微波预处理对毛茶油品质影响  

Effect of microwave pretreatment on quality of crude camellia oil

作　　者：寇巧花[1] 吴雪辉[1] 李昌宝[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《粮食与油脂》2009年第11期24-26,共3页Cereals & Oils

摘　　要：采用微波技术对油茶籽进行预处理,探讨微波作用条件对茶油提取率和毛茶油品质影响。结果表明,微波预处理可增大提油率,缩短预处理时间,茶籽水分含量很快达到平衡;但毛茶油过氧化值、酸价均有一定程度上升,色泽也有所加深。Microwave has been applied as a pretreatment of camellia oil seed.The effects of microwave on extraction rate and quality of crude solvent extracted camellia oil were investigated.The study has shown that the extraction rate of microwave pretreatment was higher than nomal methods, and the pretreatment time was shorter than the nomal, water content quickly came into equilibrium , but peroxide values and acid values were higher than the beginning, and the colour deepened.

关 键 词：微波 毛茶油 保健油 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]