超声波处理对棕榈油性质影响  

Effects of ultrasonic treatment on properties of palm oil

作　　者：胡爱军[1] 孙军燕[1] 郑捷[1] 卢静[1] 廖少华[2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津龙威粮油工业有限公司,天津300461

出　　处：《粮食与油脂》2013年第11期8-11,共4页Cereals & Oils

基　　金：国家自然科学基金面上项目(31071608);国家"十一五"科技支撑计划项目(2006BAD27B03)

摘　　要：该文以精炼棕榈油为原料,研究不同条件超声波处理对棕榈油感官性质、酸值、过氧化值影响规律。结果表明:超声波作用导致棕榈油中产生絮状物质,且随超声功率增大,絮状物增多。超声波处理后棕榈油酸值与未处理油的酸值相比无显著差异。随贮存时间延长、功率增加、超声时间增加,棕榈油过氧化值呈递增趋势,但在实验条件下,过氧化值均未超过食用精炼棕榈油质量标准。In this work, refined palm oil was used as raw material, the ultrasonic effects on its sensory properties, acid value and peroxide value were investigated at different ultrasonication conditons. The experimental results indicated that ultrasound caused floccules appear in the oil. Along with the increase of ultrasonic power, the floccules became larger. Compared to that without ultrasound, the acid values of the oil with ultrasound had no significant change. And the peroxide value showed an increasing trend with the rising of the oil＇ s storage time, ultrasonic power and time, but it did not exceed the quality standard of edible refined palm oil.

关 键 词：棕榈油 酸值 过氧化值 超声波 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]