作　　者： ; ; ;

机构地区： 河南工业大学粮油食品学院

出　　处： 《广州化工》 2013年第4期76-78,共3页

摘　　要： 采用分析氧化过程中脂肪酸组成的方法对共轭亚油酸及其衍生物的氧化稳定性进行了研究,结果表明,与亚油酸相比共轭亚油酸初级氧化产物形成的速度大,而共轭亚油酸次级氧化产物的形成速度要慢些;共轭亚油酸乙酯与亚油酸乙酯的氧化稳定性差别不大,比共轭亚油酸的氧化稳定性差,共轭亚油酸蔗糖酯的氧化稳定性最差。 The oxidation stability of conjugated linoleic acid （CLA） and theirs derivatives were studied by analyzing the fatty acid composition during the oxidation. The results indicated that the primary oxidation products of CLA were produced faster and the secondary oxidation products of CLA were produced more slowly compared with linoleic acid （ LA ） during the oxidation. The oxidation stability of CLA ethyl ester had no difference with that of LA ethyl ester, and was worse than that of LA, and the oxidation stability of CLA sucrose ester was the worst among them.

关 键 词： 共轭亚油酸 共轭亚油酸乙酯 氧化稳定性

领　　域： [轻工技术与工程] [轻工技术与工程]