在煎炸过程中,油脂发生了氧化、聚合、水解、热裂解等化学变化。其中聚合与氧化反应的产物是煎炸过程的主要产物,这些产物的存在,使油脂的质量变劣,使被加工的食品变质有毒,也影响食品的色泽及风味。这严重影响煎炸食品的质量及食用者的健康。引起了许多国家卫生当局的重视。近年来,我国也开始了这方面的工作。 In the course of frying, the grease has undergone chemical changes such as oxidation, polymerization, hydrolysis, pyrolysis and the like. Among them, the products of polymerization and oxidation are the main products of the frying process. The presence of these products deteriorates the quality of oils and fats and makes the processed foods degenerate and poisonous, which also affects the color and flavor of foods. This seriously affects the quality of the fried food and the health of the user. Aroused the attention of many national health authorities. In recent years, our country has also begun work in this area.