不饱和脂肪酸自动氧化形成反式脂肪酸机理研究进展

食用油热加工过程中由其不饱和脂肪酸异构化产生的反式脂肪酸 (TFAs) 对人体健康存在风险,有效控制TFAs的形成,对提升食品安全水平具有重要意义。以前研究者们重点关注的是油脂不完全氢化形成TFAs机理研究,而无需催化剂条件下油脂中不饱和脂肪酸热致异构化机理和氢化机理完全不同。而近年来油脂热处理过程中关注最多的顺反异构主要集中在C=C上的异构现象,因此,本文将着重总结不饱和脂肪酸自动氧化形成反式脂肪酸机理,旨在为为高脂食品中反式脂肪酸形成抑制作用研究提供理论基础和科学依据。

Research progress on the formation mechanism of trans fatty acids from unsaturated fatty acids using automatic oxidation pathway

Trans fatty acids (TFAs) in edible oils during heating processing are a risk factor for the human health. Reduction of TFAs formation in food product can improve the food safety. Previous studies focused on the formation mechanism of TFAs from incomplete hydrogenation of oil. However, the mechanisms on thermo-isomerization and hydrogenation of unsaturated fatty acids in oil are completely different under the condition of no catalyst. In recent years, cis-trans isomerism has attracted the most attention in the process of grease heat treatment, which mainly focuses on C=C isomerism. Therefore, this review will focus on summarizing the mechanism on automatic oxidation of unsaturated fatty acids to trans fatty acids, in order to provide theoretical and scientific basis for the research on the inhibition of trans fatty acids in high-fat food.