期刊论文

中文

中国油脂

1003-7969

2015

40

11

37-43

10.3969/j.issn.1003-7969.2015.11.008

基金项目：国家自然科学基金（31070612） 中南林业科技大学研究生科技创新基金（CX2014A05）

本校为第一机构

在180℃或更高温度下的深度煎炸是加工食物最常用的处理方法之一。油脂在深度煎炸过程中会发生氧化、水解、异构化及聚合等一系列化学反应。油脂的主体成分三酰甘油酯经历这些反应后产生的主要产物为挥发性组分、水解产物、氧化三酰甘油酯单体、环化物、反式结构化合物、聚合物等。了解深度煎炸条件下油脂发生的化学反应的可能机制及其主要产物,有助于控制油脂深度煎炸操作,从而保证煎炸食品的良好品质。

Deep-frying at 180℃ or above is one of the most common food processing methods. Reac- tions such as oxidation, hydrolysis, isomerization and polymerization of oils and fats take place in the deep - frying process. After these reactions, the main products of triacylglycerol, the major component of oils and fats, are volatile compounds, hydrolysis products, oxidized triacylglycerol monomers, cyclic compounds, trans- configuration compounds and polymers etc. Well understanding the possibIe mecha- nisms of these reactions and main products of oils...