摘要
介绍了植物油脂中自动氧化、光氧化、酶促氧化3种主要氧化类型的氧化机理,以及影响植物油脂氧化的主要因素,分析了植物油脂氧化酸败后所产生的危害,针对影响油脂氧化的因素,总结了预防油脂氧化酸败的措施。
Three main oxidant ways of vegetable oil, inelouding auto-oxidation, light-oxidation and enzyme-oxidation, are introduced, and their oxidation mechanism and main factors affecting on oxidation of vegetable oil are discussed in this paper. The harms of oxidated vegetable oil are analyzed. The methods to prevent vegetable oil from oxidative rancidity are summarized.
出处
《农产品加工（下）》
2010年第12期85-88,共4页
Farm Products Processing
关键词
植物油脂
氧化酸败
预防机制
vegetable oil
oxidative rancidity
prevention mechanism
