charase52se.com
se52se.com 时间:2021-04-09 阅读:()
[Typetext][Typetext][Typetext]2014TradeScienceInc.
ISSN:0974-7435Volume10Issue20BioTechnologyAnIndianJournalFULLPAPERBTAIJ,10(20),2014[11953-11957]TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesShaoHong1,a,LiYunjiao2,b,MaYong31,2InstituteofEnvironmentandSafetyEngineering,ShenyangUniversityofChemicalTechnology,LiaoningShenyang,(CHINA)3CollegeofChemistry,ChemicalEngineeringandFoodSafety,BohaiUniversity,Jinzhou,(CHINA)email:ahj8983@163.
com,bliyunjiaoyt@163.
comABSTRACTVacuum,fillingnitrogen,addanti-oxidantswerethreewaystodealwithhazelnutoil,throughhightemperatureforcedoxidationtoshortenhazelnutoilexperimentalobservationperiod,thefiveindicatorswhichwerecolor,odor,peroxidevalue,acidvalue,carbonylvaluedeterminedhazelnutoilquality,whattestedmethodsofhazelnutoilstorage.
Theexperimentalresultsshowthat,throughtheforcedoxidationatatemperatureof60℃after20days,theblank,vacuum,fillingnitrogen,fillingnitrogen+0.
01%TBHQ、0.
02%TBHQwerefivewaystodealwithhazelnutoilsamples,whichcolorweredeepened,whichsmellwereaddedthe0.
02%TBHQunchanged,theotherallhadrancidityodor;Withtheextensionofforcedoxidationtime,blank,vacuum,nitrogenhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueweresignificantlyincreased,fillingnitrogen+0.
01%TBHQ,0.
02%TBHQtreatmentofhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueincreasedslowly,peroxidevalueincreasedamplitudeofthesmallest;adding0.
02%TBHQcouldbeeffectivetoextendtheshelflifeofhazelnutoil,andkeepthesensoryquality.
KEYWORDSHazelnutoil;Forcedoxidation;Vacuum;Nitrogen;Antioxidants.
11954TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesBTAIJ,10(20)2014INTRODUCTIONHazelnutoilcontainshighlevelsofmonunsaturatedandpolyunsaturatedfattyacids[1-3],theyarepreciousandmainfeatures.
MonounsaturatedfattyacidshelplowerLowDensityLipoproteinandcholesterolinblood,thusHazelnutoilhasagoodeffecttopreventingcardiovasculardisease;polyunsaturatedfattyacidsarebeneficialtoimprovememory,judgment,andopticnerve[4].
Becauseofhazelnutoilunsaturatedfattyacidcontentisgreaterthanninetypercent[5],easilyoxidizedorpolymerizedforcontactingwithairinlongtime,theycanresultinbeingdeepertheoilcolorandshorteningshelflife.
Ifwecouldmakethehazelnutoiltoextendtheshelflifeandthecolortobenearcolorless,hazelnutoilcanbelong-termstorageandwidelybeenused.
Currently,theresearchrelatedmainlyincludehazelnutoilextractionArts[5-7],hazelnutoilphysicochemicalpropertiesandfattyacidanalysis[8],bleachinghazelnutoil[9],hazelnutoilproductionbyproduct-hazelnutproteinchara-cteristicsanduse[10-12].
Inthispaper,wetestresultofhazelnutoilstoragewhichisfromThreeaspectsofvacuum,fillingnitrogenandaddingantioxidants,inordertofindwaystomaintainthequalityofhazelnutoil.
MATERIALSandEQUIPMENTThehazelnut(TielingXifengCounty)PX-150Btypebiochemicalincubator,ShanghaiBoxunIndustrialCompanyLimitedmedicalequipmentfactory;722Nvisiblespectrophotom-eter,ShanghaiPrecisionScientificInstrumentCo.
,Ltd.
;NMI20-Analyst,ShanghaiElectronicTechnologyCo.
,Ltd;WSC-Stypecolorimeter,ShanghaiPrecisionScientificInstrumentCo.
,Ltd.
EXPERIMENTALMETHODSProcessfromhazelnutoilcoldpressedmethodHazelnut→shelling→coldpressing→centrifugation→hazelnutoilDeterminationofhazelnutoilcolorandodorColorThesamplewasplacedinatesttube,reservoirheight≥10mm,innaturallight,placedinfrontofawhitebackgroundobservations,describedinthefollowingwords:colorless,lighttan,brown,tan.
Thecolorimeterwaspreheatedin30minbyelectricity,throughaself-testandzero,whitecalibration,theinstrumentsetedprogramofthemeasurementsubstancechroma,andthenplacedinthesampleprobeheadside,measuredchromaticity[13].
OdorThesamplewasplacedinasmallbeaker,reservoirheight≥10mm;at50℃waterbath,stirringandsniffing,describedinthefollowingwords:tasteless,fragrance,scorched,rancidity.
DeterminationofperoxidevalueUsingtheGB/T5538-2005method.
DeterminationoftheacidvalueUsingtheGB/T5530-2005method.
DeterminationofcarbonylvalueUsingtheGB/T5009.
37-2003method.
Schallovenmethodacceleratestheoxidationofhazelnutoil[14-15]Thehazelnutoilwasforcedoxidationinincubatorof60℃,physicochemicalindexdeterminationofhazelnutoilevery4days,20daysafterthesensoryevaluationofhazelnutoil.
StorageofhazelnutoilwayNormalstorage(blank)Weighing100ghazelnutoilinto500mLreagentbottlewithstopper.
Adding0.
02%antioxidantInreferencetotherelevantprovisionsofGB2760,weused0.
02%TBHQasanantioxidant.
Addingmethod:accurateweighing0.
10gTBHQaddedto10.
00ghazelnutoil,mixedwellspare(femaleoil).
Then,accurateweighing2.
00gfemaleoiladdedto98ghazelnutsoil.
BTAIJ,10(20)2014ShaoHongetal.
11955PumpingVacuumWeighing100ghazelnutoilinto500mLreagentbottlewithstopper,vacuuminguntilnobubbles.
FillingnitrogenWeighing100ghazelnutoilinto500mLreagentbottlewithstopper,vacuuminguntilnobubbles,suckthebottlefilledwithnitrogen.
Fillingnitrogen+0.
01%antioxidantsReferring2.
8,2.
10.
RESULTSandDISCUSSIONColorandodorTABLE1:forcedoxidationhazelnutoilsensoryevaluationForcedoxidation20daysofhazelnutoilNotforcedoxidationofhazelnutoilColorOdorColorOdorBlankDarkbrownRancidityodorShallowbrownyellowtransparentHazelfragrance0.
02%TBHQPalebrownHazelfragrancePumpingVacuumDeepbrownRancidityodorFillingnitrogenDarkbrownRancidityodorFillingnitrogen+0.
01%TBHQDarkbrownAslightrancidityodorFigure1:hazelnutoilcolorchangeforcedoxidationInFigure1,No.
1isblank,No.
2isvacuum,No.
3isfillingnitrogen,No.
4isfillingnitrogen+0.
01%TBHQ,No.
5is0.
02%TBHQ,No.
6isnotforcedoxidationofhazelnutoil.
Figure1showsthat,throughtheforcedoxidationatatemperatureof60℃after20days,colorofhazelnutoildeepened,colorofvacuumhazelnutoilwasdeeper;theadding0.
02%TBHQofhazelnutoilsmellunchanged,theothergroupshazelnutoilwererancidityodor,hazelnutoilwhichfilledwithnitrogen+0.
01%TBHQofrancidityodorwassmaller.
PeroxidevalueFigure2showsthat,after4daysofforcedoxidation,peroxidevalueoftheblank,vacuum,fillingnitrogensamplesincreasedquickly,peroxidevalueaddedantioxidantssampleschangescopeisverysmall;after8daysofforcedoxidation,peroxidevalueoftheblanksamplehadexceedednationalstandardmaximumvalue(sunfloweroil,7.
5mmol/kg)[16];after20daysofforcedoxidation,peroxidevalueoftheblank,vacuum,fillingnitrogensampleshadexceedednationalstandardmaximumvalue,butperoxidevalueoftheadded0.
02%TBHQandfillingnitrogen+0.
01%TBHQsampleswerestilllowerthannationalstandardmaximumvalue.
Therefore,theadditionof0.
02%TBHQorfillingnitrogen+0.
01%TBHQtohazelnutoil,hastheverygoodantioxidanteffect,canprolongtheshelflifeofhazelnutoil.
11956TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesBTAIJ,10(20)2014Figure2:peroxidevaluerelationshipwiththeoxidationtimeAcidvalueFigure3:RelationbetweentheacidvalueandtheoxidationtimeFigure2showsthat,withtheextendingofforcedoxidationtime,theacidvalueofthesampleswereincreased;after20daysofforcedoxidation,acidvalueoftheblank,vacuum,fillingnitrogensampleshadmorethannationalstandardmaximumvalue(sunfloweroil,4.
0mg/g)[16];on8thdayofforcedoxidation,theacidvalueoffillingnitrogen+0.
01%TBHQsamplewashigherthanthatoftheadditionof0.
02%TBHQsamples,thelaterincreasesweresmaller,to20daysofforcedoxidation,theacidvaluewaslessthanthatoftheadding0.
02%TBHQsample,Theseinstructwhichinhibitslipasedecompositionofhazelnutoilandoxidationreactionsofdissolvedoxygen.
CarbonylvalueFigure4:RelationofcarbonylvalueandoxidationtimeFigure4showsthat,after8daysofforcedoxidation,carbonylvalueofsamplesbegantorisesignificantly,indicatesthattheantioxidantscaneffectivelyreducethecarbonylvalueofhazelnutoil,andwhichisrelatedtotheamountofadding;BTAIJ,10(20)2014ShaoHongetal.
11957after20daysofforcedoxidation,thecarbonylvalueupwardtrendoftheblank,vacuum,fillingnitrogensamplesdisappeared,butthecarbonylvalueoftheblanksamplestillincreased.
.
CONCLUSION1)Throughtheforcedoxidationatatemperatureof60℃after20days,theblank,vacuum,fillingnitrogen,fillingnitrogen+0.
01%TBHQ、0.
02%TBHQwerefivewaystodealwithhazelnutoilsamples,whichcolorweredeepened,whichsmellwereaddedthe0.
02%TBHQunchanged,theotherallhadrancidityodor.
2)Withtheextensionofforcedoxidationtime,blank,vacuum,nitrogenhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueweresignificantlyincreased,fillingnitrogen+0.
01%TBHQ,0.
02%TBHQtreatmentofhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueincreasedslowly,peroxidevalueincreasedamplitudeofthesmallest;3)Adding0.
02%TBHQcouldbeeffectivetoextendtheshelflifeofhazelnutoil,andkeepthesensoryquality.
REFERENCE[1]XuDongyan;Thedevelopmentandutilizationofhazelnutresourcesanalysis[J],JournalofShenyangAgriculturalUinversityofLiaoningarea(SOCIALSCIENCEEDITION),7(1),45-46(2005).
[2]HouZhixia;theformerpeony,LiuXuemei;Studyoneconomicforest,[J],researchsurveyofhazelnutproductioninChina,26(2):123-126(2008).
[3]Lining,SuShuchai,JingMiao;Studyonthegeneralsituationof[J],Shandongforestryscienceandtechnology,hazelnutathomeandabroad,1,96-98(2011).
[4]XuDongyan;Thedevelopmentandutilizationofhazelnutresourcesanalysis[J],JournalofShenyangAgriculturalUinversityofLiaoningarea(SOCIALSCIENCEEDITION),7(1),45-46(2005).
[5]LiuJingsheng,ZhengHongyan,YuanYuan,etal.
;[J],FoodScienceResearchofsupercriticalCO2extractionofhazelnutoil,24(8),96-98(2003).
[6]ZhaoDaqing,ZhangBin,XuHui;Studyof[J],Proteasesolutionofgrainandfoodindustrytechnologyofextractingoilhazelnutemulsionseparation,13(5),3-5(2006).
[7]ZhangBin.
Hazelnutoilandhazelnutproteinbeveragetechnologypointsof[J],Foodandbeverageindustry,12(2),25-26(2006).
[8]WangMingqing;Hazelnutoilphysicochemicalpropertiesandfattyacidcompositionanalysisof[J],Chinaoil,28(8),69-70(2003).
[9]CuiGuoting;Studyondecolorizationofresearchanddevelopmentof[J],Foodhazelnutoil,27(9),72-74(2006).
[10]MaYong,ZhouPei;Hazelnutpowdermaincompositionandfunctionalpropertiesof[J],Foodandfermentationindustry,34(11),72-75(2008).
[11]MehmetNuriNas,PaulE.
Read;Ahypothesisforthedevelopmentofadefinedtissueculturemediumofhigherplantsandmicropropagationofhazelnuts[J],ScientiaHorticulturae,101,189-200(2004).
[12]M.
N.
Nas;Inclusionofpolyaminesinthemediumimprovesshootelongationinhazelnut(CorylusavellanaL.
)micropropagation[J],TurkishJournalofAgricultureandForestry,28(3),189-194(2004).
[13]ZhangXue,KongBaohua,XiongYouling.
Productionofcuredmeatcolorinnitrite-freeHarbinredsausagebyLactobacillusfermentumfermentation[J].
MeatScience,77(4),593-598(2007).
[14]LiuLiping,YangHuaina;Hazelnutoilstorageperiodprediction[J],Oilengineering,5,5-7(2010).
[15]WangHongxin.
Naturalfoodantioxidantsdoctoralresearch[D],[PhDthesis]Wuxi:WuxiUniversityoflightindustry,(1991).
[16]GB10464-2003.
ISSN:0974-7435Volume10Issue20BioTechnologyAnIndianJournalFULLPAPERBTAIJ,10(20),2014[11953-11957]TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesShaoHong1,a,LiYunjiao2,b,MaYong31,2InstituteofEnvironmentandSafetyEngineering,ShenyangUniversityofChemicalTechnology,LiaoningShenyang,(CHINA)3CollegeofChemistry,ChemicalEngineeringandFoodSafety,BohaiUniversity,Jinzhou,(CHINA)email:ahj8983@163.
com,bliyunjiaoyt@163.
comABSTRACTVacuum,fillingnitrogen,addanti-oxidantswerethreewaystodealwithhazelnutoil,throughhightemperatureforcedoxidationtoshortenhazelnutoilexperimentalobservationperiod,thefiveindicatorswhichwerecolor,odor,peroxidevalue,acidvalue,carbonylvaluedeterminedhazelnutoilquality,whattestedmethodsofhazelnutoilstorage.
Theexperimentalresultsshowthat,throughtheforcedoxidationatatemperatureof60℃after20days,theblank,vacuum,fillingnitrogen,fillingnitrogen+0.
01%TBHQ、0.
02%TBHQwerefivewaystodealwithhazelnutoilsamples,whichcolorweredeepened,whichsmellwereaddedthe0.
02%TBHQunchanged,theotherallhadrancidityodor;Withtheextensionofforcedoxidationtime,blank,vacuum,nitrogenhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueweresignificantlyincreased,fillingnitrogen+0.
01%TBHQ,0.
02%TBHQtreatmentofhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueincreasedslowly,peroxidevalueincreasedamplitudeofthesmallest;adding0.
02%TBHQcouldbeeffectivetoextendtheshelflifeofhazelnutoil,andkeepthesensoryquality.
KEYWORDSHazelnutoil;Forcedoxidation;Vacuum;Nitrogen;Antioxidants.
11954TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesBTAIJ,10(20)2014INTRODUCTIONHazelnutoilcontainshighlevelsofmonunsaturatedandpolyunsaturatedfattyacids[1-3],theyarepreciousandmainfeatures.
MonounsaturatedfattyacidshelplowerLowDensityLipoproteinandcholesterolinblood,thusHazelnutoilhasagoodeffecttopreventingcardiovasculardisease;polyunsaturatedfattyacidsarebeneficialtoimprovememory,judgment,andopticnerve[4].
Becauseofhazelnutoilunsaturatedfattyacidcontentisgreaterthanninetypercent[5],easilyoxidizedorpolymerizedforcontactingwithairinlongtime,theycanresultinbeingdeepertheoilcolorandshorteningshelflife.
Ifwecouldmakethehazelnutoiltoextendtheshelflifeandthecolortobenearcolorless,hazelnutoilcanbelong-termstorageandwidelybeenused.
Currently,theresearchrelatedmainlyincludehazelnutoilextractionArts[5-7],hazelnutoilphysicochemicalpropertiesandfattyacidanalysis[8],bleachinghazelnutoil[9],hazelnutoilproductionbyproduct-hazelnutproteinchara-cteristicsanduse[10-12].
Inthispaper,wetestresultofhazelnutoilstoragewhichisfromThreeaspectsofvacuum,fillingnitrogenandaddingantioxidants,inordertofindwaystomaintainthequalityofhazelnutoil.
MATERIALSandEQUIPMENTThehazelnut(TielingXifengCounty)PX-150Btypebiochemicalincubator,ShanghaiBoxunIndustrialCompanyLimitedmedicalequipmentfactory;722Nvisiblespectrophotom-eter,ShanghaiPrecisionScientificInstrumentCo.
,Ltd.
;NMI20-Analyst,ShanghaiElectronicTechnologyCo.
,Ltd;WSC-Stypecolorimeter,ShanghaiPrecisionScientificInstrumentCo.
,Ltd.
EXPERIMENTALMETHODSProcessfromhazelnutoilcoldpressedmethodHazelnut→shelling→coldpressing→centrifugation→hazelnutoilDeterminationofhazelnutoilcolorandodorColorThesamplewasplacedinatesttube,reservoirheight≥10mm,innaturallight,placedinfrontofawhitebackgroundobservations,describedinthefollowingwords:colorless,lighttan,brown,tan.
Thecolorimeterwaspreheatedin30minbyelectricity,throughaself-testandzero,whitecalibration,theinstrumentsetedprogramofthemeasurementsubstancechroma,andthenplacedinthesampleprobeheadside,measuredchromaticity[13].
OdorThesamplewasplacedinasmallbeaker,reservoirheight≥10mm;at50℃waterbath,stirringandsniffing,describedinthefollowingwords:tasteless,fragrance,scorched,rancidity.
DeterminationofperoxidevalueUsingtheGB/T5538-2005method.
DeterminationoftheacidvalueUsingtheGB/T5530-2005method.
DeterminationofcarbonylvalueUsingtheGB/T5009.
37-2003method.
Schallovenmethodacceleratestheoxidationofhazelnutoil[14-15]Thehazelnutoilwasforcedoxidationinincubatorof60℃,physicochemicalindexdeterminationofhazelnutoilevery4days,20daysafterthesensoryevaluationofhazelnutoil.
StorageofhazelnutoilwayNormalstorage(blank)Weighing100ghazelnutoilinto500mLreagentbottlewithstopper.
Adding0.
02%antioxidantInreferencetotherelevantprovisionsofGB2760,weused0.
02%TBHQasanantioxidant.
Addingmethod:accurateweighing0.
10gTBHQaddedto10.
00ghazelnutoil,mixedwellspare(femaleoil).
Then,accurateweighing2.
00gfemaleoiladdedto98ghazelnutsoil.
BTAIJ,10(20)2014ShaoHongetal.
11955PumpingVacuumWeighing100ghazelnutoilinto500mLreagentbottlewithstopper,vacuuminguntilnobubbles.
FillingnitrogenWeighing100ghazelnutoilinto500mLreagentbottlewithstopper,vacuuminguntilnobubbles,suckthebottlefilledwithnitrogen.
Fillingnitrogen+0.
01%antioxidantsReferring2.
8,2.
10.
RESULTSandDISCUSSIONColorandodorTABLE1:forcedoxidationhazelnutoilsensoryevaluationForcedoxidation20daysofhazelnutoilNotforcedoxidationofhazelnutoilColorOdorColorOdorBlankDarkbrownRancidityodorShallowbrownyellowtransparentHazelfragrance0.
02%TBHQPalebrownHazelfragrancePumpingVacuumDeepbrownRancidityodorFillingnitrogenDarkbrownRancidityodorFillingnitrogen+0.
01%TBHQDarkbrownAslightrancidityodorFigure1:hazelnutoilcolorchangeforcedoxidationInFigure1,No.
1isblank,No.
2isvacuum,No.
3isfillingnitrogen,No.
4isfillingnitrogen+0.
01%TBHQ,No.
5is0.
02%TBHQ,No.
6isnotforcedoxidationofhazelnutoil.
Figure1showsthat,throughtheforcedoxidationatatemperatureof60℃after20days,colorofhazelnutoildeepened,colorofvacuumhazelnutoilwasdeeper;theadding0.
02%TBHQofhazelnutoilsmellunchanged,theothergroupshazelnutoilwererancidityodor,hazelnutoilwhichfilledwithnitrogen+0.
01%TBHQofrancidityodorwassmaller.
PeroxidevalueFigure2showsthat,after4daysofforcedoxidation,peroxidevalueoftheblank,vacuum,fillingnitrogensamplesincreasedquickly,peroxidevalueaddedantioxidantssampleschangescopeisverysmall;after8daysofforcedoxidation,peroxidevalueoftheblanksamplehadexceedednationalstandardmaximumvalue(sunfloweroil,7.
5mmol/kg)[16];after20daysofforcedoxidation,peroxidevalueoftheblank,vacuum,fillingnitrogensampleshadexceedednationalstandardmaximumvalue,butperoxidevalueoftheadded0.
02%TBHQandfillingnitrogen+0.
01%TBHQsampleswerestilllowerthannationalstandardmaximumvalue.
Therefore,theadditionof0.
02%TBHQorfillingnitrogen+0.
01%TBHQtohazelnutoil,hastheverygoodantioxidanteffect,canprolongtheshelflifeofhazelnutoil.
11956TheeffectofdifferentstoragemethodsonhazelnutoilpropertiesBTAIJ,10(20)2014Figure2:peroxidevaluerelationshipwiththeoxidationtimeAcidvalueFigure3:RelationbetweentheacidvalueandtheoxidationtimeFigure2showsthat,withtheextendingofforcedoxidationtime,theacidvalueofthesampleswereincreased;after20daysofforcedoxidation,acidvalueoftheblank,vacuum,fillingnitrogensampleshadmorethannationalstandardmaximumvalue(sunfloweroil,4.
0mg/g)[16];on8thdayofforcedoxidation,theacidvalueoffillingnitrogen+0.
01%TBHQsamplewashigherthanthatoftheadditionof0.
02%TBHQsamples,thelaterincreasesweresmaller,to20daysofforcedoxidation,theacidvaluewaslessthanthatoftheadding0.
02%TBHQsample,Theseinstructwhichinhibitslipasedecompositionofhazelnutoilandoxidationreactionsofdissolvedoxygen.
CarbonylvalueFigure4:RelationofcarbonylvalueandoxidationtimeFigure4showsthat,after8daysofforcedoxidation,carbonylvalueofsamplesbegantorisesignificantly,indicatesthattheantioxidantscaneffectivelyreducethecarbonylvalueofhazelnutoil,andwhichisrelatedtotheamountofadding;BTAIJ,10(20)2014ShaoHongetal.
11957after20daysofforcedoxidation,thecarbonylvalueupwardtrendoftheblank,vacuum,fillingnitrogensamplesdisappeared,butthecarbonylvalueoftheblanksamplestillincreased.
.
CONCLUSION1)Throughtheforcedoxidationatatemperatureof60℃after20days,theblank,vacuum,fillingnitrogen,fillingnitrogen+0.
01%TBHQ、0.
02%TBHQwerefivewaystodealwithhazelnutoilsamples,whichcolorweredeepened,whichsmellwereaddedthe0.
02%TBHQunchanged,theotherallhadrancidityodor.
2)Withtheextensionofforcedoxidationtime,blank,vacuum,nitrogenhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueweresignificantlyincreased,fillingnitrogen+0.
01%TBHQ,0.
02%TBHQtreatmentofhazelnutoilsamplesofperoxidevalue,acidvalue,carbonylvalueincreasedslowly,peroxidevalueincreasedamplitudeofthesmallest;3)Adding0.
02%TBHQcouldbeeffectivetoextendtheshelflifeofhazelnutoil,andkeepthesensoryquality.
REFERENCE[1]XuDongyan;Thedevelopmentandutilizationofhazelnutresourcesanalysis[J],JournalofShenyangAgriculturalUinversityofLiaoningarea(SOCIALSCIENCEEDITION),7(1),45-46(2005).
[2]HouZhixia;theformerpeony,LiuXuemei;Studyoneconomicforest,[J],researchsurveyofhazelnutproductioninChina,26(2):123-126(2008).
[3]Lining,SuShuchai,JingMiao;Studyonthegeneralsituationof[J],Shandongforestryscienceandtechnology,hazelnutathomeandabroad,1,96-98(2011).
[4]XuDongyan;Thedevelopmentandutilizationofhazelnutresourcesanalysis[J],JournalofShenyangAgriculturalUinversityofLiaoningarea(SOCIALSCIENCEEDITION),7(1),45-46(2005).
[5]LiuJingsheng,ZhengHongyan,YuanYuan,etal.
;[J],FoodScienceResearchofsupercriticalCO2extractionofhazelnutoil,24(8),96-98(2003).
[6]ZhaoDaqing,ZhangBin,XuHui;Studyof[J],Proteasesolutionofgrainandfoodindustrytechnologyofextractingoilhazelnutemulsionseparation,13(5),3-5(2006).
[7]ZhangBin.
Hazelnutoilandhazelnutproteinbeveragetechnologypointsof[J],Foodandbeverageindustry,12(2),25-26(2006).
[8]WangMingqing;Hazelnutoilphysicochemicalpropertiesandfattyacidcompositionanalysisof[J],Chinaoil,28(8),69-70(2003).
[9]CuiGuoting;Studyondecolorizationofresearchanddevelopmentof[J],Foodhazelnutoil,27(9),72-74(2006).
[10]MaYong,ZhouPei;Hazelnutpowdermaincompositionandfunctionalpropertiesof[J],Foodandfermentationindustry,34(11),72-75(2008).
[11]MehmetNuriNas,PaulE.
Read;Ahypothesisforthedevelopmentofadefinedtissueculturemediumofhigherplantsandmicropropagationofhazelnuts[J],ScientiaHorticulturae,101,189-200(2004).
[12]M.
N.
Nas;Inclusionofpolyaminesinthemediumimprovesshootelongationinhazelnut(CorylusavellanaL.
)micropropagation[J],TurkishJournalofAgricultureandForestry,28(3),189-194(2004).
[13]ZhangXue,KongBaohua,XiongYouling.
Productionofcuredmeatcolorinnitrite-freeHarbinredsausagebyLactobacillusfermentumfermentation[J].
MeatScience,77(4),593-598(2007).
[14]LiuLiping,YangHuaina;Hazelnutoilstorageperiodprediction[J],Oilengineering,5,5-7(2010).
[15]WangHongxin.
Naturalfoodantioxidantsdoctoralresearch[D],[PhDthesis]Wuxi:WuxiUniversityoflightindustry,(1991).
[16]GB10464-2003.
- charase52se.com相关文档
- TPBse52se.com
- objectsse52se.com
- analysisse52se.com
- reagentsse52se.com
- themesse52se.com
- eventse52se.com
搬瓦工香港 PCCW 机房已免费迁移升级至香港 CN2 GIA 机房
搬瓦工最新优惠码优惠码：BWH3HYATVBJW，节约6.58%，全场通用！搬瓦工关闭香港 PCCW 机房通知下面提炼一下邮件的关键信息，原文在最后面。香港 CN2 GIA 机房自从 2020 年上线以来，网络性能大幅提升，所有新订单都默认部署在香港 CN2 GIA 机房；目前可以免费迁移到香港 CN2 GIA 机房，在 KiwiVM 控制面板选择 HKHK_8 机房进行迁移即可，迁移会改变 IP...
华纳云CN2高防1810M带宽独享，三网直cn218元/月,2M带宽;独服/高防6折购
华纳云怎么样?华纳云是香港老牌的IDC服务商，成立于2015年，主要提供中国香港/美国节点的服务器及网络安全产品、比如，香港服务器、香港云服务器、香港高防服务器、香港高防IP、美国云服务器、机柜出租以及云虚拟主机等。以极速 BGP 冗余网络、CN2 GIA 回国专线以及多年技能经验，帮助全球数十万家企业实现业务转型攀升。华纳云针对618返场活动，华纳云推出一系列热销产品活动，香港云服务器低至3折，...
提速啦：美国多IP站群云服务器 8核8G 10M带宽 7IP 88元/月
提速啦（www.tisula.com）是赣州王成璟网络科技有限公司旗下云服务器品牌，目前拥有在籍员工40人左右，社保在籍员工30人+，是正规的国内拥有IDC ICP ISP CDN 云牌照资质商家，2018-2021年连续4年获得CTG机房顶级金牌代理商荣誉 2021年赣州市于都县创业大赛三等奖，2020年于都电子商务示范企业，2021年于都县电子商务融合推广大使。资源优势介绍：Ceranetwo...
se52se.com为你推荐
-
易烊千玺弟弟创魔方世界纪录王俊凯.易烊千玺编舞吉尼斯记录特朗普取消访问丹麦特朗普当选总统后对准备出国留学的学生有什么影响硬盘工作原理硬盘跟光盘的工作原理？广东GDP破10万亿广东省城市经济排名同ip网站查询同ip地址站点查询 我本地怎么查询不了杰景新特我准备在网上买杰普特711RBES长笛，10700元，这价格合理吗？还有，这是纯银的吗，是国内组装的吗？同ip域名不同的几个ip怎样和同一个域名对应上同一ip网站同一个IP不同的30个网站，是不是在一个服务器上呢？avtt4.comwww.5c5c.com怎么进入www.15job.com广州天河区的南方人才市场