食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2015年
8期
3192-3198
,共7页
煎炸油%感官检测%理化检测%风险评估
煎炸油%感官檢測%理化檢測%風險評估
전작유%감관검측%이화검측%풍험평고
frying oil%sensory evaluation%physico-chemical detection%risk assessment
目的：以市售煎炸食品所用的煎炸油为检测样品，进行理化指标检测及分析，分析煎炸食品用油存在的安全现状、探讨监测指标及检测方法的适用性，为进一步的风险评估提供基础数据及相关研究的依据。方法采用GB 7102.1-2003《食用植物油煎炸过程中的卫生标准》中规定的方法对其进行感官和理化检验，检测的项目有：颜色、滋气味、酸价、羰基价、极性组分以及过氧化值。结果检测结果与国标中规定的指标值进行比较，结果为：18个样品中只有4个样品指标全部合格，占总样品的28%；过氧化值的合格率为100%，过氧化值合格率为78%，极性组分合格率为39%。结论检测过程及结果表明，极性组分合格率低，四分之一样品过氧化值超标，样品酸价虽然全部合格，但是检测值均不同程度地高于食用植物油，因此，认为此结果与油的反复使用存在正相关，其中一些有害物质对人体健康存在潜在安全隐患，有必要进行煎炸油的风险评估与检测，对标准、指标、监测方法做相应地修改，使其具有先进性、适应性、可操作性、且安全环保。
目的：以市售煎炸食品所用的煎炸油為檢測樣品，進行理化指標檢測及分析，分析煎炸食品用油存在的安全現狀、探討鑑測指標及檢測方法的適用性，為進一步的風險評估提供基礎數據及相關研究的依據。方法採用GB 7102.1-2003《食用植物油煎炸過程中的衛生標準》中規定的方法對其進行感官和理化檢驗，檢測的項目有：顏色、滋氣味、痠價、羰基價、極性組分以及過氧化值。結果檢測結果與國標中規定的指標值進行比較，結果為：18箇樣品中隻有4箇樣品指標全部閤格，佔總樣品的28%；過氧化值的閤格率為100%，過氧化值閤格率為78%，極性組分閤格率為39%。結論檢測過程及結果錶明，極性組分閤格率低，四分之一樣品過氧化值超標，樣品痠價雖然全部閤格，但是檢測值均不同程度地高于食用植物油，因此，認為此結果與油的反複使用存在正相關，其中一些有害物質對人體健康存在潛在安全隱患，有必要進行煎炸油的風險評估與檢測，對標準、指標、鑑測方法做相應地脩改，使其具有先進性、適應性、可操作性、且安全環保。
목적：이시수전작식품소용적전작유위검측양품，진행이화지표검측급분석，분석전작식품용유존재적안전현상、탐토감측지표급검측방법적괄용성，위진일보적풍험평고제공기출수거급상관연구적의거。방법채용GB 7102.1-2003《식용식물유전작과정중적위생표준》중규정적방법대기진행감관화이화검험，검측적항목유：안색、자기미、산개、탄기개、겁성조분이급과양화치。결과검측결과여국표중규정적지표치진행비교，결과위：18개양품중지유4개양품지표전부합격，점총양품적28%；과양화치적합격솔위100%，과양화치합격솔위78%，겁성조분합격솔위39%。결론검측과정급결과표명，겁성조분합격솔저，사분지일양품과양화치초표，양품산개수연전부합격，단시검측치균불동정도지고우식용식물유，인차，인위차결과여유적반복사용존재정상관，기중일사유해물질대인체건강존재잠재안전은환，유필요진행전작유적풍험평고여검측，대표준、지표、감측방법주상응지수개，사기구유선진성、괄응성、가조작성、차안전배보。
Objective To test and analyze the physical and chemical indicators of the frying oil which is used for making marketed fried foods. Analyzed current security status of frying oil,discussed applicability of test index and method. Essential data and correlational research were offered for the next risk assessment. Methods The detection method of evaluation of sensory and physico-chemical according to the National Standard GB 7102.1-2003 edible vegetable oil in frying health standards was carried out. The test items included color, flavor, smell, acid value, carbonyl value and the content of polar component and peroxide value. Results Compared with National Standard, the results showed that all index of 4 samples were up to standard in 18 samples which accounted for 28%of the total samples. The eligible rate of acid value was 100%, the peroxide value was 78%and the content of polar component was 39%. Conclusion According to the results and the testing process, pass percent of polar component was low, peroxide value was overproof in a quarter of the sample. Although the acid value was all qualified but estimated value was higher than matched group. So there was a positive correlation between the acid value and the repeated using of the frying oil. Some hazardous substances have potential safety hazard for the human health. It’s necessary to proceed the risk assessment and detection of frying oil. The standard, index and detection method were amended and let them have the advancement, adaptability, maneuverability and safety.
