| 菜籽油及菜籽色拉质量在微波下的变化 |
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| 引用本文： | 冯有胜,单振秀.菜籽油及菜籽色拉质量在微波下的变化[J].重庆工商大学学报(自然科学版),2003,20(1):16-19. |
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| 作者姓名： | 冯有胜 单振秀 |
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| 作者单位： | 1. 重庆工商大学,C区综合办公室,重庆,400033
2. 重庆工商大学,环境与生物工程学院,重庆,400033 |
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| 摘 要： | 就菜籽油及菜籽色拉油在微波下的质量变化进行了研究，结果表明：菜籽油及菜籽色拉油的羰基值，过氧化值，丙二醛，酸值随微波加热时间延长而升高，质量明显下降。除了菜籽色拉油过氧化值与微波加热时间具有显著相关性，以及菜籽油的过氧化值与微波加热时间均具有极显著相关性以外，菜籽油及菜籽色拉油的酸值，丙二醛，羰基值与微波加热时间也具有极显著相关性。
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| 关 键 词： | 菜籽油 菜籽色拉油 微波加热 质量 食用油脂 羰基值 过氧化值 丙二醛 |
| 文章编号： | 1672-058X(2003)01-0016-04 |
Changes of the quality of rape seed oil and rape salad oil by microwave |
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| FENG You-sheng,SHAN Zhen - xiu.Changes of the quality of rape seed oil and rape salad oil by microwave[J].Journal of Chongqing Technology and Business University:Natural Science Edition,2003,20(1):16-19. |
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| Authors: | FENG You-sheng SHAN Zhen - xiu |
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| Abstract: | This study reported the changes of the quality on the rape seed oil and rape salad oil by microwave heating. The results showed that the acidic value (AV), peroxide value (POV), carbonyl value ( CV) and malondialdehyde (MDA) on the rape seed oil and rape salad oil are increased with heating time extended by microwave. The quality of oil sample was decreased strikingly. The AV,MDA,CV in the rape seed oil and rape salad oil have a direct increase at the utmost point and a remarkable increase at heating time extended by microwave except the POV. The POV of the rape salad oil has a direct bearing at heating time extended with microwave. The POV of the rape seed oil has a remarkably direct increase at the utmost point by heating time extended in microwave. |
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| Keywords: | rape seed oil rape salad oil microwave quality |
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