| 油脂氢化过程中反式脂肪酸形成及降低措施 |
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| 引用本文： | 张斌,金青哲,王兴国.油脂氢化过程中反式脂肪酸形成及降低措施[J].粮食与油脂,2006(11):6-8. |
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| 作者姓名： | 张斌 金青哲 王兴国 |
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| 作者单位： | 江南大学食品科学与安全教育部重点实验室,江苏,无锡,214036 |
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| 摘 要： | 该文对油脂氢化过程中反式脂肪酸形成及降低反式脂肪酸含量措施进行论述。通过控制氢化操作条件,选择贵金属催化剂,加入添加剂,选择超临界流体氢化和电化学氢化反应器等均能减少油脂氢化过程中反式脂肪酸形成。
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| 关 键 词： | 氢化 反式脂肪酸 食用油脂 |
| 文章编号： | 1008-9578(2006)11-0006-03 |
| 修稿时间： | 2006年9月18日 |
Measure of Reducing Trans Fatty Acids Content in Hydrogenated Edible Oils |
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| ZHANG Bin,JIN Qing-zhe,WANG Xing-guo.Measure of Reducing Trans Fatty Acids Content in Hydrogenated Edible Oils[J].Cereals & Oils,2006(11):6-8. |
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| Authors: | ZHANG Bin JIN Qing-zhe WANG Xing-guo |
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| Abstract: | The formation of trans fatty acids during edible oils hydrogenation and the measures of reducing the TFA content in edible oils were described.The TFA produced in hydrogenation of edible oils can be reduced by controlling the hydrogenation conditions,selecting a noble metal catalyst,using additives or Supercritical fluid hydrogenation reactor and electrochemical hydrogenation reactor. |
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| Keywords: | hydrogenation trans fatty acid edible oil |
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