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文章综述油脂反式脂肪酸的主要来源和危害。阐述目前国内外对反式脂肪酸的研究现状和采用控制技术,说明以酯交换技术作为生产零反式脂肪酸的基料油,对开发营养健康型专用油脂具有实践意义。 相似文献
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油脂精炼过程中反式脂肪酸控制的研究进展 总被引:1,自引:0,他引:1
反式脂肪酸问题近年来已经成为油脂加工和食品安全领域关注的焦点,开发不含反式脂肪酸的新技术、新产品已经成为油脂工作者的当务之急,通过对反式脂肪酸的来源与控制标准、油脂精炼过程中反式脂肪酸的产生和控制进行研究,为后续低温、短时、少汽的油脂精炼脱臭工艺和设备的研究开发做基础。 相似文献
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食品中的反式脂肪酸与食品安全 总被引:1,自引:0,他引:1
反式脂肪酸是具有反式构型双键的一类不饱和脂肪酸的总称,其来源广泛,存在于大量的油脂及油脂食品中。近年流行病学调查研究表明,反式脂肪酸对人类健康有很大的危害,这引起了大众和科学家的广泛关注。本文综述了反式脂肪酸的存在现状、主要来源及对健康的主要危害,并从氢化技术、油脂精炼技术、交酯化反应及基因改良技术等方面介绍了减少油脂加工中反式脂肪酸产生的措施。 相似文献
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在加工油脂产品中消除反式脂肪酸的应用实践 总被引:1,自引:0,他引:1
Jonathon Mallinson 《中国食品添加剂》2007,(Z1):164-168
在部分氢化油脂或选择性氢化油脂中,反式脂肪酸的含量相对最高;而氢化工艺能赋予油脂一系列的优良特性,如快速结晶等.科学研究证明,反式脂肪酸对健康有副作用.食品制造商面临来自消费者、零售商以及法规部门的愈来愈强烈的压力,要求在加工食品中消除反式脂肪酸.但在实际应用时,不含反式脂肪酸的替代油脂与部分氢化油脂中的固体脂肪含量(SFC)特征相似,从而带来结晶速度慢、产能下降、成本上升等问题.目前对于在食品中消除反式脂肪酸在技术上已经有一些解决方案,同时开发出一系列新型的能够促进油脂结晶的复合乳化剂产品;许多油脂和焙烤食品制造商用不含反式脂肪酸的分馏棕榈油和交酯化棕榈油、取代了含大量反式脂肪酸的部分氢化油,而新型复合乳化剂解决了结晶速度这一难题.这些新型复合乳化剂产品是专为促进油脂的快速结晶而开发的,可帮助企业生产线的效率优化,并改善油脂在油酥类糕点、蛋糕以及脂基夹心等焙烤食品中的应用性能. 相似文献
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Jonathon Mallinson 《中国食品添加剂》2006,(Z1):164-168
在部分氢化油脂或选择性氢化油脂中,反式脂肪酸的含量相对最高;而氢化工艺能赋予油脂一系列的优良特性,如快速结晶等.科学研究证明,反式脂肪酸对健康有副作用.食品制造商面临来自消费者、零售商以及法规部门的愈来愈强烈的压力,要求在加工食品中消除反式脂肪酸.但在实际应用时,不含反式脂肪酸的替代油脂与部分氢化油脂中的固体脂肪含量(SFC)特征相似,从而带来结晶速度慢、产能下降、成本上升等问题.目前对于在食品中消除反式脂肪酸在技术上已经有一些解决方案,同时开发出一系列新型的能够促进油脂结晶的复合乳化剂产品;许多油脂和焙烤食品制造商用不含反式脂肪酸的分馏棕榈油和交酯化棕榈油、取代了含大量反式脂肪酸的部分氢化油,而新型复合乳化剂解决了结晶速度这一难题.这些新型复合乳化剂产品是专为促进油脂的快速结晶而开发的,可帮助企业生产线的效率优化,并改善油脂在油酥类糕点、蛋糕以及脂基夹心等焙烤食品中的应用性能. 相似文献
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油脂加工减控反式脂肪酸技术研究进展 总被引:1,自引:0,他引:1
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。 相似文献
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植物油的营养和如何在加工中减少反式酸 总被引:2,自引:0,他引:2
介绍了油脂脂肪酸对人体的关系及反式脂肪酸对人体的负面作用。在油脂加工过程中,反式酸含量的增加主要在脱臭工段和氢化工段,为了降低油脂中反式脂肪酸含量,在脱臭段设计填料和板式相结合的脱臭塔,要控制操作条件。在我国间歇氢化过程中,反式酸增加量超过20%,要总结影响因素并加以控制反式酸的含量。超声波氢化、电化学催化氢化和生物酶技术可以减少油脂中反式酸含量。 相似文献
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随着西式快餐的兴起和经济的发展,食品种类和数量越来越丰富,我国居民的饮食习惯在逐步发生改变,反式脂肪酸的摄入逐年增加。目前我国对反式脂肪酸健康影响认识的模糊、食品中反式脂肪酸含量基础有效数据缺乏、食品中反式脂肪酸的风险监测与评估研究经验不足等原因,已在社会造成一定的消费恐惧。目前,我国需借鉴国际食品中反式脂肪酸含量的风险监测和摄入风险评估研究经验,为建立食品中反式脂肪酸的法定限量、加强对食品中反式脂肪酸有效监管和建立合理的安全预警体系提供支持。本文综述了国际相关研究进展,并提出开展我国食品中反式脂肪酸监测与评估的建议。 相似文献
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反式脂肪酸是脂肪酸链上至少含有1个非共轭反式双键的不饱和脂肪酸异构体。反式脂肪酸(C18)会提高血液胆固醇水平,增加心血管疾病的风险,给人体造成不利的影响。EPA/DHA是重要的长链多不饱和脂肪酸,具有多种生物活性,对维持人体健康具有重要意义。EPA/DHA在精炼加工过程中会发生反式异构化。与全顺式EPA/DHA相比,反式EPA/DHA的生理功能发生了显著变化。从反式EPA/DHA的来源、检测技术、生理功能等方面进行了综述,以期为EPA/DHA的综合开发利用提供科学依据和理论基础。 相似文献
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本文建立了高分辨率的反式脂肪酸测定方法,并考察了市售食用油的反式脂肪酸含量及其种类的情况。结果表明:采用高极性的色谱柱HP-88在优化后色谱条件下,可以实现4种亚油酸异构体、8种亚麻酸异构体、37种常见脂肪酸良好的色谱分离,而且反式脂肪酸与常见的顺式脂肪酸在同时检测条件下出峰时间不重叠,可以进行高分辨率的脂肪酸包括反式脂肪酸组成分析;市售主要品种的食用油都存在一定量的反式脂肪酸,其中调和油、花生油、大豆油含有2~3%的反式脂肪酸(反式亚麻酸含量在1.5~2%之间);玉米油和葵花籽油中反式亚油酸的含量在0.7~2%之间;稻米油的反式脂肪酸的含量最高,接近4%;橄榄油和山茶油的反式脂肪酸含量一般在0.5%以下;各油样的反式脂肪酸异构体的种类也存在区别。 相似文献
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ABSTRACT: Trans fatty acid content was examined in several grocery foods and fast foods in an African-American community. Food samples were selected based on the frequency of use among this population group in the local community. Samples were collected 3 times with an interval of 1 wk. Total fat content was analyzed by Soxhlet method. Fatty acids profile, including trans fatty acids, was analyzed by GC–MS. In grocery foods, no trans fatty acids were detected in fish sticks, salad dressing, mayonnaise, muffin, and potato chips. Margarine contained the highest trans fatty acid at a level of 19.13%. The trans fatty acid level in crackers, cookies, butter, chicken patties, and biscuits mix ranged from 0.51% to 1.77%. In fast foods, no trans fat was detected in dressing. All the fried food and bakery food sampled in this study contain trans fat. The level varied from 2.07% to 10.30%. The principal trans fatty acid was trans 18:1. Other trans fatty acids found were trans 18:2, trans 19:1, and trans 16:1. In a total of 23 food samples, 16 of them were found to contain trans fatty acid. The results demonstrated that trans fat is commonly found in foods of the African-American community. The trans fatty acids content in tested samples varied from 0% to 19.13%. 相似文献
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Triglyceride composition and trans fatty acid content of corn oil subjected to microwave and conventional heating were evaluated with the aid of central composite design methodology. Oil samples with and without α-tocopherol were prepared on the basis of central composite design and, the effects of the main three factors (temperature, contact time, and the amount of α-tocopherol) were tired to investigate 10 at different five levels. Linoleic acid-linoleic acid-linoleic acid content in triglyceride structure of corn oil and the amount of trans fatty acids in the same oils were taken as response values for evaluation of central composite design assays. Based on the response surface, the optimum conditions (at which trans fatty acid formation and the change in the triglyceride composition are minimum) were determined for both heating procedures. The results showed that the increasing of the temperature and contact time increased the trans fatty acid formation and changed triglyceride structure of the oil in both heating techniques, although, the addition of α-tocopherol at high concentration caused pro-oxidant effect on triglyceride composition (bad effect), while reducing the formation of trans fatty acid (good effect). The results revealed that the heating 20 treatments caused significant changes in the triglyceride composition and trans fatty acid isomers of unsaturated fatty acids of the oil, while the saturated fatty acid contents did not change substantially. These alterations were much greater in microwave-heated samples (trans fatty acid ≤ 7.26%) than in Q3 corresponding samples heated in a conventional stove (trans fatty acid ≤ 0.56%). 相似文献
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ABSTRACT: This study was conducted to investigate possible formation of trans fatty acids due to irradiation of ground beef and frankfurters. Ground beef and frankfurter samples were irradiated at doses of 0, 1, and 5 kGy at 4 °C, and stored at 4 °C for 7 d (ground beef) or 3 mo (frankfurters). After irradiation and storage of the samples, trans fatty acids along with other fatty acids were analyzed using a modification of AOAC method 996.01. The results showed that 1 kGy irradiation did not induce any change in trans fatty acid content. However, 5 kGy irradiation caused a small but statistically significant ( P < 0.01) increase in the dominant trans fatty acid, C18:1 trans , which increased from 3.99% (of total fatty acid) for the nonirradiated ground beef to 4.05% for the 5 kGy sample, and from 1.21% for the nonirradiated frankfurter to 1.28% for the 5 kGy sample. Irradiation had no apparent effect on C16:1 and C18:2 trans fatty acids. In addition, irradiation slightly decreased the relative amount of poly-unsaturated fatty acid of ground beef and frankfurters, particularly after storage. Compared to variations in trans fatty acid content and fatty acid composition occurring naturally in meat and meat products, the changes due to irradiation were negligible. 相似文献
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