油脂在深度煎炸过程中发生的化学反应及其主要产物  

Chemical reactions and main products of oils and fats during deep-frying

作　　者：王进英[1,2,3] 钟海雁[1,2,3] 周波[1,2,3] 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004 [2]稻谷及副产物深加工国家工程实验室,长沙410004 [3]经济林育种与栽培国家林业局重点实验室,长沙410004

出　　处：《中国油脂》2015年第11期37-43,共7页China Oils and Fats

基　　金：国家自然科学基金(31070612);中南林业科技大学研究生科技创新基金(CX2014A05)

摘　　要：在180℃或更高温度下的深度煎炸是加工食物最常用的处理方法之一。油脂在深度煎炸过程中会发生氧化、水解、异构化及聚合等一系列化学反应。油脂的主体成分三酰甘油酯经历这些反应后产生的主要产物为挥发性组分、水解产物、氧化三酰甘油酯单体、环化物、反式结构化合物、聚合物等。了解深度煎炸条件下油脂发生的化学反应的可能机制及其主要产物,有助于控制油脂深度煎炸操作,从而保证煎炸食品的良好品质。Deep-frying at 180℃ or above is one of the most common food processing methods. Reac- tions such as oxidation, hydrolysis, isomerization and polymerization of oils and fats take place in the deep - frying process. After these reactions, the main products of triacylglycerol, the major component of oils and fats, are volatile compounds, hydrolysis products, oxidized triacylglycerol monomers, cyclic compounds, trans- configuration compounds and polymers etc. Well understanding the possibIe mecha- nisms of these reactions and main products of oils and fats under deep - frying condition helped to control deep - frying processing, therefore, the quality of fried foods could be guaranteed.

关 键 词：深度煎炸 三酰甘油酯 化学变化 反应产物 形成机制 

分 类 号：TQ641[化学工程—精细化工]