不同烹饪条件下食物中反式酸含量变化的研究  

Study on the Changes of Trans-Fatty Acids in Foods under Different Cooking Conditions

作　　者：张铁英 姜元荣 户超 杨虹 

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：《中国粮油学报》2012年第3期43-47,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：大量研究已经证明食物中的反式酸对人体健康有害,目前国外人们日常餐饮主要采用煎炸方式烹饪食物,而国内餐饮主要采用煎炒食物的烹饪操作,研究烹饪过程中反式酸含量的变化情况有着重要意义。采用煎炸鸡翅和薯条,煎炒土豆丝和肉丝的方法,来考察食物在烹饪过程中反式酸的变化情况。试验结果显示:煎炸完鸡翅后,鸡翅反式酸含量从起始的0.032 g/100 g变化到0.178 g/100 g(P<0.05)。煎炸完薯条后,薯条的反式酸含量从起始的0.019 g/100 g变化到0.269 g/100 g(P<0.05)。煎炒完土豆丝和肉丝后,食物反式酸含量由起始的0 g/100 g和0.017 g/100 g变化到0.037 g/100 g(P>0.05)和0.023 g/100 g(P>0.05)。上述试验结果说明煎炒后食物中反式酸的含量变化不显著,虽然煎炸后食物中反式酸的含量显著升高,但其反式酸的总量都小于0.30 g/100 g,均处于较低的水平。Potential to significantly increase cardiovascular risk by trans -fatty acids （TFAs） has been confirmed by plenty of previous studies. Catering industry constitutes one important possibility of intake of TFAs. In Chinese catering industry, stir - frying is as popular as deep - frying. Therefore, investigation of TFAs changing in both stir - frying and deep - frying will give some important clues about the intake of TFAs in daily life. The aim of this research was to explore the changes of TFAs content in foods after stir - fried or deep - fried. The results indicated that the content of TFAs in deep fried chicken wings and French fries have been increased significantly （ P 〈 0.05 ） to 0. 178 g/100 g and 0.269 g/100 g,compared with 0.032 g/100 g and 0. 019 g/100 g in the uncooked fresh foods respectively. In addition,the content of TFAs increased from 0 g,/100 g and 0.017 g/100 g to 0. 037 g,/100 g and 0.023 g/100 g（ P 〉0.05 ） respectively after stir- frying potato chips and shredded meat. The above results indicated that the changes of TFAs content were not significant during stir - frying. Though the changes of TFAs content were increased significantly during deep -frying, the TFAs content of deep -fried foods were very lower level that were all less than 0.30 g/100 g.

关 键 词：煎炸 煎炒 薯条 鸡翅 反式酸 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]