| 食品乳状液中脂质氧化的影响因素及抑制方法 |
| |
| 引用本文： | 王会,郭立,谢文磊. 食品乳状液中脂质氧化的影响因素及抑制方法[J]. 中国油脂, 2006, 31(6): 80-83 |
| |
| 作者姓名： | 王会 郭立 谢文磊 |
| |
| 作者单位： | 1. 河南工业大学化学化工学院,450052,郑州市嵩山南路140号
2. 河南省粮油机械工程有限公司,450003,郑州市 |
| |
| 摘 要： | 脂质氧化是造成食品乳状液质量下降的一个主要原因。乳化体系中脂质氧化的机理及影响氧化的因素与均相体系中脂质的氧化有很大不同。综述了油脂、氧、抗氧化剂、界面特性、油滴大小以及体系中各成分对食品乳状液中脂质氧化的影响,对于了解食品乳状液中脂质氧化的机理和有效防止食品乳状液中脂质氧化具有实际意义。
|
| 关 键 词： | 食品乳状液 脂质氧化 非均相体系 |
| 文章编号： | 1003-7969(2006)06-0080-04 |
| 收稿时间： | 2006-01-04 |
| 修稿时间： | 2006-01-04 |
Influence factors and controlling method of lipid oxidation in food emulsion |
| |
| WANG Hui,GUO Li,XIE Wen-lei. Influence factors and controlling method of lipid oxidation in food emulsion[J]. China Oils and Fats, 2006, 31(6): 80-83 |
| |
| Authors: | WANG Hui GUO Li XIE Wen-lei |
| |
| Abstract: | Lipid oxidation is a major cause of quality deterioration in food emulsions. The mechanism and the influence factors of lipid oxidation are significantly different for emulsified lipids from that for bulk lipids. The factors were reviewed that affect the lipid oxidation in food emulsions, such as lipids, oxygen, antioxidants, interfacial characteristics, droplet size and ingredients in the emulsified systems, which could contribute to understanding the oxidation mechanism and controlling the oxidation of the lipid in food emulsions effectively. |
| |
| Keywords: | food emulsions lipid oxidation heterogeneous systems |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
