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  5. THE EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE OXIDATIVE STABILITY OF OFALGAL OIL

THE EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE OXIDATIVE STABILITY OF OFALGAL OIL

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：moli2146
【摘 要】
：
Algal oil could be easily oxidized in storage because its docosahexaenoic acid (DHA) was a highly unstable ω-3 PUFA.The effects of storage conditions on the oxidative stability of algal oil were inves
【作 者】
：
Zhenlin Chen Hua Xiong Jinfeng qi Yuzhen Liu Mingyong Xie Zeyuan Deng Weiwan Zheng 
【机 构】
：
State Key Laboratory of Food Science and Technology,Nanchang University, Nanchang ,Jiangxi 330047, C
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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　　Algal oil could be easily oxidized in storage because its docosahexaenoic acid (DHA) was a highly unstable ω-3 PUFA.The effects of storage conditions on the oxidative stability of algal oil were investigated by the peroxide value(POV) and DHA content of algal oil.The storage conditions included air,light,temperature,protecting by N2,antioxidants with or without N2.POV and DHA content were determined bychromatometry and gas chromatography respectively.
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