煎炸油中极性化合物和3-MCPDE的形成 及控制研究进展Formation and control of total polar components and 3-MCPDE in frying oil: a review

Abstract

食用油在长时间高温煎炸过程中，会发生氧化、聚合、水解等反应，产生不利于人体健康的安全危害因子如极性化合物(TPC)和3-氯丙醇酯(3-MCPDE)等。介绍了煎炸油中TPC与3-MCPDE的形成机制与危害，并重点介绍了煎炸过程中TPC和3-MCPDE形成的影响因素，及有效控制煎炸油中TPC与3-MCPDE形成的措施，旨在为揭示TPC和3-MCPDE形成机理、控制煎炸油中TPC和3-MCPDE的形成提供参考。 During long time and high temperature of frying, the edible oil suffered from oxidation, polymerization, hydrolysis and other negative reactions, can form harmful ingredients that have adverse effects on human health, such as total polar components (TPC) and 3-monochloropropane-1,2-diol esters (3-MCPDE). The formation mechanism and hazards of TPC and 3-MCPDE in frying oil were reviewed. Emphasis was placed on the frying conditions influencing the formation of TPC and 3-MCPDE during frying and the measures to effectively control the formation of TPC and 3-MCPDE in frying oils were highlighted to provide references for revealing the formation mechanism and control of TPC and 3 -MCPDE in frying oil.

Keywords

• 煎炸油；极性化合物；3-mcpde；形成机制；影响因素；控制措施
• frying oil; total polar component; 3-mcpde; formation mechanism; influencing factor; control measure