The Characteristics and Analysis of Polar Compounds in Deep-Frying Oil: a Mini Review

被引：12
作者：
Cao, Xinyu [1 ]
Li, Xue [1 ]
Shu, Nanxi [1 ]
Tan, Chin Ping [2 ]
Xu, Yong-Jiang [1 ]
Liu, Yuanfa [1 ]
机构：
[1] Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Natl Engn Reacher Ctr Funct Food,Sch Food Sci & T, Natl Engn Lab Cereal Fermentat Technol,State Key, Wuxi 214122, Jiangsu, Peoples R China
[2] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Seri Kembangan, Malaysia
来源：
FOOD ANALYTICAL METHODS | 2022年 / 15卷 / 10期
关键词：
Deep frying; Polar compounds; Lipid oxidation; Analytical method; OXIDATIVE STABILITY; LIPID OXIDATION; EDIBLE OILS; SOYBEAN OIL; SPECTROSCOPY; FOOD; H-1;
D O I：
10.1007/s12161-022-02335-x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Deep frying is one of the most popular culinary processes, which induces oils generating a large number of polar compounds (PC) with complex structure, resulting in the difficulty of isolation and identification. In this review, we aimed to discuss the components of PC and then summary highly selective and highly sensitive approaches to analysis PC. It is found that infrared is the most convenient method for qualitative analysis, and chromatography is suitable for quantitative analysis, and electron spin resonance is applicable for mechanism analysis. In the future, sophisticated forecast technologies and comprehensive analytical methods will characterize the development trends in PC analysis, which will be beneficial for a full understanding of deep-frying oil food safety and quality control.
引用
收藏
页码：2767 / 2776
页数：10
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