Unverified85% confidenceFactTime unknown
'冷压榨(Cold Pressed)'指压榨温度<27℃不用化学溶剂，营养保留好但出油率低价格高；'压榨'只保证物理压榨；'浸出/精炼'用溶剂萃取出油率高更便宜。凉拌用油认准冷压榨，炒菜可用精炼油
1
Sources
85%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
Related Claims
Unverified冷压（cold-pressed）保留更多营养和风味但烟点低、价格高、保质期短；精炼油烟点高耐储存但营养损失多——高温烹饪用精炼，凉拌调味用冷压78% similarUnverified冷压（cold-pressed，压榨温度<50℃）保留更多不皂化物、维E和活性成分，屏障修复应选冷压；精炼油虽稳定但活性成分和天然抗氧化剂大量流失76% similarUnverified冷榨(cold-pressed)工艺优于溶剂萃取，冷榨能最大程度保留GLA活性并避免化学溶剂残留，产品标注应查看'cold-pressed'或'超临界CO2萃取'字样74% similarUnverified务必选择低温冷榨（冷压）工艺而非热榨或浸出，因为ALA在高温下极易氧化分解；标注'压榨温度≤60℃'或'物理冷压'的产品营养保留更好73% similarUnverified加厚冷冻款可耐低温不易脆裂，但不适用于微波加热或高温水煮，需解冻后将食物取出再加热72% similar
Cite This Claim
Stable URI
https://kongchang.com/claim/444948API
curl https://kongchang.com/api/v1/knowledge/claims/444948MCP
get_claim(id=444948)