食用油脂热烹饪油烟组分特征、健康风险及其影响因素的研究进展  

Research Progress in the Compositional Characteristics,Health Risks and Influential Factors of Cooking Oil Fume

作　　者：叶展 罗舒凡 吕亚萍 熊远夷 刘元法[1] YE Zhan;LUO Shufan;LÜYaping;XIONG Yuanyi;LIU Yuanfa(State Key Laboratory of Food Science and Resources,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,食品科学与资源挖掘全国重点实验室,江苏无锡214122

出　　处：《食品科学》2024年第12期324-339,共16页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100300);山东省重点研发计划(重大科技创新工程)项目(2021CXGC010808);中央高校基本科研业务费专项资金项目(JUSRP123045)。

摘　　要：热烹饪是中式烹饪中食用油最主要的应用场景之一。食用油在加热烹饪过程中产生的烹饪油烟,是由多种有机物和固体颗粒物等组成的复杂固液气成分,对室内空气和人体健康产生不良影响。本文首先综述了食用油脂烹饪油烟中两大类主要危害物,即颗粒物和挥发性气体成分的组分特征,及其在油脂热烹饪过程中的排放情况,并进一步总结了热烹饪油烟暴露程度对人群呼吸系统疾病和其他健康风险的影响;其次,从热烹饪方式、烹饪食材种类和食用油品质和基本性质的角度,探讨了食用油热烹饪油烟的主要影响因素;最后,对基于食用油热烹饪油烟气组分特征优化油脂加工技术,开拓未来油脂加工新工艺、新材料、新途径,实现食用油脂精准适度加工和绿色低耗加工,制造高品质营养健康中式烹饪食用油进行了展望。本文将为未来油脂科技发展提供一定参考,对于提升我国食用油营养品质和食用安全性,助力实现“健康中国”和“双碳”战略目标可能具有一定的指导意义。Thermal cooking is one of the major application scenarios of edible oils in Chinese cooking.Cooking oil fume(COF),which is generated from edible oils during thermal cooking,is a complex mixture of solid particles,liquid droplets and gaseous volatile organic compounds(VOCs),and COF imposes adverse effects on both the indoor atmosphere and human health.In the present review,we first elucidate the compositional characteristics of the two major harmful substances in COF,particulate matter(PM)and VOCs and their emission status during the thermal cooking of edible oils,and then summarize the influences of COF exposure on human respiratory diseases and other related health risks.Next,the major factors that affect the composition and emission characteristics of COF are discussed from the perspectives of thermal cooking methods,types of cooking ingredients,and the quality and basic properties of edible oils.Finally,an outlook is given on the optimization of edible oil processing technologies based on the compositional characteristics of COF and the development of new processing technologies,raw materials and pathways for future edible oils in the future in order to achieve precise and moderate processing of edible oils that is green with low energy consumption and to produce high-quality,nutritious and healthy edible oils for use in Chinese cooking.This review could provide some references for the future development of edible oil and fat processing technologies,and may be of guiding significance to improving the nutritional quality and safety of edible oils and fats and even helping to achieve the national strategic goals of“Healthy China”and“Double Carbon”.

关 键 词：食用油 烹饪油烟 油脂品质 健康风险 未来油脂 绿色加工技术 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]