National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Chem Phys Lipids. 2012 Sep;165(6):662-81. doi: 10.1016/j.chemphyslip.2012.07.002. Epub 2012 Jul 16.
Deep-fat frying at 180 °C or above is one of the most common food processing methods used for preparing of human kind foods worldwide. However, a serial of complex reactions such as oxidation, hydrolysis, isomerization, and polymerization take place during the deep-fat frying course and influence quality attributes of the final product such as flavor, texture, shelf life and nutrient composition. The influence of these reactions results from a number of their products including volatile compounds, hydrolysis products, oxidized triacylglycerol monomers, cyclic compounds, trans configuration compounds, polymers, sterol derivatives, nitrogen- and sulphur-containing heterocyclic compounds, acrylamide, etc. which are present in both frying oil and the fried food. In addition, these reactions are interacted and influenced by various impact factors such as frying oil type, frying conditions (time, temperature, fryer, etc.) and fried material type. Based on the published literatures, three main organic chemical reaction mechanisms namely hemolytic, heterolytic and concerted reaction were identified and supposed to elucidate the complex chemical alterations during deep-fat frying. However, well understanding the mechanisms of these reactions and their products under different conditions helps to control the deep-fat frying processing; therefore, producing healthy fried foods. By means of comprehensively consulting the papers which previously studied on the chemical changes occurred during deep-fat frying process, the major reaction products and corresponding chemical alterations were reviewed in this work.
在 180°C 或更高的温度下进行深度油炸是全世界用于制备人类食品的最常见的食品加工方法之一。然而，在深度油炸过程中会发生一系列复杂的反应，如氧化、水解、异构化和聚合，这些反应会影响最终产品的质量属性，如风味、质地、保质期和营养成分。这些反应的影响来自于许多其产物，包括挥发性化合物、水解产物、氧化三酰基甘油单体、环状化合物、反式构型化合物、聚合物、固醇衍生物、含氮和含硫杂环化合物、丙烯酰胺等，它们存在于油炸油和油炸食品中。此外，这些反应受到多种影响因素的相互作用和影响，如油炸油类型、油炸条件（时间、温度、炸锅等）和油炸材料类型。基于已发表的文献，确定并假设了三种主要的有机化学反应机制，即溶血、异裂和协同反应，以阐明深度油炸过程中的复杂化学变化。然而，深入了解这些反应及其产物在不同条件下的机制有助于控制深度油炸加工，从而生产健康的油炸食品。通过综合查阅以前研究深度油炸过程中发生的化学变化的论文，本文综述了主要的反应产物及其相应的化学变化。
