lnfluence of deep heating on a - linolenic acid etc. contents of edible oils

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lnfluence of deep heating on a - linolenic acid etc. contents of edible oils

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- lnfluence of deep heating on a - linolenic acid etc. contents of edible oils
- Journal of Chongqing Medical University Issue 2, (1998)
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  CLC： R151.3
- Published：1998，
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[1]傅渝滨,景淑华,欧阳瑜,吴崇荣.高温加热对食用油中α-亚麻酸等含量的影响[J].重庆医科大学学报,1998(02):123-125.

lnfluence of deep heating on a - linolenic acid etc. contents of edible oils. [J]. Journal of Chongqing Medical University (2).(1998)
[1]傅渝滨,景淑华,欧阳瑜,吴崇荣.高温加热对食用油中α-亚麻酸等含量的影响[J].重庆医科大学学报,1998(02):123-125. DOI：

lnfluence of deep heating on a - linolenic acid etc. contents of edible oils. [J]. Journal of Chongqing Medical University (2).(1998) DOI：

摘要

本文用羟肟酸快速测定法对高温加热后常用食用油中α－亚麻酸和亚油酸等重要不饱和脂肪酸含量变化进行了研究。揭示了食用油的种类、品质及烹调方式与营养学的关系和对人民健康的意义。

Abstract

We studied the influences of deep beating of a - linolenic acid and other contents on edible oils and improved the rapid qantitative rnethod by conversion fatty acids into hydroxamic acids. Results show the relationship between the quality

sort and heating manner of oils and its nutrition.

关键词

高温加热食用植物油α－亚麻酸亚油酸

Keywords

Deep heatingEdible oila - linolenic acidLinoleic acid

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