生育酚氧化产物生育酚醌的研究进展Progress on tocopherol quinones：crucial oxidized products of tocopherols

植物油脂中生育酚含量较为丰富。加热是油脂食用的主要方式（微波、烘箱和煎炸等过程）之一，在此过程中油脂会发生氧化，而生育酚作为抗氧化剂参与氧化进程，生成生育酚醌（TQ），TQ是一类潜在的食品安全危害因子。为食品科研人员科学认识、评价TQ，归纳总结了TQ的检测方法、在食品加工中的生成规律影响因素、细胞毒性及抗氧化活性方面的研究，提出了目前TQ研究存在的问题，并对今后的研究重点作了展望。关于TQ的后续研究应集中于TQ单体的定量检测技术、TQ在食品加工中的迁移规律及其毒性研究等方面。 The content of tocopherols in the vegetable oils is relatively rich. Tocopherol, as an antioxidant, is involved in the oxidation process of oils that occurring during preparation of food (such as microwave heating, baking, frying etc.) to produce tocopherol quinone (TQ). TQ is a kind of potential food safety hazard factors.In order to scientificly understand and evaluate of TQ for the researchers,the detection methods of TQ, the production law factor in food processing, cytotoxicity and antioxidant activity were summarized, the problems existing in the current research on TQ were put forward, and the future research focus was prospected.Follow up studies on TQ should focus on the quantitative detection technology of TQ monomer, the migration law of TQ in food processing, and its toxicity etc