脂肪酸及其衍生物因为产品种类的多样性和包装、运输、储存条件的复杂性导致产品保质期不稳定,因此探索其氧化机理,寻找新的、经济、有效的方式来稳定和延长产品保质期就很有必要。 Due to the variety of products and the complexity of packaging, transportation and storage conditions, fatty acids and their derivatives have unstable shelf-life. Therefore, it is very necessary to explore the mechanism of oxidation and find new, economical and effective ways to stabilize and extend the shelf life of products Is necessary.