摘要
该文综述国外近20年来对氧化甘油三酯及甘油三酯聚合物在食用植物油中形成机理、含量分布,及与油脂氧化程度关联性研究;表明氧化甘油三酯及其聚合物分别是油脂氧化诱导期和次级氧化期良好指标,可用于评价和鉴别地沟油等劣变油脂,具有良好应用前景。
Based on the foreign researches of oxidized triglycerides and oxidized triglyceride polymers in edible vegetable oil in recent 20 years,this review summarized the formation mechanism,content distribution,and association of oxidation degree of oils and fats with oxidized triglycerides and their polymers,and indicated that the oxidized triglycerides and their polymers could be described as good indicators in oxidation induction period and the second oxidation period.These markers would have potential application prospect in valuating the quality of edible oil and distinguishing inferior oil such as waste edible oils.
出处
《粮食与油脂》
北大核心
2011年第4期1-5,共5页
Cereals & Oils
基金
上海市科委应用技术研究专项(2010–115)
