摘要
食用油在加工和储藏过程中容易发生氧化酸败,影响油脂的风味和色泽,降低油脂品质。分析油脂的脂肪酸组成,加工处理方法,能量输入,氧气的浓度和类型,油脂中含有的微量成分如游离脂肪酸、甘油单酯、甘油二酯、金属、磷脂、色素、过氧化物和抗氧化剂等对油脂氧化稳定性的影响;提出有针对性的防治措施。
Edible oil is easy to occur oxidative rancidity during processing and storage,which affects the taste and color of edible oil and reduces its quality. The effects of fatty acids composition,oil processing methods,energy input,types and concentration of oxygen,minor compounds such as free fatty acids,monoglyceride,diacylglycerol,metals,phospholipids,pigments,hyperoxide,and antioxidants on oil oxidation is reported in this article. targeted prevention and treatment measures are also proposed.
出处
《江苏调味副食品》
2014年第3期9-12,共4页
Jiangsu Condiment and Subsidiary Food
基金
公益性行业(农业)科研专项经费资助项目(201303069)
关键词
食用油
氧化酸败
氧化稳定性
edible oil
oxidative rancidity
oxidative stabilitie
