反式脂肪酸研究进展  

A Review of the Research Progress on Trans Fatty Acids

作　　者：谢明勇[1] 谢建华[1] 杨美艳[1] 邓泽元[1] 

机构地区：[1]食品科学与技术国家重点实验室南昌大学,南昌330047

出　　处：《中国食品学报》2010年第4期14-26,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：教育部长江学者和创新团队发展计划项目(IRT0540)

摘　　要：反式脂肪酸(Trans fatty acids,简称TFA)是不饱和脂肪酸的一种,是至少含有一个反式构型双键的不饱和脂肪酸的总称。许多研究表明大量食用含TFA的食物会加速动脉硬化,容易导致肥胖、心脑血管疾病、冠心病、糖尿病等疾病。TFA已成为近年来一些相关领域关注的焦点。国际组织及世界各国纷纷采取相关措施,降低或限制食品中的反式脂肪酸含量。本文就目前文献中反式脂肪酸的特点、产生、安全问题、测定方法以及各国的管理现状等进行综述。Trans fatty acids（TFA） is generic name of a type of unsaturated fatty acids that contain at least one double bond in the trans configuration.Much attention has been paid to the TFA in recent years,the latest studies show that TFA are harmful to human body,such as they can induce obesity,diabetes,angiocardiopathy,coronary heart disease and so on.For this reason,strict actions have been taken in many countries to control the contents of TFA in food,in order to support the food quality and ensure the life safety of consumer.This paper provides an overview of trans fatty acids in oils and fats used in food manufacture in recent years,including their characteristic,sources,hazards,determination methods,control strategies,etc.

关 键 词：反式脂肪酸 研究进展 食品安全 

分 类 号：R151[医药卫生—营养与食品卫生学]