| 油脂氧化稳定性的研究 |
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| 引用本文： | 孙曙庆. 油脂氧化稳定性的研究[J]. 食品与发酵工业, 1999, 25(3): 20-22,35 |
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| 作者姓名： | 孙曙庆 |
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| 作者单位： | 国家食品质量监督检验中心 |
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| 摘 要： | 用Ｒａｎｃｉｍａｔ仪器测定了油脂氧化稳定性。结果表明，温度的高低，脂肪酸不饱和度，抗氧化剂和增效剂的使用，均与油脂氧化稳定性有着密切的关系。
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| 关 键 词： | 油脂 氧化稳定性 |
Study on Oxidative Stability of Fats and Oils |
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| Sun Shuqing. Study on Oxidative Stability of Fats and Oils[J]. Food and Fermentation Industries, 1999, 25(3): 20-22,35 |
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| Authors: | Sun Shuqing |
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| Abstract: | Determination of the oxidative stability of fats and oils using Rancimat method was described. The results showed that the oxidative stability of fats and oils were effected by the temperature, unsaturation of fatty acid,antioxidant and enhancer. |
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| Keywords: | fat and oil oxidative stability |
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