Formation of trans-Fatty Acids during Vegetable Oil Refining and trans-Fatty Acid Content in Refined Edible Oils
Formation of trans-Fatty Acids during Vegetable Oil Refining and trans-Fatty Acid Content in Refined Edible Oils
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植物油精炼过程中反式脂肪酸的形成及精炼食用油中反式脂肪酸的含量
DOI：
10.5650/jos1996.48.877
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发表时间：
1999
期刊：
影响因子：
--
通讯作者：
M. Sugano
中科院分区：
文献类型：
--
作者：
Takahisa Okamoto;T. Tsutsumi;S. Tokairin;H. Ehara;Takenori Maruyama;I. Niiya;M. Sugano
研究了精炼条件对精炼植物油中截留脂肪酸含量的影响。分析了日本市售的精炼植物油的反式脂肪酸。1)随着高温暴露时间的延长，油脂中反式脂肪酸的含量增加。陷阱-在含有更多多不饱和脂肪酸的油的情况下，脂肪酸的形成是相当可观的。2)大豆油中三烯的异构化速率是二烯的6.5 ~ 16.3倍，表明三烯相对于二烯更易受精炼条件的影响。3)除紫苏油外，国产和进口植物油的反式脂肪酸含量基本相同。4)陷阱-在烘烤芝麻油中检测到的脂肪酸被认为是在烘烤过程中形成的。5)日本从精制植物油中摄入的反式脂肪酸估计为0.25克/人/天。
The effects of refining conditions on traps-fatty acid content of refined vegetable oils were investigated. Refined vegetable oils commercially available in Japan were analyzed for trans-fatty acids. 1) trans-Fatty acid content of deodorized oils increased with prolonged exposure to high temperature. traps-Fatty acid formation was considerable in the case of oils containing more polyunsaturated fatty acids. 2) Isomerization rate of trienes was 6.5 to 16.3 folds higher than that of dienes in soybean oil, indicating the liability of trienes to refining conditions in relation to dienes. 3) trans-Fatty acid content for domestic and imported vegetable oils, except perilla oil, was essentially the same. 4) traps-Fatty acid detected in roasted sesame oil was considered to form during roasting. 5) Intake of trans-fatty acid from refined vegetable oils was estimated as 0.25g/capita/day in Japan.