油茶
萃取(化学)
化学
食用油
溶剂萃取
微波食品加热
色谱法
制浆造纸工业
植物
食品科学
生物
生物化学
工程类
物理
量子力学
作者
Weiguo Zhang,Jin Gui-min
标识
DOI:10.1111/j.1365-2621.2011.02779.x
摘要
In this study, Camellia oleifera oil was extracted after microwave puffing of C. oleifera seed samples by solvent, which gave a relatively high recovery of oil. To understand the extraction mechanism, the microstructures of oilseed samples were analysed with scanning electron microscopy. The HLPC, GC/MS and physicochemical characteristics of oil analysis showed that the microwave puffing pretreatment improved the amount of tocopherols in C. oleifera oil and gave a good quality of C. oleifera oil. It was concluded that the microwave puffing pretreatment of C. oleifera seed samples prior to oil extraction was a valuable alternative to the traditional pretreatments in oil industry.
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