| 万重,王宸之,苏赵,秦文,张清.食物油炸过程中挥发性成分研究进展[J].中国粮油学报,2017,32(12):126- |
| 食物油炸过程中挥发性成分研究进展 |
| Research progress on the changes in composition of volatile compounds formed during deep-fat frying process |
| 投稿时间：2017-01-16 修订日期：2017-05-03 |
| DOI： |
| 中文关键词: 食物油炸 挥发性成分 收集方式 检测技术 安全性 |
| 英文关键词:deep-fat frying, volatile compound, collection method, detection technology, safety |
| 基金项目: |
|
| 摘要点击次数: 1088 |
| 全文下载次数: 101 |
| 中文摘要: |
| 油炸食品的特有风味与食物油炸过程中产生的挥发性成分有关。由于具有较强的挥发性和复杂性，这类物质的鉴定需要有效的气体收集方式和检测分析手段。本文介绍了挥发性成分的常用收集方法、检测技术和安全性分析等，论述了煎炸油直接加热、食物油炸模拟过程和实际食物油炸过程挥发性成分生成情况的研究进展，旨在为食物油炸安全性的提高、煎炸油脂使用期限的评价、油炸食品品质和安全性的改善提供新的研究思路。 |
| 英文摘要: |
| The characteristic palatable aroma of fried food is mainly related to the volatile compounds formed during food frying. Due to high volatility and complexity, the analysis of volatile compounds could be objectively performed using effective collection methods and powerful detection techniques. The commonly used collection methods or sample preparation methods, detection techniques, and safety evaluation of volatile compounds were reviewed to introduce the research progress on changes in volatile compounds formed during processes of heating of frying oil, simulated deep-fat frying, and actual deep-fat frying. Consequently, new research topics were concluded for enhancing the safety of food frying environment, evaluating the service life of frying oil, and modifying the edible qualities and safety of fried food. |
| 关闭 |
|
|
|
