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| 人造奶油氧化稳定性的研究进展 |
| Advance in oxidative stability of margarine |
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| DOI：10.12166/j.zgyz.1003-7969/2020.05.012 |
| 中文关键词: 人造奶油 影响因素 假说 抗氧化剂 氧化稳定性 |
| 英文关键词:margarine influencing factor hypothesis antioxidant oxidation stability |
| 基金项目: |
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| 中文摘要: |
| 脂质的氧化不仅会降低食品的营养价值，而且会产生不良风味、有害成分。人造奶油是油水体系，其氧化稳定性特点与纯油体系有很大的不同。综述了关于人造奶油氧化稳定性的研究现状，对人造奶油的氧化假说、氧化影响因素和抗氧化剂应用等方面进行了介绍，旨在为延长人造奶油货架期以及加强油包水型乳液的氧化稳定性提供一定的参考。 |
| 英文摘要: |
| The lipids oxidation not only reduces their nutritional value, but also produces undesirable flavors and harmful components. Margarine contains water, and its oxidation properties are different from lipid system. The current status of lipid oxidation stability of margarine was reviewed, and the oxidation hypothesis, the major factors affecting the oxidation stability of margarine and the antioxidants application were introduced. It provided a guidance for extending shelf life of margarine and improving oxidation stability of water in oil emulsion products. |
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