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頁籤選單縮合
題名 | 大蒜精油在不同油脂中之安定性 |
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作者姓名(中文) | 沈立言; 吳志忠; 蔡順仁; | 書刊名 | 中華民國營養學會雜誌 |
卷期 | 20:4 1995.10[民84.10] |
頁次 | 頁381-392 |
分類號 | 466.17 |
關鍵詞 | 大蒜精油; 油脂; 安定性; Garlic essential oil; Oils; Stability; |
語文 | 中文(Chinese) |
中文摘要 | 將大蒜精油分別與各種不同油脂(包括:大豆油、苦茶油、加工動物油、花生油、葵花油、橄欖油、亞麻仁油及豬油)混合後,置於80C之烘箱中,於不同時間取出,採用氰甲烷萃取混合物中之大蒜精油成分,以氣相色層分析儀分析之。由大蒜精油在不同油脂中之安定性結果,發現動物性來源之加工動物油及豬油中之大蒜精油成分安定性較佳(精油損失率分別為20.54及26.06);至於在植物性來源方面,則以苦茶油中之大蒜精油成分安定性較佳(精油損失率為25.90),而以亞麻仁油中之大蒜精油成分損失率為56.41最差。配合各類油脂之脂肪酸組成之分析結果可知,油脂之脂肪酸組成影響大蒜精油之安定性甚鉅。 |
英文摘要 | Samples of garlic essential oil, mixed with different kinds of oils includingsoybean oil, teaseed oil, processed animal oil, peanut oil, sunflower oil, olive oil,linseed oil and lard) respectively, were put into 80 °C oven. At various timeintervals, garlic oil was extracted with acetonitrile from the samples and analyzedby gas chromatography (GC). In terms of the stabilities of garlic oil in the different kinds of oils, animalsources including the processed animal oil and the lard were better, where thepercentages loss of garlic oil in the processed animal oil and the lard were 20.54 and 26.06, respectively. Among the oils from vegetable sources, the teaseed oilwas the most stable for the garlic oil (the percentage loss of garlic oil was 25.90), while the linseed oil was the worst one, where the percentage loss of garlicoil was 56.41. Thus, this study shows that fatty acid composition greatlyaffected the stability of garlic oil. |
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