不同萃取方法对番茄籽油理化性质与脂肪酸含量的影响
Effect of Differant Extraction Methods on Physi chemical Characteristics and Fatty Acid Compositions of Tomato Seed Oil
DOI:
中文关键词: 番茄籽油 超临界CO2萃取 溶剂萃取 脂肪酸 气相色谱分析
英文关键词: tomato seed oil,supercritical fluid CO 2 extraction,solvent extraction,fatty acids,GC analysis,
基金项目:
肖刚 孙庆杰 崔凯
无锡轻工大学食品学院
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中文摘要:
分别采用超临界CO2萃取技术和传统溶剂法从番茄籽中萃取脂肪油,经过甲酯化处理后,用气相色谱法分析出亚油酸等5种脂肪酸占总脂肪酸的98.5%.同时对油的其它理化指标进行了测定。对测定结果进行了比较分析,说明超临界CO2萃取所得番茄籽油品质更好。并对番茄籽油的营养学机理作了讨论。
英文摘要:
Tomato seed oil was extracted by either traditional method with solvent or supercritical fluid CO 2 extraction(SFE). GC analysis showed there were five fatty acids including oleinic acid in tomato seed oil, composing 95% of total fatty acids. The resu
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