摘要
研究了微波平均辐射时间对植物油中硫代巴比妥酸（ＴＢＡ）值和维生素 Ｅ含量的变化情况。结果表明，当微波参数变化时，植物油的上述指标也随之而变，且其受影响程度与植物油的不饱和度有关。
Effects of microwave irradiating time on the thiobarbituric acid value and vitamin E content in vegetable oils were investigated. It indicted that all of the quality indexes aforementioned were changed with the microwave parameters,and the influence of microwave was directly relevant with the unsaturation dagree of fatty acids in the vegetable oils.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第8期10-13,共4页
Food Science
基金
国家自然科学基金!(项目批准号:29876013)
关键词
微波辐射
植物油
硫代巴比妥酸
维生素E
品质
Microwave irradiation Vegetable oils Thiobarbituric acid value Vitamin E
