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DHA油脂在精炼过程中氧化稳定性的变化

DHA油脂在精炼过程中氧化稳定性的变化[J]. 食品工业科技, 2013, (01): 85-88. doi: 10.13386/j.issn1002-0306.2013.01.031
引用本文: DHA油脂在精炼过程中氧化稳定性的变化[J]. 食品工业科技, 2013, (01): 85-88. doi: 10.13386/j.issn1002-0306.2013.01.031
Oxidative stability of DHA oil during the refining process[J]. Science and Technology of Food Industry, 2013, (01): 85-88. doi: 10.13386/j.issn1002-0306.2013.01.031
Citation: Oxidative stability of DHA oil during the refining process[J]. Science and Technology of Food Industry, 2013, (01): 85-88. doi: 10.13386/j.issn1002-0306.2013.01.031

DHA油脂在精炼过程中氧化稳定性的变化

doi: 10.13386/j.issn1002-0306.2013.01.031
基金项目: 

江苏省科技计划(国际科技合作计划-重点国别和地区研发合作项目,201148898);

详细信息
  • 中图分类号: TS224.6

Oxidative stability of DHA oil during the refining process

  • 摘要: 分析了DHA毛油依次经历脱胶、碱炼、脱色、脱臭等环节后,油脂的微组成及氧化稳定性变化。结果显示,在整个精炼过程中各微组分的含量整体呈下降趋势。DHA油脂对光稳定性:精油>脱色油>毛油/脱胶>碱炼油;DHA油脂对热稳定性(Rancimat法):脱色油>精油>脱胶油>毛油>碱炼油。DHA油脂在脱色环节之前,氧化稳定性差归因于其中促进氧化的微组分过多。在脱色环节之后油脂对热稳定性变差,归因于内源性的抗氧化组分在脱臭环节中大量损失。 
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出版历程
  • 收稿日期:  2012-03-16

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