食品工业科技2013，Vol.34Issue(7)：378-382,386,6.
植物油氧化稳定性的研究进展
Research progress in oxidative stability of vegetable oil
摘要
Abstract
Oxidative stability is one of the important indexes on evaluating the quality of vegetable oils.Rancidity deterioration decreases the oxidative index significantly.Antioxidant concentration,fatty acids composition,position in triglyceride and triglyceride structure could result in different oxidative stability in oils. Differences of oxidative stability connect to the oxidative index of oils,which may decide the primary and secondary oxidation products is synthesize evaluation to vegetable oils.This article discussed the oxidative mechanisms of oils and assessment of oxidative degree, especially the internal and external factors involved in the process of oil oxidation. Reference values such as improving the oxidative stability related to the production and storage, and taking precaution against damage occurred in the development of oil oxidation were advanced.关键词
植物油/氧化稳定性/抗氧化剂/脂肪酸/甘油三酯Key words
vegetable oil/oxidative stability/antioxidant/ fatty acid/triglyceride分类
轻工纺织引用本文复制引用
曹君,李红艳,邓泽元..植物油氧化稳定性的研究进展[J].食品工业科技,2013,34(7):378-382,386,6.基金项目
国家自然科学基金(30972482) （30972482）
教育部新教师基金(20113601120004):江西省科技厅自然基金(20114BAB214016). （20113601120004）
