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廖德胜, 王敬勉, 王章莉, 粟巧功, 陈基国. 葡萄籽油和饼粕的化学成分及特性研究[J]. 植物科学学报, 1991, 9(2): 181-184.
引用本文: 廖德胜, 王敬勉, 王章莉, 粟巧功, 陈基国. 葡萄籽油和饼粕的化学成分及特性研究[J]. 植物科学学报, 1991, 9(2): 181-184.
Liao Desheng, Wang Jinmian, Wang Zhangli, Su Qiaogong, Chen Jiguo. STUDIES ON THE CHEMICAL COMPONENTS AND CHARACTERISTICS OF GRAPE SEED OIL AND CAKE[J]. Plant Science Journal, 1991, 9(2): 181-184.
Citation: Liao Desheng, Wang Jinmian, Wang Zhangli, Su Qiaogong, Chen Jiguo. STUDIES ON THE CHEMICAL COMPONENTS AND CHARACTERISTICS OF GRAPE SEED OIL AND CAKE[J]. Plant Science Journal, 1991, 9(2): 181-184.

葡萄籽油和饼粕的化学成分及特性研究

STUDIES ON THE CHEMICAL COMPONENTS AND CHARACTERISTICS OF GRAPE SEED OIL AND CAKE

  • 摘要: 本文报道了葡萄耔油和饼粕的化学组成及特性。经测定,葡萄籽中粗蛋白、脂肪和纤维素的含量分别为8.4%、15.0%和37.2%;葡萄籽油中,不饱和脂肪酸为89.6%,其中亚油酸占72—76%,碘值、皂化值和酸值分别为138.3、191.5和1.68。我们还对重要矿物元素Ca、Mg和K的含量进行了测定。在葡萄酿酒后的下脚料中,葡萄籽占20—26%,对其进行二次深加工,不仅可以减少环境污染,还可以增加社会经济效益。

     

    Abstract: This paper reports the nutritive value and characteristics of grape seeds oil in which contents of crude proteins,fats and fibers are respectively 8.4%, 15.0% and 37.2%. It is found that grape seeds contain significant elements, such as Ca, Mg and K The content of unsaturated fatty acids is 89.6%, in which the content of predominate linoleic acid is 72—76%. The iodine value, saponification number and acid value of grape seed oil are 138.3, 191.5 and 1.68, respectively. Grape seeds account for 20—26% of the leftovers in wineries. Recovering and using the leftovers not only can decrease the environmental pollution but also increase the social and economic benefit.

     

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