油脂加工减控反式脂肪酸技术研究进展

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。     

从油脂加工控制反式脂肪酸

随着氢化油的大量使用,反式脂肪酸的危害逐渐显现。过量摄入反式脂肪酸会增加心血管疾病的危险性、诱导血栓形成,还能干扰脂肪酸代谢,影响青少年儿童的生长和智力发育。近年来,公众对反式脂肪酸的担忧越来越强。本文综述了反式脂肪酸的产生、来源及对人体的危害。反式脂肪酸有两个来源,天然存在和油脂加工过程中产生,其危害主要来自油脂氢化、精炼及煎炸过程产生的反式脂肪酸。因此,本文提出主要从以下3个方面控制反式脂肪酸:(1)寻找氢化油的替代品:酯交换油脂、酯化产品、油凝胶、棕榈油分提物等;(2)采用油脂提取新技术:水酶法提油、冷榨提油、超临界萃取提油等;(3)减少煎炸。旨在从源头把关,从根本上消除反式脂肪酸可能引起的健康隐患。     

食品工业专用油脂的反式脂肪酸控制

针对近年来公众关注的食品安全中油脂的反式脂肪酸控制专门做了一系列研究。先介绍了反式脂肪酸,然后重点介绍了反式脂肪酸对人体健康的危害,最后全面阐述了反式脂肪酸的来源及对其控制提出建议。     

植物油中反式脂肪酸的研究进展

反式脂肪酸作为食品中有害成分之一,对人类健康造成极大的威胁,近年来对其研究备受瞩目。本文在对植物油中反式脂肪酸的相关文献进行统计分析的基础上,综述了植物油中反式脂肪酸的种类、来源、危害、检测及去除方法,介绍了煎炸过程中反式脂肪酸的形成及变化影响因素,以期为将来进一步解决油脂及油脂食品中反式脂肪酸带来的安全问题提供依据。     

油脂反式脂肪酸研究现状

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。     

食品中反式脂肪酸的研究进展

综述了反式脂肪酸的定义、来源及对人体的危害,详细介绍了红外光谱法、色谱法、气相色谱-质谱法等反式脂肪酸含量的检测方法,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。     

食品工业专用油脂中的反式脂肪酸

本文综述了反式脂肪酸的定义,主要的来源,分析检测方法以及反式酸对人体的危害与在食品工业专用油脂加工中降低反式脂肪酸的措施.     

食品工业专用油脂中的反式脂肪酸

本文综述了反式脂肪酸的定义,主要的来源,分析检测方法以及反式酸对人体的危害与在食品工业专用油脂加工中降低反式脂肪酸的措施.     

反式脂肪酸的控制与检测技术

近年来反式脂肪酸对人体健康尤其是心脑血管的危害,引起了世界各国重视.阐述了反式脂肪酸的产生、安全性及对人体危害的临床研究进展,分析了国内外在油脂制备和加工过程中反式脂肪酸控制技术的研究现状.介绍了反式脂肪酸检测方法的国内外标准和研究进展,并进行对比分析,最后提出了目前反式脂肪酸研究中存在的问题和发展方向.     

食用油脂中的反式脂肪酸

综述了反式脂肪酸的定义、主要的来源、分析检测方法以及反式酸对人体的危害以及在油脂加工中降低反式酸的措施     

Trans fatty acids content and fatty acid profiles in the selected food products from Korea between 2005 and 2008

Since a high intake of trans fatty acids (TFA) has been associated with the increased risk of developing cardiovascular disease, food regulation worldwide has been amended with respect to nutrition labeling and health claims on TFA. In the present study, the TFA levels of Korean food products were investigated to assess the regulation effect of TFA labeling. Same Korean food products within 7 different categories were purchased in years 2005 and 2008, and the contents of TFA and lipid and fatty acid composition were investigated. Lipid and TFA contents decreased in all food products manufactured in 2008. TFA levels were 0.01 to 6.88 g/100 g food in 2005, but the levels remarkably decreased to nondetectable level or up to 0.5 g TFA/100 g food in 2008. The foods from 2005 contained a various level of TFA ranging 0.6% to 44.6% of total fatty acids; however, the TFA level significantly decreased in most foods up to 3.8% from year 2008. For TFAs, trans C18:1 levels were greater than trans isomers of C18:2, and the levels in 2005 were significantly reduced in 2008 (P < 0.05). TFA levels at the sn-2 position were up to 48.3% of total fatty acids in 2005, but the level considerably decreased up to 5.4% in 2008. The considerably decreased content of TFA in 2008 suggested that food manufacturers recognized the adverse effect of TFA on human health and followed the compulsory trans fat labeling rule by Korean Food and Drug Administration (KFDA), which started December 2007.     

反式脂肪酸的研究进展

本文对反式脂肪酸的结构、来源、摄入量、生理作用和检测方法等进行综述。研究表明日常食用的人造奶油、起酥油和焙烤食品中存在大量反式脂肪酸,它们主要是在油脂的氢化过程中产生的。天然的反式脂肪酸主要是在反刍动物的瘤胃菌作用下产生的,存在于乳制品中,含量较低;乳制品中主要的反式脂肪酸—18∶111t,已证实可在体内转化为对人体有益的18∶29c11t。反式脂肪酸能提高冠心病和Ⅱ型糖尿病的发病率,并且干扰不饱和脂肪酸代谢、影响婴儿的生长。人们对不同来源的反式脂肪酸的生理作用还存在争议,反式脂肪酸的作用可能与其异构体种类有关。     

食品反式脂肪酸检测方法研究进展

反式脂肪酸是一种具有反式构型不饱和脂肪酸,来源较为广泛;最近流行病学调查研究表明,反式脂肪酸对人体健康有很大危害,因此,世界粮农组织和世界卫生组织提出食品中反式脂肪酸含量应低于4%,欧洲各国也限定食品中反式脂肪酸含量。该文介绍近年国外反式脂肪酸检测方法研究进展,为我国反式脂肪酸检测提供参考。     

Comprehensive studies on the trans fatty acid content of Austrian foods: Convenience products,fast food and fats

Due to reported detrimental health effects of diets high in trans fatty acids (TFA) in particular on blood lipids, convenience products, trade margarines, fats for cooking and frying and fast food products available on the Austrian market were comprehensively investigated on TFA, using gas chromatography.     

Trans Fatty Acid Contents in Selected Dietary Fats in the Estonian Market

In response to public concern, this study assessed the fatty acid (FA) composition of blended spreads, margarines and shortenings in the Estonian retail market in 2011. Special attention was paid to the trans fatty acids (TFA) composition. The changes in these characteristics of selected dietary fats in the market over recent years are also presented. Twenty-six edible fat brands, available in the Estonian retail market in 2011, were purchased and FA compositions were analyzed by chromatography. Saturated fatty acids (SFA) were the dominant group of FAs for all blended spreads (49.6 to 65.8%), and for the majority of shortenings (from 21.1 to 54.6%). Cis monounsaturated fatty acids (MUFA) were the dominant group of FAs for the majority of margarines, ranging from 25.3% to 50.5%. The total TFA for blended spreads varied from 1.18% to 9.08%, for margarines from 0.04% to 34.96% and for shortenings from 0.14% to 39.50%. Octadecenoic (C18:1) isomers were the main TFA found. Compared to 2008/2009, the industrially produced TFA (IP-TFA) content in several of the dietary fat brands was much reduced in 2011. This voluntary reformulation was probably a response to consumer demand associated with a public health campaign directed against IP-TFA in Estonian foods, and were mainly achieved by replacing TFA with SFA C12:0-C16:0. Practical Application: Present paper is directed toward public health related institutions and food industries producing foods with potentially high contents of trans fatty acids (TFA). According to the public concern TFA content in domestic blended spreads has declined significantly over the past 3 y in Estonia. The reduction in the TFA content was achieved by replacing TFA with saturated fatty acids (SFA) (C12:0-C16:0). To shift food composition toward healthier product formulations, mandatory labeling of the sum of IP-TFA and SFA (C12:0-C16:0) was recommended.     

我国主要食用植物油中反式脂肪酸的研究

以GB/T 22110-2008为检测方法,对我国市场上销售的主要食用植物油(调和油、大豆油、花生油、芝麻油)中反式脂肪酸含量进行测定.结果显示:十八碳类反式脂肪酸有6种检出,同一油种具有相同种类的反式脂肪酸,各种类反式脂肪酸含量变化具有同步性,并呈显著性相关,各类反式脂肪酸在产生时具有相同的异构几率;当一种食用植物油的某类反式脂肪酸总含量接近或超过相应脂肪酸组成含量时,这份油样肯定不是单一品种的油样;反式脂肪酸主要来源于食用植物油的精炼过程,尤其是脱臭过程;我国存在因为反式脂肪酸摄入量过高而影响健康的情况,消费者、企业及政府部门应对食用植物油中反式脂肪酸的含量引起足够的重视.     

反式脂肪酸检测方法研究与应用

研究了甲醇钠-甲醇、氢氧化钾-甲醇、浓硫酸-甲醇和三氟化硼-甲醇4种甲酯化试剂的浓度、用量及甲酯化时间和温度对反式脂肪酸检测的影响,优化了色谱条件,建立了以三氟化硼-甲醇法甲酯化,RT-2560（100m×0．25mm×0．2μm）毛细管柱为基础的反式脂肪酸气相色谱检测方法,C18：1—9t,C18：1—11t,C18：2—9t,12t和C22：1—13t 4种反式脂肪酸的最小检出浓度在0．77—4．08mg／kg之间。4种反式脂肪酸不同添标浓度回收率为98．44％-101．23％,重复测定的相对标准差在0．22％-1．31％之间,有较好的准确度和重现性。应用该方法检测了武汉部分小型市场散装食用植物油和-些餐馆的废弃油脂,以所含脂肪为基准,其反式脂肪酸含量分别为：0．12％-0．25％、3．63％-6．58％。表明天然食用植物油中反式脂肪酸含量较低,但油脂在高温加工过程中会产生反式脂肪酸。     

油炸与油炸食品中的反式脂肪酸产生、危害及消减

反式脂肪酸(trans fatty acids,TFA)一般天然存在于反刍动物体内,或在油脂精炼、加热、氢化加工过程中产生。不恰当的加工方式,如高温加热或油炸等,也会产生一定量的TFA,且不同加工条件对TFA生成量的影响程度不同。TFA对人体健康的影响是多方面的,因此更需要在油脂烹调过程中对其加以控制。本文从TFA的结构、来源、不同加工条件对其形成的影响、危害和消减措施等方面做出阐述,对我国目前暴露量进行分析并提出相关的建议。     

GC-MS quantification of fatty acid profile including trans FA in the locally manufactured margarines of Pakistan

Ten margarine brands of Pakistan were analyzed for their fatty acid composition with emphasis on trans fatty acids (TFA) using GC-MS. Saturated, cis-monounsaturated and polyunsaturated fatty acids were present at 24.2–58.1, 5.7–35.4 and 3.8–37.4% of total fatty acids, respectively. Among the saturated fatty acids, palmitic acid (16.9–33.8%) was dominant in all analyzed margarine brands and its higher amount indicates that palm oil was a major contributor in the margarine manufacturing. Among samples tested only one contained a low level of TFA (2.2%) while the rest contained very high amounts of TFA (11.5–34.8%) which clearly shows that hydrogenated oils were used in the formulation of margarines. Fatty acid profiles demonstrated that all samples belong to the hard margarine category containing high amounts of trans and saturated fatty acids which is an alarming issue for the health of consumers.     

反式脂肪酸的膳食分布和安全评价 (2)安全评价

反式脂肪酸危害人类健康已为大量的代谢和流行病学研究所证实,为此美国食品和药品管理局计划要求在产品标签中标示食品的反式脂肪酸(TFA)含量。为了提供信息以帮助消费者保持健康的膳食习惯,本文介绍并讨论了反式脂肪酸的膳食分布、来源、吸收、代谢和营养安全评价。