摘要
油炸食品产生独特的美味,是一种重要的烹调加工方法。油炸过程经历复杂的物理和化学变化,如油的吸收、氧化、水解和热分解,产生许多有害成分,影响油炸食品感官,危害身体健康。各国对极性化合物和聚合物浓度等指标的最大值进行了限定。本文还综述了油脂酸价、氢过氧化物(LHP)及过氧化物的检测方法。总结目前的研究可以发现,油炸食品在良好的加工工艺和平衡膳食中不会对健康构成显著的危害。
Frying is an important cooking process due to the unique palatability characteristics of fried foods. Frying oil undergoes complex physical and chemical change, such as oil absorption, oxidation, hydrolysis and thermal decomposition, resulting in the formation of numerous constituents. The latter affect the organoteptic characteristics of the fried product and could pose health risks. Regulations on the maximum levels of polar compounds and polymer concentration have been utilized in many countries. This article also reviewed the methods for determination of acid value, lipid hydroperoxides （LHP） and peroxides in edible oils, It was concluded that based on information to date, and using good manufacturing practices, fried foods pose no significant health hazard in a balanced diet.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期232-234,共3页
Science and Technology of Food Industry
关键词
油炸
食用油质量
物理和化学变化
检测
frying
edible oil quality
physical and chemical changes
measurement
