Trans fatty acid content and positional distribution in refined and heated rice bran oil

被引：5

作者：

Mezouari, Samia ^{[1
]}

Eichner, Karl ^{[1
]}

机构：

[1] Univ Munster, Inst Food Chem, Munster, Germany

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2008年 / 110卷 / 11期

关键词：

Heating; Refining; Rice bran oil; Sn-positions; Trans fatty acid;

D O I：

10.1002/ejlt.200700235

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to evaluate the impact of the refining process and of heating at frying temperature (180 degrees C, 8 h) on the content of trans fatty acids and their positional distribution in sn-positions of triacylglycerols (TAG) of rice bran oil. Tr-18:2 was an artifact specific to the deodorization step, which additionally changed its distribution at the 2-MAG and 1,3-DAG positions. No correlation between the formation of polymer TAG and trans fatty acids could be observed.

引用

页码：1058 / 1061

页数：4