食品中反式脂肪酸的來(lái)源、健康風(fēng)險(xiǎn)和管控措施研究

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摘要：文中就目前文獻(xiàn)中TFAs 的來(lái)源、對(duì)人類的健康危害及世界主要發(fā)達(dá)國(guó)家和我國(guó)食品中反式脂肪酸的管控措施進(jìn)行綜述，以期為我國(guó)高品質(zhì)油脂及其加工食品研究開發(fā)提供參考依據(jù)。

關(guān)鍵詞：反式脂肪酸；部分氫化油脂；健康風(fēng)險(xiǎn)；管控措施

Research on Sources，Health Risks and Control Measures of Trans Fatty Acids in Food

WANG Tianxi1，2

（1 Fujian Inspection and Research Institute for Product Quality， Fuzhou 350002， Fujian， China）

（2 National Quality Supervision and Testing Center for Processed Food， Fuzhou 350002， Fujian， China）

Abstract： This paper reviews the sources of TFAS in the literature， its health hazards to human beings， and the control measures of TFAs in food trans fat in major developed countries and China， in order to provide reference for the research and development of high-quality fats and processed foods in China.

Key Words： Trans fatty acids; Partially hydrogenated grease; Health risks; Control measures

0引言

一個(gè)世紀(jì)前，人們?yōu)榱藦浹a(bǔ)動(dòng)物油的不足，利用催化氫化改造植物油技術(shù)獲得氫化油脂，被用作基料油制備人造奶油等專用油脂，繼而被廣泛應(yīng)用于食品生產(chǎn)加工中。（剩余7209字）