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旨在为炸制鱼饼中晚期糖基化终末产物（AGEs）含量的控制提供理论依据和参考，以冷冻鲢鱼糜为原料制作鱼饼，通过分析连续炸制过程中（每3 h炸制1次）鱼饼中AGEs的生成与其理化指标和油脂氧化程度之间的相关性，探讨炸制过程中油脂氧化对鱼饼中AGEs生成的影响。结果表明：鱼饼外层AGEs含量显著高于内层，炸制9~18 h，鱼饼AGEs含量显著高于其他阶段（p

食用油在长时间高温煎炸过程中，会发生氧化、聚合、水解等反应，产生不利于人体健康的安全危害因子如极性化合物(TPC)和3-氯丙醇酯(3-MCPDE)等。介绍了煎炸油中TPC与3-MCPDE的形成机制与危害，并重点介绍了煎炸过程中TPC和3-MCPDE形成的影响因素，及有效控制煎炸油中TPC与3-MCPDE形成的措施，旨在为揭示TPC和3-MCPDE形成机理、控制煎炸油中TPC和3-MCPDE的形成提供参考。 During long time and high temperature of frying, the edible oil suffered from oxidation, polymerization, hydrolysis and other negative reactions, can form harmful ingredients that have adverse effects on human health, such as total polar components (TPC) and 3-monochloropropane-1,2-diol esters (3-MCPDE). The formation mechanism and hazards of TPC and 3-MCPDE in frying oil were reviewed. Emphasis was placed on the frying conditions influencing the formation of TPC and 3-MCPDE during frying and the measures to effectively control the formation of TPC and 3-MCPDE in frying oils were highlighted to provide references for revealing the formation mechanism and control of TPC and 3 -MCPDE in frying oil.