頁籤選單縮合
| 題 名 | Effect of Microwave-heating on Retention and Composition of Basil Oil=微波加熱對於羅勒精油保留量與成分組成之影響 |
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| 作 者 | 林淑媛; 沈立言; 蔡順仁; | 書刊名 | 食品科學 |
| 卷 期 | 21:1 1994.02[民83.02] |
| 頁 次 | 頁75-82 |
| 分類號 | 463 |
| 關鍵詞 | 羅勒; 精油; 微波爐; 香味; 香料; Basil; Essential oil; Microwave; Flavor; Flavoring; |
| 語 文 | 英文(English) |
| 中文摘要 | 本研究在於探討羅勒精油於微波爐中和一起加熱或在水蒸氣下加熱時之變化情形。羅勒精油於微波爐中和水一起加熱時,無論是在精油的量,成分百分組成與香味強度均與原油組有顯著性差異:羅勒精油於微波爐中和水一起加熱1.5及3分鐘後之量分別為2.178與0.046mg,遠低於原油組之131.462mg;精油之主成分methylchavicol有原油組中之百分組成原為87%,而經於微波爐中和水一起加熱後改變為55%左右。然而當羅勒精油於微波爐中在水蒸氣下加熱時,與原油組比較,經5分鐘加熱後精油保留量減少為85.46%,而經10分鐘加熱後則減少為76.82%。在精油成分百分組成方面均僅有少許變化,且有香味強度上樣品間並無顯著性差異。 |
| 英文摘要 | Changes of the basil oil boiled with water or steamed at an atmosphere of steam in a microwave oven were studied. Significant changes in the amount, the percentage composition, and flavor intensity of the oil boiled with water compared to those of the original oil were observed: Total amounts of the oil boiled with water in a microwave oven at full power for 1.5 and 3 min remained 2.178 and 0.046mg only respectively, much less than that of the original oil (131.462mg); methylchavicol, a major constituent of the oil, was about 87% in the original oil, while that of boiled with water changed into around 55%. However, while the oil was steamed at an atmosphere of steam in a microwave oven, the oil retention decreased into 85.46% after 5 min of heating, and 76.82% after 10 min of heating. And small changes of percentage composition of the oil were observed. Moreover, no significant differences in flavor intensity among the samples were found. |
本系統中英文摘要資訊取自各篇刊載內容。