摘要
该文简介反式脂肪酸性质、来源、分类、对人体健康主要危害及世界各国管理规定,分析油脂加工过程中反式脂肪酸生成机理、途径及影响其生成工艺技术参数,重点综述阻断或减少油脂加工过程中反式脂肪酸生成途径与方法,并提出减控反式脂肪酸生成技术研究、反式脂肪酸安全风险分析与控制、监督管理措施等方面建议。
The properties, sources, classification, main hazards on human health and management regulations of trans fatty acids was briefly introduced in this paper. The formation mechanism and ways of trans fatty acids were discussed, the technical parameters influncing on foemation trans fatty acids in hydrogenation, refining and high temperature frying of vegetable oils were analyzed. These methods reducing or controlling formation of trans fatty acids in oil processing were mainly reviewed. The suggestions on techniques reducing formation of trans fatty acids, the safety risk analysis of trans fatty acids and supervision and management regulations were put forward in the end.
出处
《粮食与油脂》
北大核心
2013年第2期1-4,共4页
Cereals & Oils
