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題名 | 花生油中磷脂對其理化性質影響的探討 |
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作者姓名(中文) | 吳思敬; | 書刊名 | 嘉義農專學報 |
卷期 | 27 1991.10[民80.10] |
頁次 | 頁93-102 |
分類號 | 466.175 |
關鍵詞 | 花生油; 理化性質; 磷脂; |
語文 | 中文(Chinese) |
中文摘要 | 將擠壓式花生油經過加水脫膠處理,從所得膠狀物中分離出磷脂,進而 鑑定花生磷脂中以Phosphatidyl choline含量最多達58.20,Phosphatidyl inositide次之 為20.74,另外還含有Phosphatidyl serine9.12,Phosphatidyl ethanolamine8.80,及極微量 的Phosphatidic acids。 在加工或烹調時擠壓花生油遇熱容易發煙冒泡,如在油炸時隨著油炸溫度的提 高,或當油炸物水份含量愈高時其起泡性也隨之增大。 將擠壓花生油經過不同程度的加水脫膠處理後,脫膠花生油會因脫膠程度不同而 含不同量的磷脂。且花生油中磷脂合量愈高則起泡性愈大,發煙點愈低。證明了 磷脂在花生油的發煙、起泡性質上扮演重要角色。在理化性質的測定方面,酸價、 過氧化價及顏色也隨著脫膠程度的加大而降低,至於碘價及折射率並無明顯變 化。 此外,隨著脫膠程度的提高,磷脂含量的減少,花生油的氧化安定性也隨之從未 脫膠的A.O.M 40.6小時逐漸降為30.9小時,26.6小時及18.8小時。做官能評定時也 發現隨著脫膠程度的提高,花生油的風味也逐漸降低。此係可能在減少磷脂含量 的脫膠操作過程中,焙炒花生時褐變產生的抗氧化物質及香味物質一併除去之故 但此一缺點,可藉著控制適當的脫膠程度而加以改善。 |
英文摘要 | Peanut oils obtained by an extrusion procedure were under differentdegumming treatments. Phospholipids were separated from the gum and thenidentify by a HPLC analysis, The results showed that the phosphatidyl cholinehas the highest content of phospholipid (58.20 ), then phosphatidyl inositidewhich was 20.74 and the others were phosphatidyl serine 9.12 , phosphatidyl ethanoamine 8.80 , and trace of phosphatidic acids. Peanut oil was smoking and foaming easily when it was heated duringcooking. The foaming height of the peanut oil would be increased by increasing the the frying temperature or by increasing water content of the fried material. After a treatment of different degumming procedures. The phospholipidcontent of peanut oil was decreased propotional to the increase of degummingdegrees. And during the frying experiment, peanut oil with a higher content ofphospho.lipid have a higher foaming height and a lower smoking point. Thisshowed that the phospholipid play an important role on the smoking andfoaming properties of peanut oil. On the physical and chemical properties of peanut oil. It also showed thatthe acid value, peroxide value and color would be decreased by the increasingdegumming degrees. But there was no significant difference for the Iodine value and refractive index. With regard to the oxidative stability of peanut oil. The A.O.M. hours ofraw peanut oil was 40.6 then was decreasing to 30.9, 26.6, 18.8 when thedegumming processing was undertaking. Organoleptic evaluation showed that the flavor of peanut oil would besomewhat of a lossing by the increasing degumming degrees. But this defect could be improved by a suitable control of degree ofdegumming processing. |
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