学院食品科学与工程系,郑州,450052 2. 郑州市第二商业技工学校,郑州,450052 3. 江南大学食品学院,无锡,214036 |
| 摘 要： | 研究了微波加热对花椒籽品质的影响。微波加热早期使花椒籽油的游离脂肪酸含量增加，电子显微镜观察表明微波加热可以导致油滴击碎，致使加热早期油脂和解酶接触反应加快。 |
| 关 键 词： | 微波加热 花椒籽 油品质 种子微观结构 |
Influence of Microwave on Quality and Microstructure of Prickly Ash (Zanthoxylum) |
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| Ma Chuan-guo,Wang Min,Wang Xing-guo,Zhang Gen-wang.Influence of Microwave on Quality and Microstructure of Prickly Ash (Zanthoxylum)[J].Journal of the Chinese Cereals and Oils Association,2002,17(5):51-55. | |
| Authors: | Ma Chuan-guo Wang Min Wang Xing-guo Zhang Gen-wang |
| Affiliation: | Ma Chuan-guo 1 Wang Min 2 Wang Xing-guo 3 Zhang Gen-wang 1 |
| Abstract: | The effectiveness of microwave heating on qulity of prickly ash ( Zanthoxylum ) seed was studied.Microwave heating resulted in a higher free fatty acid content in prickly ash seed oil.Transmission electron microscopy revealed that microwave heating led to an increased breakdown of lipid droplets,leading to a higher availability of oil for reaction with lipase in the early stage of heating. |
| Keywords: | prickly ash ( Zanthoxylum ) seed mecrowave heating oil quality seed microstructure |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
