本文以食用菜籽油为对象，研究了天然维生素E对植物油脂氧化稳定性的影响。
This paper studied the effect of natural vitamin E on the oxidative stability of edible rapeseed oil.
一些全国连锁餐厅特别指出,只有炸薯条可能会含有以下食用油中一种或几种：玉米油、菜籽油、豆油、棉籽油、葵花油和棕榈油。
National chain restaurants typically reveal only that fries may contain one or more of the following oils: corn, canola, soybean, cottonseed, sunflower and palm.
上述所提到的所有食用油中，玉米油可能是最无益的，它的有害饱和脂肪含量比菜籽油或葵花油高，而有益心脏健康的化合物含量比豆油低。
Corn oil is probably the least healthy of the oils mentioned, with more harmful saturated fats than canola or sunflower and fewer heart-healthy compounds than soybean.
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