摘要
油脂精炼过程既可使油中各种天然微量成分损失,也可引入或产生其他多种微量成分,而这些微量成分的消长对食用油的稳态化程度具有决定性影响。综述了油脂精炼各工序中微量成分的消长规律以及其对食用油稳态化的影响,说明在油脂精炼工序应根据毛油品种、质量及成品油质量选择合适的工艺,以便最大程度保留有益微量成分,减少有害微量成分的引入,做到适度精炼。
There is a reduction of some natural minor compounds in oil during the refining process. At the same time , each refining step may introduce or produce some new minor compounds. The fluctuation of minor compounds exerts a decisive influence on the steady state of edible oil. The growth and decline law of the minor compounds and its effect on the stability of edible oil in each oil refining process were reviewed so as to provide evidence for the development and extension of the moderate oil refining in our country.
出处
《中国油脂》
CAS
CSCD
北大核心
2011年第6期21-24,共4页
China Oils and Fats
基金
国家"863"项目(2010AA101504)
"十一五"国家科技支撑计划项目(2010BAD01B07)
关键词
油脂精炼
微量成分
食用油稳态化
oil refining
minor compounds
stability of edible oil