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Study on physicochemical property and oxidation stability of betel nut oil
Pages: 153-155
Year: Issue:  5
Journal: Food and Machinery

Abstract: 为探讨槟榔果仁油理化性质和存贮稳定性,依据中国食用油标准探讨其理化指标,并通过测定过氧化值变化探讨光照、温度、氧气和抗氧化剂对其稳定性的影响.结果表明,槟榔果仁油提纯前后理化性质有所变化,提纯后槟榔果仁油碘值、水分含量等符合中国国标要求;利用超临界CO2提取的槟榔油提纯后折光指数为1.468 0,碘价为198 gI2/100 g,皂化价为194.3 mgKOH/g,酸价为0.89 mgKOH/g,...
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