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The fat content of soybean flour is 19.64%. With Soxhlet extraction of different time, the fat content of soybean flour becomes 0%, 3%, 5%, 9%, 12%,15%. At 70℃, 1h, the migration of PIs of soybean flour of different fat content showed in the Fig.5. The migration of PIs was higher when the fat content of soybean was higher. It was due to that PIs were sorbed with greater efficiency when the fat content of soybean flour was higher. [ Last edited by 小月379 on 2014-2-13 at 15:48 ] |
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3樓2014-02-16 06:36:19
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【答案】應(yīng)助回帖
★ ★ ★ ★ ★
RXMCDM: 金幣+1, 多謝應(yīng)助！ 2014-02-16 22:52:40
小月379(RXMCDM代發(fā)): 金幣+4, 多謝應(yīng)助！ 2014-03-15 22:42:39
RXMCDM: 金幣+1, 多謝應(yīng)助！ 2014-02-16 22:52:40
小月379(RXMCDM代發(fā)): 金幣+4, 多謝應(yīng)助！ 2014-03-15 22:42:39
| The fat content of soybean flour was 19.64%. After Soxhlet extraction for different times, the fat content of soybean flour was gradually reduced to 15, 12, 9.0, 5.0, 3.0, and 0.015%. At 70℃ And 1h, the migration of PIs of the soybean flour with different fat contents is shown in Fig. 5. Higher fat content in the soybean was found to give greater migration of PIs, presumably because PIs were adsorbed with greater efficiency when the fat content of soybean flour was higher. |
4樓2014-02-16 21:06:41
【答案】應(yīng)助回帖
★ ★ ★ ★ ★
RXMCDM: 金幣+1, 多謝應(yīng)助！沒有原始文字，估計用不上！ 2014-02-16 23:39:52
小月379(RXMCDM代發(fā)): 金幣+4, 多謝應(yīng)助！ 2014-03-15 22:42:57
RXMCDM: 金幣+1, 多謝應(yīng)助！沒有原始文字，估計用不上！ 2014-02-16 23:39:52
小月379(RXMCDM代發(fā)): 金幣+4, 多謝應(yīng)助！ 2014-03-15 22:42:57
|
The fat content in the soybean flour is up to 19.64%. While soxhlet extraction is carried out in various time sections, the fat is 0%, 3%, 5%, 9%, 12%,15%. At 70℃, one hour later, the migration of PIs of soybean flour of different fat content is shown in the Fig.5. The migration of PIs becomes higher with the higher fat content in soybean. It was the rereason that PIs have been absorbed efficiently as the fat content of soybean flour become higher. 沒有原始文字，只能是在此基礎(chǔ)上的修正。希望你能用上。 |
5樓2014-02-16 23:35:49
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