摘要
对由红花籽油制取的共轭亚油酸 (CLA)和红花籽油组成脂肪酸 (SFA)进行氧化稳定性比较。过氧化值和硫代巴比妥酸反应物的测定结果表明 ,在实验条件下 ,CLA的氧化稳定性高于SFA ,但CLA并不是一种抗氧化剂。米糠油对于CLA的抗氧化效果与BHT相似。
The oxidative stability of conjugated linoleic acid (CLA)prepared from safflower oil was compared with that of safflower fatty acids(SFA). Results of the determination of peroxide value and thiobarbituric acid-reactive substances show that SFA is more susceptible to oxidation than CLA and CLA is not an antioxidant under the experimental conditions .Rice bran oil is nearly as effective as BHT in protecting CLA from oxidation.
出处
《中国油脂》
CAS
CSCD
北大核心
2003年第12期59-61,共3页
China Oils and Fats
