煎炸油中极性化合物和3-MCPDE的形成及控制研究进展  

Formation and control of total polar components and 3-MCPDE in frying oil:a review

作　　者：胡本伦 孙靖雯 赵元元 时浩楠 刘茹[1,2,3] 荣建华 贾才华[1,2,3] HU Benlun;SUN Jingwen;ZHAO Yuanyuan;SHI Haonan;LIU Ru;RONG Jianhua;JIA Caihua(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China;Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070 [2]国家大宗淡水鱼加工技术研发分中心(武汉),武汉430070 [3]长江经济带大宗水生生物产业绿色发展教育部工程研究中心,武汉430070

出　　处：《中国油脂》2022年第1期119-125,共7页China Oils and Fats

基　　金：国家重点研发计划项目(2018YFD0901005)。

摘　　要：食用油在长时间高温煎炸过程中,会发生氧化、聚合、水解等反应,产生不利于人体健康的安全危害因子如极性化合物(TPC)和3-氯丙醇酯(3-MCPDE)等。介绍了煎炸油中TPC与3-MCPDE的形成机制与危害,并重点介绍了煎炸过程中TPC和3-MCPDE形成的影响因素,及有效控制煎炸油中TPC与3-MCPDE形成的措施,旨在为揭示TPC和3-MCPDE形成机理、控制煎炸油中TPC和3-MCPDE的形成提供参考。During long time and high temperature of frying, the edible oil suffered from oxidation, polymerization, hydrolysis and other negative reactions, can form harmful ingredients that have adverse effects on human health, such as total polar components(TPC) and 3-monochloropropane-1,2-diol esters(3-MCPDE). The formation mechanism and hazards of TPC and 3-MCPDE in frying oil were reviewed. Emphasis was placed on the frying conditions influencing the formation of TPC and 3-MCPDE during frying and the measures to effectively control the formation of TPC and 3-MCPDE in frying oils were highlighted to provide references for revealing the formation mechanism and control of TPC and 3-MCPDE in frying oil.

关 键 词：煎炸油 极性化合物 3-MCPDE 形成机制 影响因素 控制措施 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.6[轻工技术与工程—食品科学与工程]