脂肪酸、VE、甾醇与植物油脂稳定性的关系研究进展

摘要

The relationships between total fatty acid content, single fatty acid components, fatty acid ratio modes and vegetable oil stability were described. Moreover, the relationships between isomer of vitamin E, components of various phytosterols, the synergy of them with other antioxidants and vegetable oil stability were reviewed. Besides, the existing problems, the research direction and priority of vegetable oil stability study were prospected.%对不同植物油脂中的脂肪酸总量、单一脂肪酸组分、脂肪酸组成比例模式与油脂稳定性的关系,VE异构体的相关关系以及与油脂稳定性的关系,各种植物甾醇组分及其与其他抗氧化剂协同作用与油脂稳定性的关系进行了论述,并对目前植物油脂稳定性研究存在的问题、发展方向、重点和趋势进行了展望.