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題 名 | 食用油脂在高溫下之變化及其測定法 |
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作 者 | 顏裕鴻; | 書刊名 | 大葉學報 |
卷 期 | 1:1 1992.12[民81.12] |
頁 次 | 頁19-33 |
分類號 | 466.11 |
關鍵詞 | 油脂; 油炸; 劣變; 測定; 毒性; 抗氧化劑; 氧化; Fats and oils; Frying; Deterioration; Measurement; Toxicity; Antioxidants; Oxidation; |
語 文 | 中文(Chinese) |
中文摘要 | 食用油脂通常在消費者攝食之前都經過不同條件的高溫處理,其中尤以油炸的處理條件最為劇烈。油炸時發生的基本化學反應包括氧化、水解、聚合、異構化與裂解;由於反應錯綜複雜,而且反應產物數目龐大,因此對其瞭解尚屬有限。油脂的本質、高溫操作條件、金屬離子、抗氧化劑與食品等因素都會對油脂高溫變化產化影響。油脂經上述變化後,其健康安全性值得重視,雖然尚無一致的定論,但隨著生化、營養與醫學的發展,高溫劣化油的安全性亦應隨時研究檢討之。在油脂劣化程度的測定方面,因近代分離分析技術的進步,對油炸油劣化的評估亦愈趨快速精確,GC、HPLC與FOS是較廣泛使用的儀器分析方法。本文回顧了基本油炸化學、影響變化的因子、健康安全性以及劣化的測定方法等。 |
英文摘要 | Edible fats and oils are usually treated under various thermal conditions before consumption. Among them, frying is a popular and the most strict one. The chemical reactions occurring during frying include oxidation, hydrolysis, polymerization, isomerization, and pyrolysis. Because of the complexity of the reactions involved and the enormous number of products formed, there is still much left to be learned about the frying chemistry. The thermal deterioration of fats and oils is affected by the properties of the lipids, the operation conditions, metal ions and antioxidants present, and foods. Wholesomeness and safety of the thermal deteriorated lipids require a severe investigation. Although a final conclusion has not been drawn yet, this subject should be reviewed continually with the advances in biochemistry, nutrition, and medicine. In the determination of the deterioration of fats and oils, substantial progresses have been made. With the development in modern separation and analysis techniques, the evaluation of the quality of fats and oils is becoming faster and more accurate. Gas chromatography, HPLC, and FOS are some of the popular approaches. This paper reviews the basic frying chemistry, the factors affect the changes, the wholesomeness and safety, and the methods for the determination of the deterioration. |
本系統中英文摘要資訊取自各篇刊載內容。