微波法测定油料水分和脂肪含量的研究

利用微波法测定三种油料中水分、脂肪的含量。实验结果表明：油料种类不同,微波法测定水分的加热时间也不同。微波法测定油菜籽、花生、大豆的最佳条件为：功率为720 W,样品量为2.0 g左右,加热时间分别为9 min、8 min、7 min。测定结果与国标法相比相对误差在0.13%～4.24%之间。利用微波干燥后的样品测定油料脂肪含量,抽提时间由原来的8 h缩短为6 h。测定结果与国标法相比,相对误差在0.82%～2.0%,符合误差允许的范围。微波法测定油料水分、脂肪的含量不仅可以大大缩短分析时间,提高分析效率,而且测定结果准确。

DETERMINATION OF MOISTURE AND FAT CONTENT IN OIL GRAIN BY MICROWAVE HEATING TECHNOLOGY

The moisture and fat content of oil grain was determined by micowave heating technology.The microwave heating time was different with various oil grain.Determination condition of rapeseed,peanut and soybean： microwave output power is 720 W,sample weight is 2 g,microwave heating time is 9 min、8 min and 7 min respectively.Results showed that the relative error were 0.13%~4.24% compared with the State standard method.Fat content was determined after microwave drying,the extractive time was shortened from 8 h to 6 h.The relative error were 0.82%~2.0% between two methods.For determining the content of moisture and fat in oil grain,the microwave heating can not only reduce the determination time and enhance efficiency,but also improve the determination accuracy.