Question

请英语高手给翻译一下

The objective of this study was to determine the
fate of phytosterols in vegetable oils with varying fatty
acid composition used for frying. High oleic sunflower
(HOSun), corn (Corn), hydrogenated soybean (HSBO), expeller
pressed soybean (ESBO), and expeller pressed lowlinolenic
acid soybean oil (ELLSBO) were used for frying
potato chips in a pilot plant-scale continuous fryer. The same
oils, and regular soybean oil (SBO) were also used in
intermittent batch frying of tortilla chips. Phytosterols were
measured in oils collected at various times during frying by
GC to determine their loss. The formation of polymerized
triacylglycerides (PTAGs) and total polar compounds (TPC)
were analyzed to determine the extent of oil degradation.
In the continuous frying system, phytosterol loss ranged
between 4 and 6% in ESBO, ELLSBO, HOSun, and Corn,
with no loss in HSBO. PTAGs and TPC were highest in
ESBO and ELLSBO, followed by Corn, HOSun, and HSBO.
In the batch frying experiment, phytosterol loss ranged from
1 to 15%, and was highest in Corn followed by SBO and
HSBO. There was no significant loss of phytosterols in
ESBO, ELLSBO, and HOSun. Formation of PTAGs and
TPC during batch frying was highest in SBO and ESBO,
followed by Corn, ELLSBO, HOSun, and HSBO. In
conclusion, phytosterol loss in both the continuous fryer and
in the batch frying system appeared to be unrelated either to
fatty acid composition, or to the extent of oil degradation.

Answer 1

摘要本研究的目的是确定的
命运的植物甾醇的植物油脂肪酸和变化
酸性成分用于油炸。高和向日葵
(HOSun)、玉米(玉米)、氢化大豆(HSBO)、机
按ESBO),黄豆lowlinolenic机压
豆油(ELLSBO酸)被用来炒
在飞行员plant-scale薯连续炸锅。同一
油,并定期豆油(SBO)也使用
炸玉米脆片的间歇批。植物甾醇是
以在不同时期收集的油煎
毛细管气相色谱法测定他们的损失。聚合的形成
triacylglycerides(PTAGs)和总极性化合物(TPC)。
进行分析,来确定原油降解。
在连续的油炸植物甾醇系统、远程。损失
在ESBO 4 - 6%,ELLSBO,HOSun,玉米,
在HSBO没有损失。PTAGs TPC是最高的,
ESBO和ELLSBO紧随其后,玉米,HOSun,HSBO。
在第二批煎实验,植物甾醇损失
1至15%,紧随其后的是最高的玉米和。SBO
HSBO。没有重大损失的植物甾醇
ESBO,ELLSBO,HOSun。PTAGs的形成
在批TPC最多SBO,炸ESBO,
紧随其后的是玉米,ELLSBO,HOSun,HSBO。在
结论,植物在连续炸锅损失
在第二批煎系统似乎无关的事情要么
脂肪酸组成,或者在某种程度上的油劣化。

Answer 2

这研究的目标是要随着改变因为煎使用脂肪酸成分的决定在植物油中的植物甾醇类的命运。高油的向日葵(HOSun）,玉米(玉米）使大豆(HSBO）与氢化合,在一小规模试验性工厂以为单位的刻度连续可供油炸的食品中驱逐者敦促大豆(ESBO）和驱逐者 pressed lowlinolenic 酸黄豆油(ELLSBO）被因为煎炸土豆片使用。同样的油画和正常黄豆油(SBO）被在煎的间歇的批玉米粉圆饼芯片中也使用。植物甾醇类被在像的时刻各种各样经过 GC 在煎期间收集的油画中测量决定他们的丢失。聚合 triacylglycerides(PTAG）和总地极的化合物(TPC）的组成被分析决定石油降低的程度。在连续煎系统,植物甾醇类丢失中按排列在没有 HSBO 的减少的 ESBO,ELLSBO,HOSun 和玉米中的在中间4和6%。PTAG 和 TPC 在 ESBO 和 ELLSBO 中是最高经过玉米,HOSun 和 HSBO 跟着。在煎试验,植物甾醇类丢失的批中按排列从1到15%和随着到来经过 SBO 和 HSBO 的是最玉米含量高。事实上没有在 ESBO,ELLSBO 和 HOSun 中的植物甾醇类的对重要丢失。PTAG 和 TPC 的在煎的批期间的组成在 SBO 和 ESBO 中是最高经过玉米,ELLSBO,HOSun 和 HSBO 跟着。在的结论,植物甾醇类两者的减少中连续可供油炸的食品和煎系统出现在批是也向脂肪酸成分或者在程度上石油降低的和无关的。