我国食用植物油的生产开发现状及其脂肪酸组成改良进展  

Production and development status of edible vegetable oils and improvement progresses of their fatty acid compositions in China

作　　者：吴晶晶 郎春秀[2] 王伏林[2] 刘仁虎[2] 郑滔[2] 吴关庭[2] WU Jingjing;LANG Chunxiu;WANG Fulin;LIU Renhu;ZHENG Tao;WU Guanting(School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;Institute of Virology and Biotechnology,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]浙江省农业科学院病毒学与生物技术研究所,杭州310021

出　　处：《中国油脂》2020年第5期4-10,共7页China Oils and Fats

摘　　要：食用植物油是人类不可或缺的重要食品之一,不仅富含人体所需三大营养物质之一的脂肪,而且还能提供其他多种营养成分,因而与人们的饮食和健康息息相关。食用植物油的保质保量供应事关国家食品安全。食用植物油种类众多,不同食用植物油之间的差异主要表现为脂肪酸组成的差异。对我国主要食用植物油和小品种食用植物油的生产开发现状、植物油的脂肪酸组成以及主要食用植物油脂肪酸组成的改良进展进行了介绍。As one of the indispensable and important foods for human beings,edible vegetable oil is not only rich in fat,one of the three major nutrient substances needed by human body,but also can provide multiple other nutritional components. Therefore,edible vegetable oil is closely related to people’s diet and health. To ensure adequate supplies of high quality edible vegetable oil is a matter of national food safety. There are many kinds of edible vegetable oils,among which the differences are mainly manifested in the differences of fatty acid compositions. The production and development status of main edible vegetable oils and small variety edible vegetable oils,the fatty acid compositions of vegetable oils and the improvement progresses of fatty acid compositions of main edible vegetable oils in China were introduced.

关 键 词：食用植物油 生产 开发 脂肪酸组成 改良 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS221[轻工技术与工程—食品科学与工程]