油炸食品安全性分析及危害预防.pdfVIP

74 CH INA O ILS AN D FAT S 2010 V o l35 N o9 1 2 金华丽, 谷克仁 ( 1. 河南工业大学 粮油食品学院, 郑州 450052 2. 河南工业大学 磷脂研究所, 郑州 45000 1) : 对油炸过程中, 煎炸油脂发 的化学反应以及油炸食品中有害物的形成与危害进行了介绍, 并提出了危害预防措施在油炸过程中, 煎炸油脂发 热水解热分解和热氧化聚合反应, 产 游 离脂肪酸醛酮烷烃二聚物等有害物质, 而油炸食品在高温油炸条件下, 会产 多环芳烃杂环 胺类化合物和丙烯酰胺等有害物为了减少油炸过程中有害物的形成, 可以采取低温短时油炸等 措施 : 油炸食品 多环芳烃 杂环胺 丙烯酰胺 预防措施 : T 225 TS2016 : A : 1003- 7969 ( 2010) 09- 0074 - 04 Safety analy sis of fried food and its harm preven tion 1 2 JIN H uali , GU K eren ( 1. Co llege of Food Sc ience and Technology, H enan U niversity of T echno logy, Zhengzhou 450052, Ch ina 2. In stitute of Phospho lip ids, H enan U n iversity of T echno logy, Zheng zhou 450001, Ch ina) Abs tract: The chem ical react ions o f o ils dur ing fry ing and the form ation of h arm ful sub stances in fried food w ere introdu ced, and the harm prevent ion m easuresw ere described. In certa in fry ing cond ition s, fry ing o ils could be therm ally hydro lyzed, ox id ized, decomposed and po lym erized to generate free fatty ac id, aldehydes, ketones, a lkanes, dmi ers and o ther harm ful sub stances in h igh - tem p eraure frying, polycyc lic arom atic hydrocarbon s( PAH s), heterocyclic am ines( HCA s), acry lam ide (A CR) and o ther h arm fu l sub stances w ere form ed in fried foods. Som em easures, such as low tem p era ture and short tmi e, could be taken to reduce the form ation o f h arm fu l sub stances. K ey w ords: fried food polycyclic arom at ic hydrocarbons heterocyclic am ines acry lam ide prevention m easures , , , , ,