油脂在煎炸过程中会发生一系列热化学变化 ,产生一些有强烈刺激味或有致突变和致癌作的物质〔1～ 3〕,有害于健康。我国在食用油煎炸卫生标准中已经规定了酸价、羰基价和极性组分等限量标准 (ＧＢ710 2 .1- 94)。这些指标主要反映油脂的分解产物 ,对油脂的热聚合反应还没有适宜 Fry oil in the process of frying will occur a series of thermochemical changes, resulting in some strongly stimulated or mutagenic and carcinogenic substances [1-3], harmful to health. China in the edible oil fried health standards have provided for acid value, carbonyl value and polar components such as limited standards (GB710 2 .1- 94). These indicators mainly reflect the decomposition of oil products, thermal polymerization of oil has not yet been suitable