1) trans fatty acids
反式酸
1.
Effect of oil bleaching process on unsaturation degree of oil and the formation of trans fatty acids;
油脂脱色过程对反式酸形成和不饱和度的影响
2.
Nutritional value of vegetable oils and how to reduce trans fatty acids in processing;
植物油的营养和如何在加工中减少反式酸
2) trans-oleic acid
反式油酸
1.
Results show that the deodorization temperature and time have little effect on the content of trans-oleic acid in the soybean oil.
结果表明:脱臭温度和脱臭时间对大豆油中反式油酸含量的影响很小;脱臭温度对大豆油中反式亚油酸含量影响显著,脱臭时间对其影响的显著性次之;脱臭温度对每一指定的脱臭时间条件下,大豆油中总反式脂肪酸含量最多约为最少的90~100倍,在250℃以下大豆油中总反式脂肪酸的形成速度缓慢、相对含量低;脱臭时间对每一指定脱臭温度条件下,大豆油中总反式脂肪酸含量最多约为最少的2。
3) trans oleic acid
反式油酸
1.
The results showed that deodorizing temperature and time had little effects on the content of trans oleic acid in rice bran oil.
结果表明,脱臭温度和脱臭时间对米糠油中反式油酸含量的影响很小;脱臭温度对米糠油中反式亚油酸含量影响显著,脱臭时间对其影响的显著性次之;在一定的脱臭时间下,不同脱臭温度下米糠油中总反式脂肪酸含量最多的约为最少的30-40倍,在250℃以下米糠油中总反式脂肪酸的形成速度缓慢、相对含量低;在一定的脱臭温度下,不同脱臭时间时米糠油中总反式脂肪酸含量最多约为最少的8倍,且在250℃和270℃时,脱臭时间在40 min以下米糠油中总反式脂肪酸的形成速度缓慢、相对含量低。
2.
The results showed that deodorizing temperature and time had few effects on the content of trans oleic acid in lard,but for trans linoleic acid,deodorizing temperature affected its content significantly,and the effect of deodorizing time was secondly.
结果表明:脱臭温度和脱臭时间对猪油中反式油酸含量的影响相对较小;脱臭温度对猪油中反式亚油酸含量影响相对显著,脱臭时间对其影响的显著性次之;在脱臭温度250℃以下和脱臭时间40 m in以下猪油中总反式脂肪酸的形成速度缓慢、相对含量低;在脱臭温度250℃以上和脱臭时间40 m in以上猪油中总反式脂肪酸的形成速度快、相对含量高,其最高含量为1。
4) trans-fatty acids
反式脂肪酸
1.
The dangerous substance in oils:trans-fatty acids;
油脂中的有害物质反式脂肪酸
2.
The effects of deodorization temperature and time on the contents of trans-fatty acids in soybean oil were studied.
研究了脱臭温度和脱臭时间对大豆油中反式脂肪酸含量的影响。
3.
This article focuses on the detection methods of trans-fatty acids,including infrared spectroscopy,gas chromatography,thin layer silver ion chromatography,gas chromatography quality spectrometry,high performance liquid chromatography,capillary electrophoresis etc.
综述了红外光谱分析法、气相色谱法、银离子薄层色谱法、气相色谱质谱法、高效液相色谱法、毛细管电泳法等反式脂肪酸的检测方法,分析了TFA的性质、危害、来源与控制措施。
5) Trans fatty acids
反式脂肪酸
1.
Analysis of trans fatty acids by infrared spectroscopy and gas chromatography;
反式脂肪酸红外光谱和气相色谱分析
2.
Study advances in classification,source and function of trans fatty acids;
反式脂肪酸分类、来源与功能研究进展
3.
Analysis of trans fatty acids in refined and hydrogenated soybean oil by capillary gas chromatography;
毛细管气相色谱法测定精炼和氢化大豆油中的反式脂肪酸
6) trans fatty acid
反式脂肪酸
1.
Effect of deodorizing conditions on the content of trans fatty acid in rice bran oil;
脱臭工艺条件对米糠油中反式脂肪酸含量的影响
2.
Effect of deodorizing process on the content of trans fatty acid in edible oils;
脱臭过程对油脂反式脂肪酸含量的影响
补充资料：反式乌头酸
分子式：C6H6O6
分子量：174.11
CAS号：4023-65-8
性质：暂无
制备方法：暂无
用途：暂无
分子量：174.11
CAS号：4023-65-8
性质：暂无
制备方法：暂无
用途：暂无
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条