摘要
食用油是日常饮食制作过程中必不可少的一种烹饪材料,在为食物增加口感和色泽的同时,也潜藏着不可忽视的危险。科学研究表明,油脂经过长时间高温反复烹饪,会与空气中的水分和氧气等发生一系列复杂的化学反应,产生对人体有害的物质,特别是煎炸用油一旦超过了使用极限,就会对食用者造成难以挽救的创伤。通过对煎炸用油的使用极限进行定性定量分析,可以为健康使用煎炸油提供科学指导。
Edible oil is an indispensable cooking material in the daily diet making process.It increases the taste and color of food,and also has hidden dangers.Scientific research showed that oils that were repeatedly cooked at high temperatures for a long time could come into contact with moisture and oxygen in the air,and could lead to a series of complex chemical reactions,and could form substances harmful to the human body.Especially if the frying oil exceeded the use limit,it could cause irreparable trauma to the consumer.In this paper,qualitative and quantitative analysis of the use limit of frying oil was carried out by means of experimental exploration,and the result could provide scientific guidance for the healthy use of frying oil.
作者
王志强
李维嘉
许泽群
WANG Zhiqiang;LI WeiJia;XU Zequn(Guangdong provincial key laboratory of emergency test for dangerous chemicals,China national analytical center,Guangdogn Guangzhou 510070,China)
出处
《食品工程》
2018年第4期57-59,共3页
Food Engineering
基金
广东省科学院建设国内-流研究机构行动专项资金项目(2019GDASYL-0105015)
