煎炸油脂质变预防及其危害控制研究进展  

Research progress in alleviating oxidative harm of fried oil

作　　者：吕芳 林祥娜 朱靖雯 杨雨茜 伊雪儿 王光强 艾连中 夏永军 LYU Fang;LIN Xiangna;ZHU Jingwen;YANG Yuqian;YI Xueer;WANG Guangqiang;AI Lianzhong;XIA Yongjun(Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

机构地区：[1]上海理工大学医疗器械与食品学院上海食品微生物工程技术研究中心

出　　处：《工业微生物》2020年第1期56-62,共7页Industrial Microbiology

基　　金：国家自然基金面上项目(31771956);上海食品微生物工程技术研究中心(19DZ2281100);上海市大学生创新创业项目(SH2019177)

摘　　要：经反复高温加热的煎炸油会发生氧化水解等反应,生成对人体健康不利的极性组分等物质。本文将对三种不同品种植物油在煎炸过程中酸价、过氧化值、羰基价、极性组分等理化指标的变化及其原理进行综述,分析延缓煎炸油理化指标变化的措施,提出了通过摄入益生菌进行膳食干预以降低煎炸油对人体健康影响的方法建议。The frying oil heated repeatedly at high temperature will undergo reactions such as oxidation and hydrolysis to produce polar components which are harmful to human health.On the basis of physical properties and chemical properties,the changes and principles of three different kinds of vegetable oils in frying process were reviewd in this paper,such as acid value,peroxide value,carbonyl value and polar components,and the measures to delay the change of physical and chemical indexes of frying oil were analyzed.Furthermore,a novel method was sugguested that the oxidative harm of fried oil could be effectively reduced by dietary intervention with the intake of functional probiotics.

关 键 词：煎炸油 极性组分 膳食干预 益生菌 

分 类 号：TS2[轻工技术与工程—食品科学与工程]