oxidative stability

简明释义

抗氧化性

英英释义

例句

1.The research showed that the new oil formulation has improved oxidative stability 氧化稳定性, making it suitable for high-temperature cooking.

研究表明，新油品配方具有改善的oxidative stability 氧化稳定性，使其适合高温烹饪。

2.To extend shelf life, manufacturers often test the oxidative stability 氧化稳定性 of their products.

为了延长保质期，制造商通常会测试其产品的oxidative stability 氧化稳定性。

3.The study concluded that antioxidants significantly enhance the oxidative stability 氧化稳定性 of vegetable oils.

研究得出结论，抗氧化剂显著提高了植物油的oxidative stability 氧化稳定性。

4.A higher oxidative stability 氧化稳定性 in fats can prevent rancidity and maintain flavor over time.

脂肪中更高的oxidative stability 氧化稳定性可以防止变质并保持风味。

5.Food scientists are constantly looking for ways to improve the oxidative stability 氧化稳定性 of dairy products.

食品科学家不断寻找改善乳制品oxidative stability 氧化稳定性的方法。

作文

Oxidative stability is a crucial concept in various fields, especially in chemistry and food science. It refers to the ability of a substance to resist oxidation, which is a chemical reaction that can lead to the deterioration of materials and products. In simple terms, when a substance has high oxidative stability, it means that it can maintain its quality and integrity over time, even when exposed to oxygen or other oxidative agents. This property is particularly important for oils and fats, which are commonly used in cooking and food preparation.In the food industry, the oxidative stability of oils is vital because it affects the flavor, nutritional value, and safety of the products. When oils oxidize, they can develop off-flavors and harmful compounds, making them unsuitable for consumption. Therefore, manufacturers often conduct tests to measure the oxidative stability of their products, ensuring that they meet safety standards and consumer expectations.Moreover, the oxidative stability of oils can be influenced by several factors, including the type of oil, storage conditions, and the presence of antioxidants. For instance, oils high in polyunsaturated fats tend to have lower oxidative stability compared to those rich in monounsaturated or saturated fats. This is because polyunsaturated fats are more prone to reacting with oxygen, leading to quicker spoilage. To enhance the oxidative stability of oils, manufacturers may add natural or synthetic antioxidants, which can help slow down the oxidation process and prolong shelf life.In addition to food science, oxidative stability is also significant in the field of materials science. Many materials, such as plastics and coatings, can degrade over time due to oxidative reactions. This degradation can compromise the performance and durability of products, leading to increased maintenance costs and reduced lifespan. By improving the oxidative stability of these materials, manufacturers can create longer-lasting products that require less frequent replacement.Furthermore, understanding oxidative stability is essential in the development of pharmaceuticals and cosmetics. Many active ingredients in these products can be sensitive to oxidation, which can diminish their effectiveness. Therefore, formulators must consider the oxidative stability of their products to ensure that they remain effective throughout their intended shelf life. This often involves selecting appropriate packaging materials and incorporating stabilizers that protect against oxidative degradation.In conclusion, oxidative stability is a vital characteristic that influences various industries, including food, materials, pharmaceuticals, and cosmetics. By understanding and improving the oxidative stability of substances, manufacturers can enhance product quality, safety, and longevity. As consumers become more aware of the importance of product integrity, the demand for stable and reliable products will continue to grow. Therefore, ongoing research and innovation in the field of oxidative stability will play a critical role in meeting these consumer needs and advancing technology across multiple sectors.

氧化稳定性是多个领域，尤其是化学和食品科学中的一个重要概念。它指的是物质抵抗氧化的能力，氧化是一种化学反应，可能导致材料和产品的劣变。简单来说，当一种物质具有高的氧化稳定性时，意味着它能够在暴露于氧气或其他氧化剂的情况下，保持其质量和完整性。这一特性对于油脂等常用于烹饪和食品准备的材料尤为重要。在食品工业中，油脂的氧化稳定性至关重要，因为它影响产品的风味、营养价值和安全性。当油脂发生氧化时，可能会产生异味和有害化合物，使其不适合食用。因此，制造商通常会进行测试，以测量其产品的氧化稳定性，确保符合安全标准和消费者期望。此外，油脂的氧化稳定性可以受到多种因素的影响，包括油的种类、储存条件以及抗氧化剂的存在。例如，富含多不饱和脂肪的油脂通常具有较低的氧化稳定性，而富含单不饱和或饱和脂肪的油脂则相对较高。这是因为多不饱和脂肪更容易与氧气反应，导致更快的变质。为了提高油脂的氧化稳定性，制造商可能会添加天然或合成的抗氧化剂，这可以帮助减缓氧化过程，延长保质期。除了食品科学，氧化稳定性在材料科学领域也非常重要。许多材料，如塑料和涂层，可能会因氧化反应而随时间降解。这种降解可能会损害产品的性能和耐用性，导致增加维护成本和缩短使用寿命。通过改善这些材料的氧化稳定性，制造商可以创造出更耐用的产品，减少更换频率。此外，了解氧化稳定性在药品和化妆品的开发中也至关重要。许多这些产品中的活性成分可能对氧化敏感，这可能会降低它们的有效性。因此，配方师必须考虑其产品的氧化稳定性，以确保它们在预定的保质期内保持有效。这通常涉及选择合适的包装材料和加入保护性稳定剂，以防止氧化降解。总之，氧化稳定性是影响多个行业的重要特性，包括食品、材料、药品和化妆品。通过理解和改善物质的氧化稳定性，制造商可以提高产品的质量、安全性和耐用性。随着消费者越来越意识到产品完整性的重要性，对稳定可靠产品的需求将持续增长。因此，在氧化稳定性领域的持续研究和创新将在满足这些消费者需求和推动多个行业技术进步方面发挥关键作用。