热过程对烤鳗油质量的影响  

Influence of heat on quality of roast eel oil

作　　者：谢东杨[1] 吴思福[1] 谢晓琼[1] 甘纯玑[1] 

机构地区：[1]福建农业大学生物技术中心,福建福州350002

出　　处：《中国海洋药物》2002年第1期23-25,共3页Chinese Journal of Marine Drugs

基　　金：福建省教育委员会资助项目 (编号 JA980 90 )

摘　　要：探讨了 70℃和 95℃下 ,在常压和真空条件下加热过程对预纯化烤鳗油的酸价、过氧化值和碘价的影响。结果表明 ,在常压条件下 ,随加热时间加长 ,酸价和过氧化值呈线性增大。在真空条件下 ,酸价先呈上升趋势 ,在加热 9h以后 ,又趋于下降 ;于 70℃下过氧化值略有上升 ,而 95℃下则略有下降。在真空条件下碘价变化不大 。The Influence of heat in the acid value, the peroxide value and the iodine number of prepurged roast eel oil at 70℃ and 95℃ in normal and vacuum condition were investigated. It was showed, the acid value and the peroxide value increased with heating time in normal condition. In vacuum, the acid value increased with heating in primary 9h, and decreased after 9h; and the peroxide value increased slightly at 70℃, and decrease a little at 95℃, respectively. The iodine number was stable in vacuum, and decreased a little in normal

关 键 词：烤鳗油 热过程 质量 影响 

分 类 号：R282.74[医药卫生—中药学]