有关反式脂肪酸的几个问题  

Remarks related to trans fatty acids

作　　者：张根旺[1] 

机构地区：[1]河南工业大学,郑州450052

出　　处：《中国油脂》2008年第9期1-5,共5页China Oils and Fats

摘　　要：用于涂抹、烘焙、煎炸的食品专用油脂,主要以部分氢化油为原料,其中含有多量的反式脂肪酸(TFA)。近年来,科学研究和临床试验的大量数据表明,过量的TFA对人体健康有害,经过传媒的广泛报道,在世界范围内引起了普遍关注。有关国际组织和一些国家对限制反式脂肪(酸)采取了相应措施。在这种背景下,多种限制或取代食品中TFA的途径被提了出来,如改进油脂氢化工艺,固体脂和液体油的酯交换,高含固体脂的天然油脂的分提,使用具有氢化油功能的特性油脂等。Trans fatty acids （TFA） are harmful to human health , which causes the extensive concern around the world in recent years. Some related international organizations and many countries are taking measures to limit or ban the use of TFA in foods. The TFA mostly come from partially hydrogenated oils and are rich in margarine, shortening and spread products. TFA alternatives have four approaches： modification of the hydrogenation process ; use of interesterification ; use of fractions high in solids from natural oils ; and use of trait - enhanced oils.

关 键 词：反式脂肪酸 危害 控制 取代途径 

分 类 号：TQ641[化学工程—精细化工]