目的：以市售煎炸食品所用的煎炸油為檢測樣品，進(jìn)行理化指標(biāo)檢測及分析，分析煎炸食品用油存在的安全現(xiàn)狀、探討監(jiān)測指標(biāo)及檢測方法的適用性，為進(jìn)一步的風(fēng)險評估提供基礎(chǔ)數(shù)據(jù)及相關(guān)研究的依據(jù)。方法采用GB 7102.1-2003《食用植物油煎炸過程中的衛(wèi)生標(biāo)準(zhǔn)》中規(guī)定的方法對其進(jìn)行感官和理化檢驗(yàn)，檢測的項(xiàng)目有：顏色、滋氣味、酸價、羰基價、極性組分以及過氧化值。結(jié)果檢測結(jié)果與國標(biāo)中規(guī)定的指標(biāo)值進(jìn)行比較，結(jié)果為：18個樣品中只有4個樣品指標(biāo)全部合格，占總樣品的28%；過氧化值的合格率為100%，過氧化值合格率為78%，極性組分合格率為39%。結(jié)論檢測過程及結(jié)果表明，極性組分合格率低，四分之一樣品過氧化值超標(biāo)，樣品酸價雖然全部合格，但是檢測值均不同程度地高于食用植物油，因此，認(rèn)為此結(jié)果與油的反復(fù)使用存在正相關(guān)，其中一些有害物質(zhì)對人體健康存在潛在安全隱患，有必要進(jìn)行煎炸油的風(fēng)險評估與檢測，對標(biāo)準(zhǔn)、指標(biāo)、監(jiān)測方法做相應(yīng)地修改，使其具有先進(jìn)性、適應(yīng)性、可操作性、且安全環(huán)保。理化檢測指標(biāo)

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。理化檢測指標(biāo) 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。