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| 煎炸过程中食用油品质劣变及改善措施的研究进展 |
| Research progress on the deterioration of edible oil quality during frying and its improvement measures |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230177 |
| 中文关键词: 煎炸 食用油 品质 有害物质 改善措施 |
| 英文关键词:frying edible oil quality harmful substances improvement measures |
| 基金项目:中央级公益性科研院所基本科研业务费专项课题（ZX2223） |
| Author Name | Affiliation | | ZHAO Yingnan1,2, CHAI Chengliang1, ZHU Yingdan1,
LIU Yanyan2,XUE Yalin1, DUAN Zhangqun1 | (1.Institute of Cereal & Oil Science and Technology, Academy of National Food and strategic
Reserves Administration, Beijing 100037, China
2.College of Food, Heilongjiang Bayi
Agricultural Reclamation University, Daqing 163319, Heilongjiang, China) |
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| 中文摘要: |
| 煎炸是一种常用的食物烹饪方式，但在煎炸过程中食用油会发生品质劣变，危害人体健康。综述了食用油煎炸过程中影响油脂品质劣变的因素，包括煎炸油种类、煎炸时间、煎炸温度、煎炸食材，介绍了煎炸过程对油脂中总极性组分、反式脂肪酸、丙烯酰胺及3-氯丙醇酯和缩水甘油酯等有害物质生成的影响，提出可通过分类煎炸、不同种类食用油的调和及添加抗氧化剂等措施改善煎炸油品质。煎炸油的使用过程中应关注造成品质劣变的因素，并采用适当措施提升煎炸油的煎炸稳定性，以保障消费者的健康，促进煎炸食品行业的健康发展。 |
| 英文摘要: |
| Frying is a common method of cooking food, but during the frying process, the quality of edible oil can deteriorate, posing a risk to human health. The factors affecting the deterioration of oil quality during the frying process were summarized, including the type of frying oil, frying time, frying temperature, and frying ingredients. The effects of the frying process on the generation of harmful substances in the oil, such as total polar compounds, trans fatty acids, acrylamide, 3-chloropropanol esters, and glycidyl esters were introduced. Measures such as categorized frying, blending of different types of edible oils, and the addition of antioxidants were proposed to improve the quality of frying oils. Attention should be paid to the factors causing quality deterioration during the use of frying oil, and appropriate measures should be adopted to enhance the frying stability of frying oil, thereby safeguarding consumer health and promoting the healthy development of frying food industry. |
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