目的探讨气相色谱法检测食品中反式脂肪酸的含量。
Objective To investigate the content of trans fatty acid in food by using gas chromatography.
研究了脱臭温度和脱臭时间对猪油中反式脂肪酸含量的影响。
The effects of deodorizing temperature and time on the content of trans fatty acid in lard were studied.
研究了脱臭温度和脱臭时间对米糠油中反式脂肪酸含量的影响。
The effect of deodorizing temperature and time on the content of trans fatty acid in rice bran oil was studied.
研究了脱臭温度和脱臭时间对大豆油中反式脂肪酸含量的影响。
The effects of deodorization temperature and time on the contents of trans-fatty acids in soybean oil were studied.
研究了脱臭温度和脱臭时间对大豆油中反式脂肪酸含量的影响。
The effects of deodorization temperature and time on the content of oryzanol in rice bran oil was studied.
该文对油脂氢化过程中反式脂肪酸形成及降低反式脂肪酸含量措施进行论述。
The formation of trans fatty acids during edible oils hydrogenation and the measures of reducing the TFA content in edible oils were described.
同时对油脂加工业而言，这也意味着一场旨在减少食品中反式脂肪酸变革开始。
For fat and oil industry, it also means a chang start-to reduce the trans fatty acid content of the food.
同时，纽约及芝加哥已经提出了有关限制餐饮业食物中反式脂肪酸含量的一些措施。
Meanwhile, New York City and Chicago have proposed measures to limit trans fats in restaurant foods.
专家指出：每天一杯500毫升珍珠奶茶中反式脂肪酸含量已超出正常人承受极限，饮用者易患心血管疾病。
Experts says that a glass of 500ml of bubble tea a day far exceed the allowable limit of trans fats for any person. It will lead to heart and blood vessel diseases.
鸡脯肉、油条煎炸过程中，光皮树油中反式脂肪酸的变化复杂，反式脂肪酸总量变化范围较小，但其类型变化较大。
During the frying of chicken and twisted dough sticks, the change of trans fatty acids was complicated, and its total content changed a little, but the type changed a lot.
在食品工业中，食品生产商面对日益增加的压力，试图减少或除去其产品中反式脂肪酸，但是重新设定配方并不是一帆风顺的，需要面临挑战。
The food industry as a whole has expressed its commitment to removing trans fatty acids from its products, but such reformulation is not straightforward and presents challenges.
尽量避免在美国反式脂肪酸食物列表中的食品。
Avoid any items on our list of the trans-fattiest foods in America.
肯德基声称它们的炸鸡中不含反式脂肪酸。
KFC claims 0g trans fat per serving for all their Fried chicken.
在许多油炸食品和加工食品中，都有反式脂肪酸，据说这是脂肪中最坏的一种。
Trans fat, which is found in many Fried and processed foods, is said to be the worst form of fat.
由于氢化油中的反式脂肪酸严重威胁人类健康，很多西方国家已经对其封杀，而氢化油的生产和使用在我国依然十分普遍。
The trans-fatty acids contained in hydrogenated oil pose a severe threat to health that has led many Western countries to ban its use, but its production and use are still rather common in China.
丹麦在2004年要求：在本国产或进口的食品所用的油或脂肪中，工业生产的反式脂肪酸含量都必须低于2%。
In 2004 Denmark made it mandatory that all oils and fats used in locally made or imported foods must contain less than 2% industrially produced trans fatty acids.
油脂的氢化、精炼和食品加工过程中，也会产生反式脂肪酸异构体。
It also produced during the procedure of oils and fats hydrogenation, refining and food processing.
羟基-2-癸烯酸的反式异构体被认为是蜂王浆中脂肪酸的重要组分，也是衡量蜂王浆质量的有效成份。
The inverse isomer of (E) - 10- hydroxyl -2- decylenic acid is a major component part of fatty acid in bee royal jelly and an effective composition used as judging quality of bee royal jelly as well.
油脂在加工过程中由于加氢、长时间高温等引起脂肪酸结构变化，顺式脂肪酸转变为反式脂肪酸。
The structure of fatty acids, can be changed by hydrogenation, high temperature for long time, etc. , and cis fatty acid is fatty acid is turned to trans fatty acid (TFA).
实验发现，油炸后食品中饱和脂肪酸和反式脂肪酸含量比油炸前食品中含量有升高，而油炸后食品中多不饱和脂肪酸和顺式脂肪酸含量比油炸前食品中含量显著降低。
Saturated fatty acid and trans fatty acid in Fried food were higher than non-fried food; polyunsaturated fatty acid and cis fatty acid of Fried food was lower than non-fried food.
实验发现，油炸后食品中饱和脂肪酸和反式脂肪酸含量比油炸前食品中含量有升高，而油炸后食品中多不饱和脂肪酸和顺式脂肪酸含量比油炸前食品中含量显著降低。
Saturated fatty acid and trans fatty acid in Fried food were higher than non-fried food; polyunsaturated fatty acid and cis fatty acid of Fried food was lower than non-fried food.
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