油脂及富含油脂的食品在人们的膳食中占相当大的比例,但其在长时间贮存后由于受光线、空气、温度等因素的影响易发生酸败,使食品的营养价值降低,感官性状恶化,同时在酸败过程中产生对人体有害的过氧化物和自由基,可导致人体衰老、肿瘤、心血管病等发生,我国特别是北方居民习惯长期贮油,食用后易对人体造成较大危害。防止油脂酸败的措施很多,最重要的是在油脂生产加工的早期添加抗氧化剂。 Oil and fat-rich foods make up a large proportion of people’s diets, but they are prone to rancidity when exposed to light, air and temperature for a long period of time, causing the nutritional value of food to deteriorate and sensory traits deteriorate At the same time, during the process of rancidity, it produces harmful peroxides and free radicals which can lead to human aging, cancer and cardiovascular diseases. Our country, especially the residents in the north, are accustomed to long-term oil storage and cause great harms to human body after eating . Many measures to prevent the rancidity of the oil, the most important is the early fat production and processing of antioxidants.