乳脂、菜籽油和n-3脂肪酸的酯化混合物的氧化特性

the Chemical Technology Pub Date : 2012-10-22 DOI:10.5755/J01.CT.61.3.2661

Magdalena Wirkowska, J. Bryś, A. Górska, E. Ostrowska-Ligȩza, P. Koczoń

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引用次数: 2

摘要

本文研究了乳脂、菜籽油和n-3脂肪酸以浓缩物的形式酯化混合物的氧化稳定性。考察了过氧化值和氧化诱导时间。与起始混合物相比，酯化脂肪具有诱导时间短、过氧化值高的特点。DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2661

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Oxidative properties of interesterified mixtures of milk fat, rapeseed oil and n-3 fatty acids

In this paper the oxidative stability of interesterified mixture of milk fat, rapeseed oil and n-3 fatty acids in form of their concentrates was studied. Peroxide value as well as oxidative induction time were investigated. Interesterified fats were characterized by lower induction time and higher peroxide value than starting mixture. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2661

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the Chemical Technology

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