摘要
动物源食品中脂质的氧化降解会引起一系列的化学和物理变化,对食品品质变化尤其是香气的形成有重要作用。通常这些反应受到温度、氧气、时间等多种因素的影响,目前尚没有一种检测方法能同时测定氧化过程各个阶段中的氧化产物。本文对食品中脂质氧化降解机制及其检测技术进展进行了综述,以期为调控脂质氧化程度、改善食品品质提供理论依据。
Lipid oxidation and degradation in animal-derived food would cause a series of chemical and physical changes, in which the quality of food could be affected, especially the formation of aroma. These changes were usually influenced by many factors, such as temperature, oxygen, and time, etc. It is difficult to find a simple detection method which could apply to all phases of the lipid oxidation and determine all the oxi-dation compounds. The oxidation mechanism and detection method of degradation products in animal-derived food were reviewed in this article, which would provide a theoretical basis for further research of lipid oxida-tion controlled and improvement of food flavor.
出处
《食品安全质量检测学报》
CAS
2014年第10期3042-3046,共5页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(31471608)
"上海市中华绒螯蟹产业技术体系建设"项目(D-8003-10-0208)
上海市教委"食品质量与安全"重点学科建设项目(J50704)~~
关键词
脂质降解
氧化机制
香气
检测方法
lipid degradation
oxidation mechanism
aroma
detection method