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大豆油亚麻酸、亚油酸损失及反式脂肪酸形成的研究 被引量:3

Study on the loss of linolenic acid and linoleic acid and the formation of trans fatty acids in refining soybean oil
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摘要 从精炼工艺上探寻精炼一级大豆油亚麻酸、亚油酸偏低原因,发现亚麻酸、亚油酸损失和反式脂肪酸形成的主要影响因素是脱臭工序的脱臭温度和脱臭时间,同时发现巴西大豆生产的毛油亚麻酸含量相对较低,为保证产品质量,减少亚麻酸的精炼损失,在生产时应严格控制工艺条件。 From the refining process to explore the reasons for the low level of linoleic acid and linoleic acid in refined soybean oil,it is found that the main influencing factors of linolenic acid and linoleic acid loss and trans fatty acids formation are deodorization temperature and deodorization time of the deodorization process.At the same time,it is found that the content of linolenic acid in Brazil soybean crude oil is relatively low.To ensure the quality of product and reduce the refining loss of linolenic acid,the process conditions should be strictly controlled in the production.
出处 《粮食与食品工业》 2017年第5期1-4,共4页 Cereal & Food Industry
关键词 大豆油 亚麻酸 亚油酸 反式脂肪酸 精炼 soybean oil linolenic acid linoleic acid trans fatty acids refining
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