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时间:2017-08-01
《超声辅助提取吊瓜籽油的工艺研究【毕业论文】》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、本科毕业论文(20届)超声辅助提取吊瓜籽油的工艺研究专业:食品科学与工程-12-目录摘要···························································································1ABSTRACT················································································2前言····························································
2、······························41.1概述···················································································41.2吊瓜籽油的基本特性与应用······················································42材料和仪器················································································52.1实验材料···
3、···········································································52.2主要仪器··············································································53试验方法··················································································53.1超声波提取的原理及特点·······················
4、··································63.2工艺流程··············································································63.3操作要点··············································································63.3吊瓜籽油的气相色谱分析·························································73.4单因素实验
5、··········································································73.5正交实验确定最佳工艺参数·····················································73.6吊瓜籽油的气相色谱分析························································74结果与分析··································································
6、············84.1浸提溶剂的选择···································································84.2单因素实验·········································································84.3正交实验············································································104.4吊瓜籽油脂肪酸组成结果与数据分析··········
7、······························105结论·······················································································12参考文献·················································································13致谢·································································
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