| 油脂的氧化稳定性测试 |
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| 引用本文： | 肖庆敏,王昀晖,李永华.油脂的氧化稳定性测试[J].中国油脂,2000,25(1):47-49. |
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| 作者姓名： | 肖庆敏 王昀晖 李永华 |
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| 作者单位： | 肖庆敏（北海粮油工业(天津)有限公司，300454天津塘沽区胡北路二号增一号） |
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| 摘 要： | 油脂在贮存过程中会由于发生氧化反应和水解反应最终导致酸败。测定油脂酸败程度的方法多种多样，但最有指导意义的是对油脂氧化反应过程中诱导期的测定。采用氧化稳定性测则试了多种常用油脂的氧化稳定性，模拟了油脂氧化初期的过程，对预测油脂的货架寿命有一定指导意义。
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| 关 键 词： | 氧化稳定性 油脂 贮藏 测试 |
| 文章编号： | 1003—7969(2000)01—0047—03 |
| 修稿时间： | 1999-06-24 |
Test of Oxidative
Stabilitity of Oils and Fats |
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| XIAO Qing min,WANG Yun hui,LI Yong hua.Test of Oxidative
Stabilitity of Oils and Fats[J].China Oils and Fats,2000,25(1):47-49. |
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| Authors: | XIAO Qing min WANG Yun hui LI Yong hua |
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| Abstract: | the Oxidative Stability Index(OSI) of many kinds of oils and fats is tested in this text with the Oxidative Stability Instrument.The main factors affecting the OSI of the oils and fats are fatty acid composition of oil,the degree of saturation,iodine value,the type of and quantity of natrue antioxidant contained by the oil/fat itself,although the degree of refinery and the refining conditions also make the OSI value a little difference.the induction period of the oil can be greatly prolonged by adding some appropriate antioxidant in a proportion ratio. |
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| Keywords: | Oxidative Stability Oxidative Stability Index(OSI) AOM induction period |
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