摘 要
中式烹饪作为中华饮食文化的重要组成部分，其油脂使用方式对健康具有深远影响。本研究旨在探讨中式烹饪中不同油脂种类、用量及加热方式对人体健康的潜在作用，并分析其与慢性疾病风险的关联。研究采用问卷调查与实验室分析相结合的方法，收集了500名长期从事中式烹饪的个体数据，并对其油脂选择习惯、烹饪频率以及健康状况进行跟踪评估。同时，通过气相色谱-质谱联用技术（GC-MS）检测了常见中式烹饪油脂在高温条件下的化学成分变化，发现部分油脂在高温下会产生较高含量的有害物质如反式脂肪酸和醛类化合物。研究结果表明，中式烹饪中过度依赖高温煎炸方式会显著增加心血管疾病和代谢综合征的风险，而合理选择耐热性较高的植物油并控制用油量可有效降低健康风险。本研究创新性地提出了基于中式烹饪特点的健康用油指导原则，为公众提供了科学的膳食建议，同时也为相关政策制定提供了理论依据。这一研究成果填补了中式烹饪与健康关系领域的部分空白，对推动健康饮食文化的传播具有重要意义。
关键词：中式烹饪；油脂使用；健康风险；反式脂肪酸；烹饪方式
Abstract
Chinese cooking, as an essential component of Chinese dietary culture, has a profound impact on health through its use of oils. This study aims to investigate the potential effects of different types of oils, their quantities, and heating methods used in Chinese cooking on human health, as well as analyze their associations with chronic disease risks. By combining questionnaire surveys with laboratory analyses, data were collected from 500 individuals who have been engaged in Chinese cooking over a long period, tracking their oil selection habits, cooking frequency, and health conditions. Meanwhile, gas chromatography-mass spectrometry (GC-MS) was employed to detect the chemical composition changes of common oils used in Chinese cooking under high-temperature conditions, revealing that some oils produce higher levels of harmful substances such as trans fatty acids and aldehyde compounds at elevated temperatures. The results indicate that excessive reliance on high-temperature frying methods in Chinese cooking significantly increases the risk of cardiovascular diseases and me tabolic syndromes, whereas choosing plant oils with higher heat resistance and controlling oil usage can effectively reduce health risks. Innovatively, this study proposes health-oriented oil usage guidelines tailored to the characteristics of Chinese cooking, providing the public with scientific dietary recommendations and offering theoretical support for relevant policy-making. This research fills some gaps in the field of the relationship between Chinese cooking and health, playing a significant role in promoting the dissemination of healthy eating cultures.
Keywords: Chinese Cooking; Oil Use; Health Risk; Trans Fatty Acid; Cooking Method
目 录
一、绪论 1
（一）中式烹饪与油脂使用的背景分析 1
（二）油脂使用与健康影响的研究意义 1
（三）国内外研究现状综述 1
（四）本文研究方法与技术路线 2
二、中式烹饪中油脂的种类与特性 2
（一）常见中式烹饪油脂分类 2
（二）不同油脂的化学组成与物理特性 2
（三）油脂在中式烹饪中的功能作用 3
（四）油脂选择对烹饪效果的影响 3
三、油脂使用方式与健康风险评估 4
（一）中式烹饪中油脂的使用习惯 4
（二）高温烹饪对油脂成分的改变 5
（三）油脂代谢与慢性疾病的关系 5
（四）减少健康风险的油脂使用策略 5
四、油脂优化使用与健康促进方案 6
（一）科学搭配油脂以改善健康 6
（二）中式烹饪中低油量技术的应用 6
（三）新型健康油脂的研发与推广 7
（四）公众健康教育与油脂使用指导 7
结论 8
参考文献 9
致 谢 10
