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煎炸油中反式脂肪酸和极性化合物检测方法及防控措施研究进展
Progress in detection methods and prevention and control measures oftrans fatty acids and total polar compounds in frying oil
  
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中文关键词:  煎炸油  反式脂肪酸  极性化合物  分析检测方法  防控措施  危害
英文关键词:frying oil  trans fatty acid  total polar compound  analysis and detection method  prevention and control measure  hazard
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Author NameAffiliation
ZHAO Yuanyuan College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China 
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中文摘要:
      油脂在煎炸过程中会产生反式脂肪酸（TFA）和极性化合物（TPC）等危害因子，长期摄食会在体内蓄积，影响婴幼儿生长发育，引发心脏病、血栓、2型糖尿病、癌症等。对煎炸油中TFA和TPC的分析检测方法、危害及防控措施进行综述，旨在寻找快速有效的分析检测方法，并通过相应措施降低其含量。提出选择合适的煎炸温度，缩短煎炸时间，减少反复煎炸次数，选择饱和程度较高、氢化程度较低的煎炸油，选择合适的煎炸食品，添加适当种类和浓度的抗氧化剂等可降低煎炸油中TFA和TPC的含量。
英文摘要:
      Oil will produce trans fatty acids (TFA) and total polar compounds (TPC) and other harmful ingredients during frying, and they will accumulate in the body after long-term ingestion, affecting the growth and development of infants and young children, and causing heart disease, thrombosis, type 2 diabetes, cancer etc. The analysis and detection methods, hazards and prevention and control measures of TFA and TPC in frying oil were reviewed so as to find rapid and effective analysis and detection methods, and reduce their content through corresponding measures, such as choosing the appropriate frying temperature, shortening the frying time, reducing repeated frying times, choosing frying oil with higher saturation and lower hydrogenation, choosing suitable fried foods, and adding appropriate types and concentrations of antioxidants, etc.
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