研究了不同提油方法对香椿籽油理化特性、维生素E和脂肪酸的组成及含量的影响，考察了不同提油方法制备的香椿籽油的氧化稳定性。

The effects of different extraction method on physicochemical properties, profiles of vitamin E and fatty acids, and oxidation stability of Toona sinensis seed oil were investigated.

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结果表明，85%磷酸脱胶处理的核桃油氧化稳定性优于盐析及明矾脱胶处理的样品；

The result indicated that the oxidative stability of oil by 85% phosphoric acid degumming was stronger than other degumming oil.

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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.

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