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| Formation and control of total polar components and 3-MCPDE in frying oil: a review |
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| DOI： |
| KeyWord:frying oil total polar component 3-MCPDE formation mechanism influencing factor control measure |
| FundProject:国家重点研发计划项目(2018YFD0901005) |
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| Abstract: |
| During long time and high temperature of frying, the edible oil suffered from oxidation, polymerization, hydrolysis and other negative reactions, can form harmful ingredients that have adverse effects on human health, such as total polar components (TPC) and 3-monochloropropane-1,2-diol esters (3-MCPDE). The formation mechanism and hazards of TPC and 3-MCPDE in frying oil were reviewed. Emphasis was placed on the frying conditions influencing the formation of TPC and 3-MCPDE during frying and the measures to effectively control the formation of TPC and 3-MCPDE in frying oils were highlighted to provide references for revealing the formation mechanism and control of TPC and 3 -MCPDE in frying oil. |
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