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超声处理对红花籽油理化性质及脂肪酸组成的影响
Effects of ultrasound treatment on physicochemical properties and fatty acid composition of safflower seed oil
  
DOI：
中文关键词:  红花籽油  超声波  过氧化值  酸值  皂化值  脂肪酸
英文关键词:safflower seed oil  ultrasound  peroxide value  acid value  saponification value  fatty acid
基金项目:
Author NameAffiliation
FENG Qiqin  
HU Aijun  
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中文摘要:
      研究了不同超声条件下，红花籽油过氧化值、酸值、皂化值及脂肪酸组成的变化规律。结果表明：超声温度控制在50℃以下，超声功率小于等于600 W，超声时间短于60 min时，超声处理对红花籽油的过氧化值、酸值无明显影响，当超声功率高于600 W时，过氧化值、酸值随超声时间的延长而增加；超声温度控制在50℃以下，超声功率小于等于900 W，超声时间短于60 min时，超声处理对红花籽油脂肪酸组成没有影响，对脂肪酸含量和皂化值有较小的影响。
英文摘要:
      The variations of peroxide value, acid value, saponification value and fatty acid composition of safflower seed oil were investigated under different ultrasound conditions. The results showed that when ultrasonic temperature, ultrasonic power and ultrasonic time were respectively below 50℃, 600 W and 60 min, the peroxide value and acid value of safflower seed oil were not influenced by ultrasound treatment, while the peroxide value and acid value increased with ultrasonic time prolonging when ultrasonic power was more than 600 W; when ultrasonic temperature, ultrasonic power and ultrasonic time were respectively below 50℃, 900 W and 60 min, the fatty acid composition of safflower seed oil had no change, while the fatty acid content and saponification value changed slightly.
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