微波技术对油菜籽品质影响研究进展  

Effect of microwave technology on qualities of rapeseed

作　　者：从艳霞 郑明明[1,2] 郑畅 万楚筠[1,3] 黄凤洪 CONG Yan-xia;ZHENG Ming-ming;ZHENG Chang;WAN Chu-yun;HUANG Feng-hong(Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan 430062,China;Hubei Key Laboratory of Lipid Chemistry and Nutrition,Wuhan 430062,China;Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory,Wuhan 430062,China)

机构地区：[1]中国农业科学院油料作物研究所,湖北武汉430062 [2]油料脂质化学与营养湖北省重点实验室,湖北武汉430062 [3]油料油脂加工技术国家地方联合工程实验室,湖北武汉430062

出　　处：《中国油料作物学报》2019年第1期151-156,共6页Chinese Journal of Oil Crop Sciences

基　　金：国家自然科学基金(31501409;31471620)

摘　　要：微波技术作为一种高效的加工手段,在菜籽加工过程中的应用逐渐引起了关注。菜籽压榨前微波预处理能将菜籽油中油菜籽多酚含量提高近120倍之多,菜籽油中植物甾醇、维生素E的含量也能得到显著提升。此外,微波预处理还能加速硫甙的降解,与传统炒籽预处理相比,微波菜籽油香味更浓郁丰富。本文围绕微波技术在油菜籽加工领域的应用展开论述。As a highly efficient processing method,microwave technology has gradually received attention in the application of rapeseed processing.Polyphenol content of rapeseed oil processed by microwave technology significantly increased,up to 120 times.The contents of sterols and vitamin E in rapeseed oil plants also were improved.After microwave pretreatment,the degradation of glucosinolate was accelerated.Compared with traditional roast,microwave rapeseed oil has a richer flavor.This article will be focuse on the application of microwave technology on rapeseed processing.

关 键 词：微波 菜籽多酚 硫甙葡萄糖苷 维生素E 甾醇 

分 类 号：S565-4[农业科学—作物学]