摘要
为确定海藻油、鱼油及DHA调和油在烹调过程中DHA的损失情况,模拟烹调环境,对海藻油、鱼油和DHA调和油进行了比较研究。结果表明:海藻油、鱼油在加热条件下DHA损失较大;而将海藻油、鱼油添加到植物油中作为含量相对较低的DHA植物调和油时,在加热及烹调环境中DHA损失会大大降低,在一般家庭烹调炒菜条件下,DHA损失率在5%以内,保留率超过95%。
The home cooking conditions were simulated to study the loss of the DHA in alga oil, fish oil and blend oil in the cooking. The results showed the heating experiment and home cooking caused great loss of DHA in alga oil and fish oil, but the loss in low concentration DHA oil made by adding alga oil and fish oil to vegetable oil greatly reduced. Under the home cooking conditions, the loss of DHA in low concentration DHA oil was less than 5% ,and the retention rate was more than 95%.
出处
《中国油脂》
CAS
CSCD
北大核心
2011年第12期47-50,共4页
China Oils and Fats
