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| 水酶法工艺对不同植物油品质特性的影响 |
| Effects of aqueous enzymatic extraction on quality characteristics of different vegetable oils |
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| DOI： |
| 中文关键词: 水酶法 植物油 质量指标 氧化稳定性 |
| 英文关键词:aqueous enzymatic extraction vegetable oil quality index oxidative stability |
| 基金项目: |
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| 中文摘要: |
| 水相酶解法（水酶法）提油技术是一种能充分发挥资源综合利用效能的新技术。综述了水酶法提油技术对植物油料提取的大豆油、葵花籽油、橄榄油、油茶籽油以及粮食加工副产物提取的玉米胚芽油、米糠油的脂肪酸组成、质量指标、氧化稳定性以及特征功能性组分含量的影响，以期为后续毛油精炼工艺研究和更为科学、全面分析水酶法提油技术的经济可行性提供基础数据。 |
| 英文摘要: |
| Aqueous enzymatic extraction is a novel technology that can make full use of the comprehensive utilization efficiency of resource. The effects of aqueous enzymatic extraction on the fatty acid compositions, quality indexes, oxidative stabilities and typical functional components contents of soybean oil, sunflower seed oil, olive oil and oil-tea camellia seed oil extracted from plant oilseeds and corn germ oil and rice bran oil extracted from cereal processing by-products were reviewed so as to provide basic datas for the following refining process of crude oil and scientific and comprehensive economic feasibility analysis of aqueous enzymatic extraction technology. |
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