| .精炼过程中微量成分的消长及其对食用油稳态化的影响[J].中国油脂,2011,(6):.[.Fluctuation of the minor compounds in oil refining process and its effects on stability of edible oil[J].China Oils and Fats,2011,(6):.] |
| 精炼过程中微量成分的消长及其对食用油稳态化的影响 |
| Fluctuation of the minor compounds in oil refining process and its effects on stability of edible oil |
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| DOI： |
| 中文关键词: 油脂精炼 微量成分 食用油稳态化 |
| 英文关键词:oil refining minor compounds stability of edible oil |
| 基金项目:国家"863"项目，"十一五"国家科技支撑计划项目 |
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| 中文摘要: |
| 油脂精炼过程既可使油中各种天然微量成分损失,也可引入或产生其他多种微量成分,而这些微量成分的消长对食用油的稳态化程度具有决定性影响.综述了油脂精炼各工序中微量成分的消长规律以及其对食用油稳态化的影响,说明在油脂精炼工序应根据毛油品种、质量及成品油质量选择合适的工艺,以便最大程度保留有益微量成分,减少有害微量成分的引入,做到适度精炼. |
| 英文摘要: |
| There is a reduction of some natural minor compounds in oil during the refining process.At the same time,each refining step may introduce or produce some new minor compounds.The fluctuation of minor compounds exerts a decisive influence on the steady state of edible oil.The growth and decline law of the minor compounds and its effect on the stability of edible oil in each oil refining process were reviewed so as to provide evidence for the development and extension of the moderate oil refining in our countr... |
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