摘 要
在食品科学领域，脂质氧化是一个关键的研究课题，因为它直接关系到食品的品质、安全性和货架寿命。脂质氧化是指食品中的脂肪和油脂在氧气的存在下，经过一系列化学反应导致脂肪分子发生变化的过程。这一过程不仅影响食品的口感和营养价值，还可能产生对人体有害的物质。脂质氧化的机制主要包括自动氧化、光敏氧化和酶促氧化三种类型。自动氧化是不饱和油脂和脂肪酸与空气中的氧气发生反应的过程，它通常是一个链式反应，由自由基引发并持续进行。光敏氧化则是脂肪在光的作用下发生的氧化反应，其速度通常比自动氧化快得多。酶促氧化则是在酶的作用下，脂肪分子发生氧化反应的过程。这些氧化反应都会导致脂肪分子分解，产生如醛、酮、低级脂肪酸等化合物，这些化合物不仅使食品产生不良风味，还可能对人体健康产生负面影响。为了控制食品中的脂质氧化，人们采取了多种方法。首先，在食品加工和储存过程中，尽量减少与氧气的接触，例如采用真空包装或充氮包装等。其次，通过添加抗氧化剂来延缓脂质氧化的过程，常见的抗氧化剂包括维生素E、茶多酚等。此外，控制食品的加工和储存温度，避免过高或过低的温度对脂质稳定性的影响。同时，使用适当的包装材料，如抗氧化膜，也能有效防止脂质氧化。
关键词：脂质氧化；食品品质；抗氧化剂
MECHANISM AND CONTROL OF LIPID OXIDATION IN FOOD
ABSTRACT
In the field of food science, lipid oxidation is a key research topic because it is directly related to the quality, safety and shelf life of foods. Lipid oxidation refers to the process in which fats and oils in food undergo a series of chemical reactions in the presence of oxygen, leading to changes in fat molecules. This process not only affects the taste and nutritional value of food, but also may produce substances that are harmful to the human body. The mechanism of lipid oxidation mainly includes automatic oxidation, photosensitive oxidation and enzymatic oxidation. Autoxidation is the process by which unsaturated fats and fatty acids react with oxygen in the air, usually in a chain reaction triggered by free radicals and continuing. Photosensitive oxidation is the oxidation of fat under the action of light, and its speed is usually much faster than automatic oxidation. Enzymatic oxidation is the process of oxidation of fat molecules under the action of enzymes. These oxidation reactions all lead to the breakdown of fat molecules, producing compounds such as aldehydes, ketones, and lower fatty acids, which not only make food produce bad flavor, but may also have a negative impact on human health. In order to control lipid oxidation in food, many methods have been adopted. First, in the process of food processing and storage, minimize the contact with oxygen, such as vacuum packaging or nitrogen-filled packaging. Secondly, the process of lipid oxidation is delayed by adding antioxidants, common antioxidants include vitamin E, tea polyphenols and so on. In addition, the processing and storage temperature of food is controlled to avoid the effect of too high or too low temperature on lipid stability. At the same time, the use of appropriate packaging materials, such as antioxidant film, can also effectively prevent lipid oxidation.
KEY WORDS：Lipid oxidation; Food quality; antioxidant
目 录
摘 要 I
ABSTRACT II
目 录 1
第1章 引言 1
第2章 脂质氧化的化学机制 2
2.1 自由基机制 2
2.2 非自由基机制 2
2.3 影响因素分析 3
第3章 食品加工中的脂质氧化控制 5
3.1 物理方法 5
3.2 化学方法 5
3.3 生物技术 5
3.4 配方与工艺优化 6
第4章 食品储存中的脂质氧化控制 7
4.1 储存环境控制 7
4.2 包装技术创新 7
4.3 后处理技术 8
4.4 消费者教育与指导 8
第5章 结论与展望 10
参考文献 11
致 谢 12
