本文在简要介绍油脂组成和结构的基础上说明了油脂氢化的目的与要求。着重叙述了油脂氢化反应的机理、“油脂氢化选择性”的概念的发展、以及各种氢化反应条件对油脂氢化速率及选择性的影响。进一步说明催化剂作用原理在于降低氢化反应的活化能。最后指出我国当前油脂氢化领域研究的一个热点是食用油氢化催化剂的研制,可望不久的将来即会有所突破。 This article describes the composition and structure of the fat based on the description of the purpose and requirements of the hydrogenation of oil. The mechanism of the hydrogenation reaction of fats and oils, the development of the concept of “hydrogenation selectivity of fats and oils”, and the influence of various hydrogenation conditions on the hydrogenation rate and selectivity of fats and oils were emphasized. Further explain the principle of catalyst is to reduce the activation energy of hydrogenation reaction. Finally, it is pointed out that one of the hot spots in the field of hydrogenation of fats and oils in our country is the development of hydrogenation catalyst for edible oil, which is expected to make a breakthrough in the near future.