| 吴晶晶
郎春秀
王伏林
刘仁虎
郑滔
吴关庭.我国食用植物油的生产开发现状及其脂肪酸组成改良进展[J].中国油脂,2020,45(5):4~10.[WU Jingjing
LANG Chunxiu
WANG Fulin
LIU Renhu
ZHENG Tao
WU Guanting.Production and development status of edible vegetable oils and improvement progresses of their fatty acid compositions in China[J].China Oils and Fats,2020,45(5):4~10.] |
| 我国食用植物油的生产开发现状及其脂肪酸组成改良进展 |
| Production and development status of edible vegetable oils and improvement progresses of their fatty acid compositions in China |
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| DOI：10.12166/j.zgyz.1003-7969/2020.05.002 |
| 中文关键词: 食用植物油 生产 开发 脂肪酸组成 改良 |
| 英文关键词:edible vegetable oil production development fatty acid composition improvement |
| 基金项目: |
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| 摘要点击次数: 1817 |
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| 中文摘要: |
| 食用植物油是人类不可或缺的重要食品之一，不仅富含人体所需三大营养物质之一的脂肪，而且还能提供其他多种营养成分，因而与人们的饮食和健康息息相关。食用植物油的保质保量供应事关国家食品安全。食用植物油种类众多，不同食用植物油之间的差异主要表现为脂肪酸组成的差异。对我国主要食用植物油和小品种食用植物油的生产开发现状、植物油的脂肪酸组成以及主要食用植物油脂肪酸组成的改良进展进行了介绍。 |
| 英文摘要: |
| As one of the indispensable and important foods for human beings, edible vegetable oil is not only rich in fat, one of the three major nutrient substances needed by human body, but also can provide multiple other nutritional components. Therefore, edible vegetable oil is closely related to peoples diet and health. To ensure adequate supplies of high quality edible vegetable oil is a matter of national food safety. There are many kinds of edible vegetable oils, among which the differences are mainly manifested in the differences of fatty acid compositions. The production and development status of main edible vegetable oils and small variety edible vegetable oils, the fatty acid compositions of vegetable oils and the improvement progresses of fatty acid compositions of main edible vegetable oils in China were introduced. |
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