| 微波辐射环境中植物油某些化学特性的变化 |
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| 引用本文： | 张桂英,李琳,郭祀远,蔡妙颜.微波辐射环境中植物油某些化学特性的变化[J].华南理工大学学报(自然科学版),2001,29(2):73-76. |
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| 作者姓名： | 张桂英 李琳 郭祀远 蔡妙颜 |
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| 作者单位： | 华南理工大学轻化工研究所, |
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| 基金项目： | 国家自然科学基金资助项目(29876013) |
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| 摘 要： | 利用微波加热了4种精炼植物油，分别以过氧化值或硫代巴比妥酸值作为一级或二级氧化产物的指标，对油脂的质量进行了评价.研究表明，表征植物油酸败程度的化学指标随微波参数和油脂种类的不同而有较大变化，并且辐射周期越长，油脂的氧化稳定性越差。
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| 关 键 词： | 精炼植物油 微波辐射 化学特性 酸败程度 微波参数 辐射周期 氧化稳定性 |
| 文章编号： | 1000-565X(2001)02-0073-04 |
The Variation of Some Chemical Properties for Vegetable Oils Heated by Microwave |
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| Zhang Gui_ying,Li Lin,Guo Si_yuan,Cai Miao_yan.The Variation of Some Chemical Properties for Vegetable Oils Heated by Microwave[J].Journal of South China University of Technology(Natural Science Edition),2001,29(2):73-76. |
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| Authors: | Zhang Gui_ying Li Lin Guo Si_yuan Cai Miao_yan |
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| Abstract: | Four kinds of refined vegetable oils were heated by microwave. The research focused on the evaluation of the oils based on the quality assurance method (peroxide value or thiobarbituric acid va_lue) as an indicator for the primary or se_condary oxidation products, respectively. It was shown that the chemical indexes indicating deterioration of vegetable oils could be significantly affected by the heating parameter of microwave and the sorts of oils. And, the stronger the irradiating period, the poorer the oils' oxidative stability. |
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| Keywords: | refined vegetable oil microwave irradiation chemical property |
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