| 刘海兰，刘玉兰，陈刚，等.油脂煎炸过程质量安全风险研究进展[J].中国油脂,2017,42(11):.[LIU Hailan, LIU Yulan, CHEN Gang，etc.Review on quality and safety risks of frying oil[J].China Oils and Fats,2017,42(11):.] |
| 油脂煎炸过程质量安全风险研究进展 |
| Review on quality and safety risks of frying oil |
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| DOI： |
| 中文关键词: 油脂煎炸 质量安全 有害成分 风险控制 |
| 英文关键词:oil fring quality safety harmful ingredient risk control |
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| 摘要点击次数: 1283 |
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| 中文摘要: |
| 食品的油脂煎炸是一个复杂的物理化学过程。在持续高温条件下，油脂易发生热氧化、热聚合、热分解、热水解等反应，与此同时煎炸食材也对油脂品质变化产生影响。煎炸食品以诱人的色、香、味为人们所喜爱，但煎炸食品也会因油脂煎炸过程产生的极性组分、氧化甘油三酯聚合物、多环芳烃、3-氯丙醇酯、反式脂肪酸等有害成分存在食品安全风险。深入系统研究油脂煎炸过程可能存在的质量安全风险及风险因子，研究油脂煎炸过程质量安全可控的技术和措施，保证煎炸食品的质量安全，是食用油行业和食品加工业高度关注的内容。对油脂煎炸过程中可能产生的质量安全风险及风险因子进行分析归纳，并对近年来油脂煎炸过程质量安全风险控制的研究进展进行综述。 |
| 英文摘要: |
| Frying food in oil is a complex physical and chemical process. Under continuous high temperature condition, oil is prone to thermal oxidization, thermal polymerization, thermal decomposition, thermal hydrolysis and other reactions, meanwhile, fried food materials also have a certain impact on the quality of oil. Fried food was loved by people for the attractive fragrance, unique taste and golden color, but it has safety risks for the polar components（PC）,oxidized triglyceride polymers （TGP）,polycyclic aromatic hydrocarbons（PAHs）, trichloropropanol ester（3-MCPD ester）, trans fatty acids（TFA） and other harmful ingredients produced during frying. Depth systematical study of the possible quality safety risks and risk factors in the frying process, quality safety technology and measures during oil frying process, and quality safety assurance of fried food were the highly attention of edible oil industry and food processing industry. The quality safety risks and risk factors that maybe generated during frying were analyzed and summarized up and the quality safety risk control of frying process was also reviewed. |
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