摘要
研究了微波熔样对棕榈硬脂理化指标和脂肪酸成分的影响。结果表明,在微波处理条件下棕榈硬脂的理化指标和脂肪酸成分变化较小,在标准允许范围内,可以将微波熔样应用于日常检测工作中。
The influences of microwave- heating on the physicochemical indexes and fatty acid compositions of palm stearin were studied. The results indicated that the physicochemical indexes and fatty acid compositions had not obvious changes, and the changes Therefore, the application of microwave - heating in th did not exceed the quota of the national standard. detection of plam stearin was a good method
出处
《中国油脂》
CAS
CSCD
北大核心
2009年第2期69-71,共3页
China Oils and Fats
基金
浙江出入境检验检疫局科研项目(ZK200632)
关键词
棕榈硬脂
理化指标
脂肪酸组成
微波
palm stearin
physicochemical indexes
fatty acid composition
microwave
