微波处理对油茶籽提油速率和油脂品质的影响  

Effect of Microwave Treatment on the Extraction Speed and Quality of Camellia Oil

作　　者：姚菲[1] 吴苏喜[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,长沙410114

出　　处：《食品工业》2012年第5期66-68,共3页The Food Industry

基　　金：湖南省自然科学基金资助项目(2012待定);湖南省教育厅资助科研项目(11A007)

摘　　要：介绍分析了不同程度微波预处理对茶籽油出油速率、原料微观结构、油脂主要理化指标、油脂脂肪酸组成等品质的影响。结果表明,微波处理显著提高了油茶籽油出油速率,且对脂肪酸组成和油脂品质产生一定影响。The effects of microwave treatment of oilseeds on tea seed oil yield, the microstructural of oilseeds, main physicochemical indexes, fatty acid compositions of the oil were analyzed. The results showed that microwave treatment of oilseeds could improve the extraction speed, and had a certain influence to the fatty acid composition and the quality of oils.

关 键 词：茶籽油 微波处理 油脂品质 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]