| 油脂氧化与抗氧化技术 |
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| 引用本文： | 周丽凤. 油脂氧化与抗氧化技术[J]. 粮食与食品工业, 2008, 15(5): 24-26 |
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| 作者姓名： | 周丽凤 |
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| 作者单位： | 国家粮食储备局无锡科学研究设计院,无锡,214035 |
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| 摘 要： | 对油脂贮存过程中的氧化机理、氧化反应历程和产物进行了分析，介绍了油脂抗氧化技术的原理和常用抗氧化剂的性能，提出应科学合理地使用抗氧化剂，减缓油脂氧化，保证油脂的食用安全。
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| 关 键 词： | 油脂 氧化 抗氧化 |
Oxidation and anti-oxidation technology of oils and fats |
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| Zhou Lifeng. Oxidation and anti-oxidation technology of oils and fats[J]. Cereal and Food Industry, 2008, 15(5): 24-26 |
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| Authors: | Zhou Lifeng |
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| Affiliation: | Zhou Lifeng( Wuxi Science Research ＆ Design Institute of State Administration for Grain Reserve (Wuxi 214035)) |
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| Abstract: | The oxidation principle, reaction course and reaction products of oils and fats during its preservation process are analyzed. The principle of anti-oxidation technology of oils and fats and the capability of common antioxidant are introduced. The suggestions on rational utilization of antioxidant are made to delay the oxidation of oils and fats and insure its security for eating. |
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| Keywords: | oils and fats oxidation anti-oxidation |
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