高脂肪食品中脂质过氧化产物的安全风险和控制措施

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Safety Risks and Control Measures ofLipid Peroxidation Products in High-Fat Foods

WANG Feixuan， ZHU Nan， LIN Dongxiang （Nanjing Institute of Product Quality Inspection （Nanjing Institute of Quality Development and Advanced Technology Application）， Nanjing 210019， China）

Abstract： High-fat foods are prone to lipid peroxidation and produce a large number of toxic lipid peroxidation products such as malondialdehyde， 4-hydroxyhexanal and hexanal during processing，cooking and storage.These products not onlycause food spoilage and create food safety risks，but also induce oxidative stress in the human body and promote the occurrence and development of related chronic diseases if consumed for a long time. This paper systematicallsummarizes the types and hazards of lipid peroxidation products in common high-fat fods and their distribution in meat，fried foods，baked products and dairy products.It further explores the control strategycentered on natural plant extracts，vanilla and spices to achieve efective control of lipid peroxidation products in high-fat foods，improve food safety and protect consumer health.

Keywords： high-fat foods; lipid peroxidation products; natural antioxidants; risk monitoring

随着社会经济的发展和生活水平的提高，我国人口超重和肥胖患病率已达到 50% （约 34% 为超重，约 16% 为肥胖）。（剩余13118字）