花生脂肪酸值测定影响因素的研究  

Study of Influence Factors on Peanut Fatty Acid Value Determination

作　　者：唐青伟 熊素敏[1] 王颖[1] 樊清梅[1] 刘晓迪[1] 周茹[1] 韦艳艳[1] 

机构地区：[1]山东商务职业学院,山东烟台264670

出　　处：《农产品加工》2017年第7期33-34,38,共3页Farm Products Processing

基　　金：山东商务职业学院大学生科研基金项目"花生脂肪酸值测定影响因素的研究"(XSKY-2016-15)

摘　　要：花生中脂肪含量较高,受储存条件影响宜发生化学反应,导致脂肪酸值升高,对影响花生脂肪酸值测定的因素进行研究。结果表明,浸出溶剂采用石油醚(沸程60~90℃),粉碎粒度0.15 mm,提取温度25℃,提取时间15 min,所测脂肪酸值结果较为可靠。Peanuts are high in fat. Peanuts is affected by the storage condition,which lead to higher levels of fatty acids. In this paper,the factors affecting the value of peanut fatty acid are studied. Experiments show that,the results of the measured fatty acid are more reliable,when leaching solvent using petroleum ether（boiling range 60~90 ℃）,granularity of 0.15 mm,extraction temperature 25 ℃,extracting time 15 min.

关 键 词：脂肪酸值 影响因素 提取条件 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]