期刊论文

Effects of microwave pretreatment on storage stability of tiger nut and lipid concomitant content of its oil

中文

中国油脂

1003-7969

2024

49

2

1-9,41

10.19902/j.cnki.zgyz.1003-7969.220683

CAAS-ASTIP-2021-OCRI:中国农业科学院科技创新工程 2021BLB151:企业技术创新发展项目

本校为第一机构

旨在为提高油莎豆的贮藏稳定性,采用微波对油莎豆进行预处理,研究了冷藏(4℃)和常温(20～31℃)贮藏条件下油莎豆水分含量、脂肪酶活性及其油脂酸值和过氧化值的变化规律,同时测定了油莎豆油的脂肪酸组成和脂质伴随物含量.结果表明:在常温贮藏或冷藏过程中,油莎豆的水分含量、脂肪酶活性及油莎豆油的酸值、过氧化值均呈一定增长趋势,微波预处理显著降低了油莎豆的水分含量、脂肪酶活性和油莎豆油的酸值;常温贮藏和冷藏 120d后,704 W处理270 s制备的油莎豆油的酸值(KOH)小于4 mg/100 g,显著低于未经微波预处理的油莎豆油,满足国标(GB 2716-2018)的要求;微波预处理对油莎豆油脂肪酸组成无显著影响,...

In order to improve the storage stability of tiger nut,the tiger nut was pretreated by microwave and stored at low temperature(4℃)and room temperature(20-31℃),and the indicators'change including moisture content and lipase activity of tiger nut,and acid value and peroxide value of its oil were studied.Meanwhile,the fatty acid composition and lipid concomitant content of tiger nut oil were investigated.The results showed that during the storage at room temperature or low temperature,the moisture content,lipase activity of tiger nut and acid va...