Chemical structures,analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing:A review  

作　　者：Miao Zhang Chenxu Wang Zhuohong Xie Boyan Gao Liangli Yu 

机构地区：[1]Institute of Food and Nutraceutical Science,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China [2]Department of Nutrition and Food Science,University of Maryland,College Park,MD 20742,United States

出　　处：《Grain & Oil Science and Technology》2024年第4期270-279,共10页粮油科技（英文版）

基　　金：funded by the National Natural Science Foundation of China (Grant No.32272426).

摘　　要：There is an increasing attention on oxidative derivatives of triglycerides,a group of potential thermal processing induced food toxicants,which are formed during the thermal processing of food lipids.This review aims to summarize current knowledge about their formation mechanisms,detection approaches,and toxicology impacts.Oxidative derivatives of triglycerides are generated through the oxidation,cyclization,polymerization,and hydrolysis of triglycerides under high-temperature and abundant oxygen.The analytical techniques,including GC,HPSEC,MS,^(1)H-NMR were discussed in analyzing these components.In addition,their toxic effects on human health,including effects on the liver,intestines,cardiovascular system,immune system,and metabolism were elucidated.Information in this review could be used to improve the understanding of oxidative derivatives of triglycerides and ultimately improve academic and industrial strategies for eliminating these compounds in thermal processing food systems.

关 键 词：Oxidative derivatives of triglycerides Food thermal processing Formation mechanism Analytical approaches Toxicological effects 

分 类 号：TS201.6[轻工技术与工程—食品科学]