【摘要】 油脂是人类膳食中基本营养素之一。不同品种的油脂由于脂肪酸组成和结构上的差异,以及类脂物种类,含量的不同,其生理意义和营养价值就不同。本文论述了诸因素如必需脂肪酸含量、消化吸收率、类脂含量、油脂的新鲜度和精炼等对油脂的营养价值的影响。更多还原

【Abstract】 Oils and fats are one of the bisic mutrients in man’s food. Different kinds of oils and fats have different Physiological functions and nutritive values due to the differentes in composition and stru cture of fatty acids, the variety of classes and contents of the lip-ids in them.This PaPer is dealing with the effects of the various factors, such as the content of main fatty acids the digestibility, the liPids content, the freshness and refining quality on the nutritive values of oils and fats.更多还原