摘要
本文对芝麻中天然存在的抗氧化成分进行了综述,对芝麻油精炼过程中,特别是酸性白土脱色过程中抗氧化成分的转变进行了讨论,并提出了可能的机理。同时,作者还对加工过程的影响进行了讨论,并提出了今后可能的研究和应用前景。
Natural antioxidants occuring in the sesame seed were reviewed. Antioxidative fractions transfered in the refining were discussed, Particulaly in the acidic clay discoloration, and the proposed mechanism was given. In the meantime, effect of processing condition was also reviewed and a potential research area was suggested.
出处
《广州化工》
CAS
1996年第1期14-18,共5页
GuangZhou Chemical Industry
