CAJ | 학술논문

动物源食品中脂质的氧化降解会引起一系列的化学和物理变化，对食品品质变化尤其是香气的形成有重要作用。通常这些反应受到温度、氧气、时间等多种因素的影响，目前尚没有一种检测方法能同时测定氧化过程各个阶段中的氧化产物。本文对食品中脂质氧化降解机制及其检测技术进展进行了综述，以期为调控脂质氧化程度、改善食品品质提供理论依据。
동물원식품중지질적양화강해회인기일계렬적화학화물리변화，대식품품질변화우기시향기적형성유중요작용。통상저사반응수도온도、양기、시간등다충인소적영향，목전상몰유일충검측방법능동시측정양화과정각개계단중적양화산물。본문대식품중지질양화강해궤제급기검측기술진전진행료종술，이기위조공지질양화정도、개선식품품질제공이론의거。
Lipid oxidation and degradation in animal-derived food would cause a series of chemical and physical changes, in which the quality of food could be affected, especially the formation of aroma. These changes were usually influenced by many factors, such as temperature, oxygen, and time, etc. It is difficult to find a simple detection method which could apply to all phases of the lipid oxidation and determine all the oxi-dation compounds. The oxidation mechanism and detection method of degradation products in animal-derived food were reviewed in this article, which would provide a theoretical basis for further research of lipid oxida-tion controlled and improvement of food flavor.