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題 名 | 以大豆油作為萃取劑製備蒜味風味油及其氧化安定性之評估=Preparation of Garlic-Flavoured Oil and Its Oxidative Stability Evaluation by Using Soybean Oil as Extractant |
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作 者 | 周滙翔; 蔡耿任; 徐錫樑; | 書刊名 | 臺灣農業化學與食品科學 |
卷 期 | 54:6 2016.12[民105.12] |
頁 次 | 頁296-303 |
分類號 | 435.222 |
關鍵詞 | 大蒜; 二丙烯基二硫化物; 大豆油; 氧化安定性; Garlic; Dially disulfide; Soybean oil; Oxidation stability; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗以大豆油作為萃取劑來萃取經冷凍乾燥、熱風乾燥及生鮮大蒜三種不同大蒜樣品,以製取不同組別大蒜風味油。並分析三種大蒜風味油中之二丙烯基二硫化物(dially disulfide, DAD)含量及進行加速儲存試驗。由化學分析法(酸價、過氧化價、茴香胺價、總氧化價、脂肪酸組成)及物理分析法(折射率、介電常數及色澤)來評估其氧化安定性。未乾燥過的生鮮組大蒜風味油DAD含量最高為(401 μg/g);熱風乾燥組風味油為最低(62 μg/g)。不同組別風味油經65℃加速儲存24天後,三組大蒜風味油的酸價、過氧化價、茴香胺價及總氧化價均較大豆油低,而不飽和脂肪酸含量及C_(18 : 2)/C_(16 : 0)比值(4.30)以生鮮組大蒜風味油為最高。熱風乾燥組大蒜風味油有最高的折射率(1.475);大豆油有最高的介電常數(4.62);三組大蒜風味油其色澤均較大豆油高。生鮮及冷凍乾燥組大蒜風味油DAD含量經65℃加速儲存24天後仍有100及76 μg/g,熱風乾燥組風味油其含量已降至0 μg/g。綜合上述結果,以大豆油作為環保溶劑且沒有溶劑殘留之疑慮。三種大蒜風味油於加速儲存試驗均有良好的熱安定性,其中以生鮮組大蒜風味油具有最佳的氧化安定性。 |
英文摘要 | In this study, soybean oil was used as extractant. Three different garlic samples (including freeze-drying, hot-air drying and raw garlics) were extracted with soybean oil to prepare different garlic-flavoured oils. The dially disulfide (DAD) content of three different garlic-flavoured oils was analyzed. The accelerated storage test of different garlic-flavoured oils was also investigated. The oxidation stability of the garlic-flavoured oils was determined by chemical analysis (including acid value, peroxide value, anisidine value, total oxidation value and fatty acid compositions) and physical analysis (including refractive index, dielectric constant and color value). The DAD content of raw garlic-flavoured oil (RGFO) was the highest (401 μg/g) while in hotair drying garlic-flavoured oil (HAGFO) was the lowest (62 μg/g). After the storage at 65°C for 24 days, the acid value, peroxide value, anisidine value and total oxidation value of different garlic-flavoured oils were lower than that of soybean oil. Moreover, the unsaturated fatty acid content and ratio of C_(18 : 2)/ C_(16 : 0) were the highest in RGFO. The highest refractive index (1.475) was determined in HAGFO while the highest dielectric constant (4.62) was obtained in soybean oil. Likewise, all garlic- flavoured oils had higher color value than that of soybean oil. After storage at 65°C for 24 days, the DAD content of raw and freeze-drying garlic flavoured oils could still remain 100 and 76 μg/g, respectively, while the DAD content of HAGFO was no detected. This work suggested that soybean oil could be used as environment friendly solvent without the problem of residual solvent. The results showed that three different garlic-flavoured oils had good thermal stability in accelerated storage test. Especially, RGFO had the highest oxidation stability among samples. |
本系統中英文摘要資訊取自各篇刊載內容。