食用油和脂肪酸的介电特性  

Dielectric properties of edible oils and fatty acids

作　　者：胡立志[1] 朱秀清[1] 冯晓[1,2] 于殿宇[2] 丰田净彦 井原一高 

机构地区：[1]国家大豆工程技术研究中心,黑龙江哈尔滨150030 [2]东北农业大学,黑龙江哈尔滨150030 [3]日本神户大学农学部

出　　处：《食品工业科技》2010年第12期82-86,共5页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划重点项目(2009BADB9B08-1);食用油质量安全控制技术研究与产业化示范

摘　　要：研究了食用油和脂肪酸的介电特性。油脂和脂肪酸的介电常数ε′在频率100Hz～500kHz之间显示了稳定性和最大值,从500kHz～1MHz显示了显著降低的趋势。脂肪酸的ε′随着双键的数量或分子链长度的增加而增加。油脂的ε′主要取决于C18不饱和脂肪酸的影响。结合偏最小二乘法(PLS)分析,介电分光图谱可以预测油脂中主要的脂肪酸成分。油脂的ε′随着温度增加而减少,随着水分含量的增加而增加。Dielectric properties of edible oils and fatty acids were studied.The dielectric constant ε＇ of the oils and fatty acids exhibited a general plateau from 100Hz to 500kHz and a decrease from 500kHz to 1MHz significantly.The ε＇ of fatty acids increased with an increase in the number of double bonds or molecular chain length.The ε＇ of oils were mainly affected by the C18 unsaturated fatty acids.Partial Least Squares（PLS）analysis provided reliable prediction of the main fatty acid components of oils.The ε＇ of oils decreased with increasing temperature and increased with increasing moisture content

关 键 词：食用油 介电分光图谱 介电常数 温度 水分 

分 类 号：TS201.1[轻工技术与工程—食品科学]