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| 摘要: |
| 就菜籽油及菜籽色拉油在微波下的质量变化进行了研究，结果表明：菜籽油及菜籽色拉油的羰基值，过氧化值，丙二醛，酸值随微波加热时间延长而升高，质量明显下降。除了菜籽色拉油过氧化值与微波加热时间具有显著相关性，以及菜籽油的过氧化值与微波加热时间均具有极显著相关性以外，菜籽油及菜籽色拉油的酸值，丙二醛，羰基值与微波加热时间也具有极显著相关性。 |
| 关键词: 菜籽油 菜籽色拉油 微波加热 质量 食用油脂 羰基值 过氧化值 丙二醛 |
| DOI： |
| 分类号:TS225.14 |
| 基金项目:重庆市教委资助项目 |
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| Changes of the quality of rape seed oil and rape salad oil by microwave |
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FENG You-sheng SHAN Zhen - xiu
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| Abstract: |
| This study reported the changes of the quality on the rape seed oil and rape salad oil by microwave heating. The results showed that the acidic value (AV), peroxide value (POV), carbonyl value ( CV) and malondialdehyde (MDA) on the rape seed oil and rape |
| Key words: rape seed oil,rape salad oil,microwave,quality. |
