微波对菜籽油及色拉油品质的影响  

Influence to the Quality of Rape Oil and Salad by Microwave

作　　者：冯有胜[1] 

机构地区：[1]重庆工商大学,重庆市400033

出　　处：《中国粮油学报》2003年第3期70-72,共3页Journal of the Chinese Cereals and Oils Association

摘　　要：本文对菜籽油及色拉油在微波加热下的酸值、过氧化值、羰基值、丙二醛的变化进行了研究 ,结果指出 :菜籽油及色拉油的AV、POV、CV、MDA随微波加热时间延长而升高 。This paper reports the changes of acidic value (AV)?peroxide value (POV)?carbonyl value (CV) and malondinaldehyde (MDA) of the rape seed oil and rape salad oil treated by microwave.The AV?POV?CV and MDA increase and the oil quality declines with extending microwave treating time and rising microwave power.

关 键 词：菜籽油 色拉油 微波加热 品质变化 酸值 过氧化值 羰基值 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]