| 油脂氧化评价研究进展 |
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| 引用本文： | 曹文明,王鑫,包杰,金青哲,王兴国. 油脂氧化评价研究进展[J]. 粮食与油脂, 2013, 0(4): 1-5 |
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| 作者姓名： | 曹文明 王鑫 包杰 金青哲 王兴国 |
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| 作者单位： | 江南大学食品学院食品科学与技术国家重点实验室;上海市粮食科学研究所 |
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| 基金项目： | 国家十二五科技支撑资助项目(2012BAK08B03);上海市科委应用技术开发专项(2010-115,2011-118);上海市科委科研计划(11142200400,11231200100) |
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| 摘 要： | 该文分析油脂空气氧化、高温氧化、热质变主要劣变路径与产物;评述以氧化产物评价酸败程度策略,经典初级氧化产物、次级氧化产物指标方法,氧化三酰甘油聚合物及高效体积排阻凝胶渗透色谱技术在初榨油质量控制与掺伪鉴别方面应用前景。
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| 关 键 词： | 油脂氧化 油脂氧化评价 油脂酸败 |
Research progresses on lipids rancidity and oxidation evaluation |
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| CAO Wen-ming,WANG Xin,BAO Jie,JIN Qing-zhe,WANG Xing-guo. Research progresses on lipids rancidity and oxidation evaluation[J]. Cereals & Oils, 2013, 0(4): 1-5 |
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| Authors: | CAO Wen-ming WANG Xin BAO Jie JIN Qing-zhe WANG Xing-guo |
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| Affiliation: | 1(1.State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;2.Shanghai Grain Science Research Institute,Shanghai 200136,China) |
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| Abstract: | The research presented a detailed analysis of the main deterioration pathways and products in oil air oxidation,high temperature oxidation and thermal alteration.Both the evaluation strategy of the rancidity degree by means of oxidative products and the index method for classic primary oxidative products and secondary oxidative products were discussed in the article.The application prospect of oxidized triacylglycerol polymers and high–performance size–exclusion chromatography in controlling virgin oil quality and discerning oil adulteration was also included |
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| Keywords: | oiloxidation oil oxidation evaluation oil rancidity |
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