中链脂肪酸在烹饪油中的应用研究进展  

Advances of medium -chain fatty acids application to cooking oil

作　　者：周盛敏 张余权 姜元荣 

机构地区：[1]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《食品科技》2011年第6期205-208,212,共5页Food Science and Technology

摘　　要：中链脂肪酸具有独特的营养功能,易消化吸收,能快速转化为能量。由于其低烟点、易起泡的局限性使其作为烹饪油使用存在一定的缺陷,而通过酯交换技术开发的中长链脂肪酸食用油,能很好提高烟点和减少起泡,可以作为普通烹饪油应用。同时综述了中长链脂肪酸食用油在动物和临床研究中能减少体脂肪的积累和保持健康体重的保健功能。Medium-chain fatty acids have unique nutritional characteristics,more readily digested and absorbed than long-chain triacylglycerol（LCT）,and easily utilized as energy.The use of MCT as an edible oil is limited because it has low smoking point and easily foams during deep-frying.Medium-and long-chain triacylglycerol（MLCT） prepared by transesterification between MCT and LCT has a higher smoking point and reduced foaming property.MLCT oil has been shown to result in less body fat accumulation in animal and human clinical studies.

关 键 词：中链脂肪酸 中链甘油三酯 中长链甘油三酯 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程]