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本帖最后由 gowest 于 2013-6-27 22:57 编辑
谢谢各位大厨莅临指导，不吝赐教。确实长了不少见识，以前中文连米糠油都没听说过，所以搜了下，果然神奇：
A medically significant component of rice bran oil is the antioxidant γ-oryzanol, at around 2% of crude oil content. Thought to be a single compound when initially isolated, it is now known to be a mixture of steryl and other triterpenyl esters of ferulic acids. Also significant is the relatively high fractions of tocopherols and tocotrienols, taken together as vitamin E
Studies have shown the antioxidant stability in rice bran oil remains almost constant even when heated at frying temperatures. The study of thermal degradation and antioxidant stability in the oil is carried out by heating the oil to the frying temperature up to 250°C for 0.5, 1, 1.5, 2hrs
The oxidative stability of rice bran oil was equivalent to or better than soybean, corn, canola, cottonseed, and safflower oil in a model system that simulated deep frying conditions
这两天有空就去超市搜搜看哪里能买到。 |
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咱也上个旧房改造 (2010-6-8) bobll_999 
发表于 2013-6-26 00:32
