烹饪油烟中醛类形成的影响因素以及防控技术研究进展  

Research Progress on Influential Factors of and Control Technologies for Aldehyde Formation in Cooking Oil Fume

作　　者：付贵 樊震宇[1,2] 孙亚婷 赵月亮 王明福 FU Gui;FAN Zhenyu;SUN Yating;ZHAO Yueiang;WANG Mingfu(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Dr.Cheese Technology Co.Ltd.,Shanghai 200040,China;School of Public Health,School of Medicine,Shanghai Jiao Tong University,Shanghai 200025,China;Institute for Advanced Study,Shenzhen University,Shenzhen 518060,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]奶酪博士(上海)科技有限公司,上海200040 [3]上海交通大学医学院公共卫生学院,上海200025 [4]深圳大学高等研究院,广东深圳518060

出　　处：《食品科学》2024年第10期298-309,共12页Food Science

基　　金：国家自然科学基金青年科学基金项目(31901807);国家自然科学基金面上项目(31871901)。

摘　　要：气态油烟成分复杂且含有大量有害挥发性有机化合物,是居室空气的主要污染物之一,同时也是油烟臭味的主要来源,其中醛类占有主要比例。本文综述了烹饪油烟的形成、组成,油烟中挥发性醛类的危害、检测方法和形成的影响因素,并总结了目前油烟中醛的防控措施,以期为科学调控油烟中醛的污染提供理论依据。Gaseous oil fume is complex in composition and contains a large number of harmful volatile organic compounds(VOCs),which are one of the major pollutants in indoor air and also the major source of oil fume odor,with aldehydes accounting for the major proportion.This paper reviews the formation and composition of cooking oil fume,the hazards of and the detection methods for volatile aldehydes in cooking oil fume,and the factors influencing their formation.It also summarizes the current techniques to control the formation of aldehydes in cooking oil fume to provide a theoretical basis for the scientific regulation of aldehydes pollution from cooking oil fume.

关 键 词：烹饪油烟 醛 检测 影响因素 调控技术 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]