煎炸油理化指标检测及分析
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。
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.
标题：煎炸油理化指标检测及分析
英文标题：Testing of physical and chemical indicators and analysis of frying oils
作者：
马慧玲 哈尔滨商业大学,黑龙江省高校食品科学与工程重点实验室
张菁菁 哈尔滨商业大学,黑龙江省高校食品科学与工程重点实验室
李笑梅 哈尔滨商业大学,黑龙江省高校食品科学与工程重点实验室
中文关键词:煎炸油,感官检测,理化检测,风险评估,
英文关键词:frying oil,sensory evaluation,physico-chemical detection,risk assessment,
发表日期：2015-06-29
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