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食物经过油炸后 ,改进了色、香、味 ,但炸油经反复使用 ,其部分营养物质遭到破坏、脂肪酸的热裂解、热氧化、热聚合 ,产生一些正烷烃、单烯烃 ,对称的酮类 ,为有一定毒性的物质 ,其中有些可为人体吸收。为了解煎炸油在煎炸食物中的卫生指标的数据变化 ,特进行调查 ,报告如下 :1
After frying the food, the color, smell and taste are improved. However, the fried oil is repeatedly used, some nutrients are destroyed, the pyrolysis of fatty acids, thermal oxidation and thermal polymerization produce some n-alkanes, monoolefins and symmetrical Ketones, for certain toxic substances, some of which can be absorbed by the body. In order to understand the changes in the data of the health indicators of frying oil in fried foods, special investigation is carried out as follows: 1