lesson2lipi得dsandtheiruses.pptVIP

INTRODUCTION The chemistry of food lipids is complicated because they are diverse types of compounds that undergo many interactions with other components of a food. 食用脂类的组成和化学性质是复杂的，因为食用脂类包括了多种类型的化合物，这些化合物受到了与食物中其它成份的多种相互作用。 Many important and well-understood chemical changes that occur in an isolated lipid may be modified by such factors as location of the lipid in a tissue system, the presence or absence of water, and the imposition of such stresses as heat or radiation. well-understood 确定的 imposition [,imp?‘zi??n]不公平的负担 radiation[,reidi‘ei??n] n. 辐射；发光；放射物; 单离类脂中所发生的重要而确定的化学反应可能会由于某些因素而使之改变，例如该类脂在细胞组织体系中所处的位置，水分的存在或不存在，类脂经受过度热或辐射方面的处理。 Metals， both in the free state as ions and as components of organometallic compounds，affect the chemistry of lipids， especially in oxidation reactions. Non-lipid components of a food may interact with lipids and this can produce changes in food quality. ion [‘ai?n] n. [化学] 离子 organometallic[,?:ɡ?n?umit?lik, ?:,ɡ?n?u-] adj. 有机金属的 oxidation[,?ksidei??n] n. [化学] 氧化 金属，不论象离子那样呈游离态的，还是作为有机金属化合物结构成分的，都会影响脂类的化学行为，尤其是氧化作用。食物的非脂成分也可能与脂类互相作用，导致食品品质的变化。 DEFINITION AND CLASSIFICATION OF LIPIDS The consumer and the processor of foods utilize substances from the nutrient group known as fats and oils. Fats and oils represent the most prevalent single category of a series of compounds known as lipids. fats and oils 油脂; category[‘k?tiɡ?ri] n. 种类，分类；[数] 范畴 lipid[‘lipid, ’laipid] n. [生化] 脂质；油脂 食品消费者和食品加工者利用了来自称为“油脂”的营养素族中的多种物质。油脂是一系列称为脂类化合物中的最普遍的一类。 The word lipid is defined in Websters unabridged dictionary as “any of a group substance that in general are soluble in ether, chloroform， or other solvents for fats but are only sparingly soluble in water， that with proteins and carbohydrates constitute the principal structural components of living cells， and related and derived compounds， and sometimes steroids and carotenoids. unabridged[,?n?brid?d] adj. 完整的；未经删节的；足本的 Webster‘s dictionary韦氏词典; ether[‘i:θ?] n. 乙醚 chloroform[’kl?r?f