煎炸油使用安全及有害成分控制研究进展

基金项目:

国家重点研发计划(2017YFD0400106)

北京市科技计划项目(Z171100001317004)。

详细信息

Research Progress of Safety and Harmful Component Control in Frying Oil

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology&Business University(BTBU), Beijing 100048, China;
2. Beijing Laboratory for Food Quality and Safety, Beijing Technology&Business University(BTBU), Beijing 100048, China

摘要: 煎炸食品一直深受各个年龄段消费者的喜爱,但食用油在煎炸过程中会发生品质劣变,危害人体健康。本文针对国内外煎炸用油的品种及要求进行了综述。阐述了煎炸工艺的新进展、煎炸油在热加工过程中因质量劣变产生的危害及机制,介绍了目前国内外煎炸油的质量评价标准、煎炸过程中产生的有害成分的检测指标与测定方法以及有害成分的控制,为我国煎炸油质量评价体系的完善和提升提供借鉴和参考。
- 煎炸油 /
- 有害成分 /
- 标准 /
- 检测方法 /
- 食品安全
Abstract: Frying foods have always been loved by consumers of all ages,but the quality of the cooking oil will deteriorate during the frying process and endanger human health. This paper reviews the varieties and requirements of frying oils at home and abroad. The new progress of frying process and the harm and mechanism of frying oil in the process of thermal processing due to quality deterioration are described. The quality evaluation standards of frying oil at home and abroad,the detection of harmful components in frying process,indicators and methods of measurement,control of harmful components are introduced. It provides the reference for the improvement and promotion of China's frying oil quality evaluation system.
- frying oil /
- harmful ingredients /
- standard /
- detection method /
- food safety