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当前位置: 首页 > 文章 > 水酶法和溶剂法提取核桃油理化性质比较 食品科学 2007,28 (12) 143-145
Position: Home > Articles > Physico-chemical Properties of Walnut Oil Extracted with Solvent and Aqueous Enzymatic Methods FOOD SCIENCE 2007,28 (12) 143-145

水酶法和溶剂法提取核桃油理化性质比较

作  者：
易建华;朱振宝
单  位：
陕西科技大学生命科学与工程学院
关键词：
核桃油;水酶法;溶剂法;理化性质
摘  要：
本实验进行了水酶法和溶剂法提取核桃油的理化性质比较研究。结果表明:不同提取方法(水酶法、溶剂法)对核桃油的理化特性有一定的影响。水酶法提取的核桃油透明度高,色值低,且风味好;水酶法提取所得核桃油的酸值、未皂化值及磷脂含量均低于溶剂法,有利于油脂的后续精炼;水酶法与溶剂法对核桃油的脂肪酸组成影响不显著;水酶法提取核桃油的氧化稳定性低于溶剂法。
译  名：
Physico-chemical Properties of Walnut Oil Extracted with Solvent and Aqueous Enzymatic Methods
作  者：
YI Jian-hua,ZHU Zhen-bao (College of Life Science and Engineering, Shaanxi University of Science and Technology, Xianyang 712081, China)
关键词：
walnut oil;aqueous enzymatic method;solvent extraction method;physico-chemical properties
摘  要：
The physical-chemical properties of walnut oil extracted with solvent and aqueous enzymatic methods were determined and compared in this paper. It showed that the extraction methods affected walnut oil properties to some degree. Compared with the solvent method, the aqueous enzymatic method yields walnut oil with the following quality attributes: higher transparency, lighter color, better taste, lower free fatty acid value, lower unsaponifiable matter contents and fewer phosphatides, but poorer oxidative stability. At the same time, results showed that there is no significant difference in fatty acid compositions of either the solvent or the enzyme extracted walnut oil.

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