脂肪酸分析传感器的研究进展  

Progress of sensors for the analysis of fatty acids

作　　者：王晓洁[1] 陈华[1] 魏为力[2] 

机构地区：[1]重庆大学化学化工学院,重庆401331 [2]重庆大学药学院,重庆401331

出　　处：《化学传感器》2017年第1期2-8,共7页Chemical Sensors

摘　　要：食用油在加工过程中,会产生对人体有害的反式不饱和脂肪酸,反式脂肪酸对人体的危害极大。近年来,食用油的安全问题得到越来越多国家的密切关注,食品安全问题越发尖锐和凸出。鉴于此,对食用油中脂肪酸的识别和含量检测显得至关重要。脂肪酸分析传感器是利用脂肪酸的特定理化性质而构建的一种分析手段,文章总结了几种不同类型的脂肪酸分析传感器,综述了每种分析手段的优、缺点以及发展前景,为后续脂肪酸的检测以及食用油煎炸手段的改进提供参考。Edible oil will produce harmful trans-unsaturated fatty acids in the process of cooking, trans-fatty acids put great threats to the human body. Nowadays, more and more countries pay attention to the safety of edible oil,besides, food safety problems become more acute and bulge. Given this, analysis of fatty acids in cooking oil is essential. The fatty acid analysis sensor is a kind of analytical method based on the specific physical and chemical properties of fatty acids. The paper summarizes several different types of fatty acid analysis sensors, including the advantages and disadvantages of each analysis method and development prospects for subsequent fatty acid detection.

关 键 词：脂肪酸 理化性质 食品安全 传感器 

分 类 号：TP212[自动化与计算机技术—检测技术与自动化装置]