油脂热加工产生醛类的机理及影响因素研究进展

Research Progress on the Mechanism and Influencing Factors of Aldehydes Production in Oil Hot Work

醛类化合物是指分子中含有—CHO(醛基)的化合物,它与含有亲核基团的蛋白质(或氨基酸)、膜脂、遗传物质的加成产物被认为与动脉粥状硬化、癌症、阿尔茨海默症等慢性疾病密切相关。油脂热加工过程会产生性质各异、种类繁多的醛类化合物,对食品安全造成极大威胁。本文综述了油脂热加工过程中醛类化合物产生机理、种类、分子特性、危害以及影响因素(食用油类型、脂肪酸组成、加热温度和时间、比表面积、加热方式、金属离子、油脂的发烟点、油脂热加工过程中所处理的食物对象)的研究进展,为该方向进一步的研究提供理论参考。

Aldehydes were compounds that contain -CHO in molecules. It could react with nucleophilic group of proteins (or amino acids), membrane lipids or genetic material, and was thought to be closely related to the occurrence of chronic diseases such as atherosclerosis, cancer, Alzheimer′s disease. Aldehyde compounds with different properties and various types were produced in hot-processed oils and fats, which pose a great threat to food safety. In this paper, the production mechanism, types, molecular properties, hazards and influencing factors (cooking oil type, fatty acid composition, heating temperature and time, specific surface area, heating method, metal ion, smoke point of oil, and food objects processed in the thermal processing of oils) of aldehydes in the hot processing of oil in oil hot work were reviewed, which provided theoretical reference for further research in this field.