摘要
油脂氧化是油脂工业中控制产品质量所面临的一个很重要的问题,如何检测油脂产品的氧化稳定性并准确预测其保质期是油脂行业和添加剂等食品行业所面临的关键技术问题。最简单的加速测试利用烘箱储存法,目前Schaal烘箱法是油脂和食品行业中经常用来评估油脂和烘焙食品氧化稳定性的方法。随着人们对多不饱和脂肪酸生理功效的逐步认知,市场对该类产品的需求亦急速增加。本研究利用Schaal烘箱法对几种现有的微胶囊多不饱和脂肪酸粉末进行了氧化稳定性检测和保质期的预测。
The oxidation of lipid is one of the fundamental reactions in food chemistry. The oxidative stability and shelf life as well as the degree of lipid oxidation have important consequences for food quality and acceptability, Methods for determining oxidative stability are therefore essential in processing and marketing of fats, oils and fat-containing foods. The simplest accelerated method uses oven storage. The Schaal oven test is often used for evaluating fats, oils and baked foods. Polyunsaturated fatty acids （PUFAs） or PUFAs-containing products play an important role in the development of neural and visual systems, The current research reports the oxidative stability of several DHA- and AA- micro-encapsulation powders purchased from the market.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第7期88-89,93,共3页
Science and Technology of Food Industry
