功率超声和微波处理对花生油脂肪酸组成的影响  

Effect of high power ultrasonic and microwave on fatty acid composition of peanut oil

作　　者：刘国琴[1] 李琳[1] 胡松青[1] 张喜梅[1] 郭祀远[1] 韩丽华[2] 

机构地区：[1]华南理工大学轻工与食品工程学院,广州市510641 [2]河南工业大学粮油食品学院,郑州市450052

出　　处：《中国油脂》2005年第7期46-49,共4页China Oils and Fats

基　　金：国家自然科学基金重点资助项目(204360200)

摘　　要：采用功率超声(频率为20 kHz,功率密度为345 W/cm2)处理和微波(375 W)处理花生油,并用气-质联用色谱(GC-MS)分别检测了未经物理场处理和物理场处理的花生油脂肪酸组成及其相对含量。结果表明,超声和微波处理对花生油的脂肪酸组成和相对含量有一定影响,但影响不显著。The effects of high power ultrasonic treatment(20 kHz,345 W/cm^2) and microwave treatment(375 W) on components of refined peanut oil sample were studied via detecting the change of fatty acid composition and relative content by gas chromatography coupled to mass spectrometry(GC-MS).The results indicated that the high power ultrasonic and microwave had some effects on fatty acid composition for treated peanut oil sample, but no significant changes were observed.

关 键 词：脂肪酸组成 微波处理 功率超声 花生油 相对含量 功率密度 联用色谱 场处理 物理 用气 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]