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Effects of ultrasound treatment on physicochemical properties and fatty acid composition of safflower seed oil
  
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KeyWord:safflower seed oil  ultrasound  peroxide value  acid value  saponification value  fatty acid
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Author NameAffiliation
FENG Qiqin  
HU Aijun  
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Abstract:
      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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