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Effects of aqueous enzymatic extraction on quality characteristics of different vegetable oils
  
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KeyWord:aqueous enzymatic extraction  vegetable oil  quality index  oxidative stability
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Author NameAffiliation
SHU Yi  
WANG Ziang  
GUO Ai,etc  
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Abstract:
      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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