摘要
油脂是人体重要的储能物质,营养价值丰富,在日常生活中不可或缺,但其极易氧化酸败,生成有毒有害物质,造成其营养价值大幅降低。以常见油脂的加工工艺(包括提取、精炼和成品油后加工)为主线,着重介绍各加工工艺对油脂氧化稳定性的影响,并针对油脂氧化过程中存在的问题提出今后可改进的方向。
As an important energy storage material of human body, oil is rich in nutrition,and it is indis-pensable in modern life. However, oil is very easy to be oxidized and to generate hazardous substances, resulting in sharp reduction of nutritional value. The effects of processing technologies on oxidative stabil-ity index （ OSI） of oil were introduced based on the common oil processing technologies （ including ex-traction, refining and post processing of refined oil） , and the improvement direction aimed at the problem existed in the process of oil oxidation was put forward for future.
出处
《中国油脂》
CAS
CSCD
北大核心
2014年第7期53-57,共5页
China Oils and Fats
基金
现代农业产业技术体系专项(CARS-22)
广东省科技计划项目(2011B020311002)
广州市科技计划重大专项(2011Y2-00009)
关键词
油脂
氧化
提取
精炼
抗氧化剂
oil
oxidation
extraction
refining
antioxidant
