摘要
考察温度和光照对番石榴籽油稳定性的影响,并对溶剂提取法所得毛油进行精练。结果表明:温度、光照均可加速番石榴籽油的氧化,温度越高影响越大,而且光照对番石榴籽油的影响远大于温度。
Effects were studied of temperature and light on the stability of seed oil from Psidium guajava.The seed oil was refined.The results indicated that temperature and light could both accelerate oxidation of the seed oil.The effect is more obvious when temperature is higher.The oxidation deterioration owing to light radialization is much greater than tempreture change.
出处
《食品与机械》
CSCD
北大核心
2012年第5期173-175,共3页
Food and Machinery
基金
广东省潮州市科技局基金资助项目(编号:06028879)
韩山师范学院教授基金资助项目(编号:510076)
关键词
番石榴
籽油
稳定性
精炼
理化性质
Psidium guajava
seed oil
stability
refining
physical and chemical properties
