天然抗氧化剂倚轮制油脂氧化的研究进展.pdf

2 2 2 2 2 1 2 2005 年第 30 卷第 7 期 　　　　　　　　　　　　　中 　国 　油 　脂 49 crowave cooking or broiling on selected nutrient contents , from lamb rib - loins , with emphasis on conjugated linoleic fatty acid patterns and true retention values in separable lean acid[J ]. Food Chemistry ,2005 ,90 :207 - 218. Effect of high power ultrasonic and microwave on fatty acid composition of peanut oil LIU Guo qin1 ,2 ,LI Lin1 ,HU Song qing1 ,ZHANG Xi mei1 ,GUO Si yuan1 ,HAN Li hua2 (1 College of Light Industry and Food Technology ,South China University of Technology ,510640 Guangzhou ,China ; 2. College of Food Science and Engineering , Henan University of Technology ,450052 Zhengzhou ,China) 　　Abstract :The effects of high power ultrasonic treatment (20 kHz ,345 W/ cm2) and microwave treatment (375 W) on components of refined peanut oil sample were studied via detecting the change of fatty acid composition and relative con tent by gas chromatography coupled to mass spectrometry( GC - MS) . The results indicated that the high power ultrasonic and microwave had some effects on fatty acid composition for treated peanut oil sample , but no significant changes were observed. Key words :high power ultrasonic ;microwave ;peanut oil ;fatty acid composition 文章编号 :1003 - 7969 (2005) 07 - 0049 - 05 　　　　中图分类号 :TQ641 　　　　文献标识码 :A 天然抗氧化剂抑制油脂氧化的研究进展 曹 　平 (航天医学工程研究所 ,100094 北京 5132 信箱 18 # ) 　　摘要 :油脂氧化是食品工业中经常遇到、严重影响食品品质的主要问题之一。虽然应用各类人 工合成抗氧化剂在抑制食品中脂肪氧化的问题上取得了比较好的效果 ,但是这一类抗氧化剂会带 来