摘要
食用植物油是人们生活中必不可少的营养物质,对人体健康起着非常重要的作用。但是食用植物油在加工储存过程中极易氧化酸败。许多研究证明,氧化酸败的植物油,不仅口味变差,而且维生素和脂肪酸等营养成分也会遭到破坏,摄入这种酸败的食用植物油对身体有极大的危害,甚至有可能诱发癌症、心血管等疾病。如何抑制其氧化作用一直是油脂工业的研究热点。对食用植物油的氧化机理、影响氧化作用的因素以及抗氧化技术等方面的研究进展进行了综述。
Edible vegetable oil, as a kind of nutritious in our life,is very imporment for people＇ s health,but it could be oxidized easily. Researches showed that the taste of the oxidized edible vegetable oil was bad,and the nutrient components in it could be destroyed.Becanse the oxidized edible vegetable oil is bad for people＇ s heath,even causes some diseases like concer and anglo cardiopathy, so it is very important how to postpone the oxidation.The research progresses of oxidation mechanism, influence factors of oxidation and anti-oxidation technologies were summarized.
出处
《煤炭与化工》
CAS
2013年第4期31-34,共4页
Coal and Chemical Industry
基金
石家庄学院科研启动基金项目(编号为:10YB003)
关键词
食用植物油
抗氧化
研究进展
edible vegetable oil
anti-oxidation
research progress
