摘要
反式脂肪酸(trans fatty acids,TFA)一般天然存在于反刍动物体内,或在油脂精炼、加热、氢化加工过程中产生。不恰当的加工方式,如高温加热或油炸等,也会产生一定量的TFA,且不同加工条件对TFA生成量的影响程度不同。TFA对人体健康的影响是多方面的,因此更需要在油脂烹调过程中对其加以控制。本文从TFA的结构、来源、不同加工条件对其形成的影响、危害和消减措施等方面做出阐述,对我国目前暴露量进行分析并提出相关的建议。
Trans fatty acids （TFA） are non-conjugated unsaturated fatty acids with at least one trans double bond in the molecule. TFA naturally occur in small amounts in ruminant animals or are formed during oil refining, heating and hydrogenation. Improper cooking methods such as high-temperature heating and deep frying may also induce the formation of TFA, which depends on cooking conditions. TFA may cause hazards to human health in multiple ways. Thus, it is very necessary to control the formation of TFA in cooking oils. This article elucidates the chemical structure, sources and health hazards of TFA, the influence of cooking conditions on their formation. Moreover, some suggestions are proposed for dietary exposure assessment to TFA.
出处
《肉类研究》
2014年第7期32-37,共6页
Meat Research
基金
国家现代农业(肉牛牦牛)产业技术体系建设专项(nycytx-38)
关键词
反式脂肪酸
油炸
健康危害
绿色制造技术
trans fatty acids （TFA）
frying oils
health hazards
green manufacturing technology
