摘要
油脂在高温反复煎炸的过程中酸价、过氧化值等指标会发生变化,还会产生极性组分、反式脂肪酸、多环芳烃类化合物等有害物质,直接影响煎炸食品的品质与安全。为客观准确地了解厦门市餐饮环节煎炸用油质量并相应提升煎炸食品的质量水平,针对市内55家餐饮服务商家包括大中小型餐馆、酒店、小吃店等抽取了60批次煎炸用油,对于酸价、极性组分、乙基麦芽酚、抗氧化剂、塑化剂、多环芳烃、反式脂肪酸以及丙烯酰胺等指标采用食品安全国家标准规定的方法进行检测,按照相应的卫生标准及污染物限量进行评估,并分析得出厦门煎炸用油和油炸过程存在的质量安全问题及对策。
The oil in the process of repeated frying at high temperature will not only make its acid value,peroxide value and other indicators different,but also produce polar components,trans-fatty acids,polycyclic aromatic hydrocarbons and other harmful substances,which directly affect the quality and safety of fried food.In order to learn about the frying oil quality objectively and accurately of catering units in Xiamen and correspondingly improve the quality level of fried food,60 batches of frying oil were taken in 55 catering service units of the city including large and small restaurants,hotels and snack bars.Indicators of the frying oil such as acid value,polar components,ethyl maltol,antioxidants,plasticizer,polycyclic aromatic hydrocarbons,trans-fatty acids and acrylamide were detected by using the national standards of food safety.The test data was assessed according to the corresponding health standards and pollutant imitation.The quality and safety problems of the frying oil as well as frying process in Xiamen could be obtained by analyzing the results,meanwhile and the corresponding countermeasures was put forward.
作者
张倩
刘燕頔
王水亮
方荣谦
黄春明
ZHANG Qian;LIU Yandi;WANG Shuiliang;FANG Rongqian;HUANG Chunming(Xiamen Products Quality Supervision&Inspection Institute,Xiamen 361000,China;Jimei Industrial College,Xiamen 361000,China)
出处
《食品安全导刊》
2022年第31期70-73,78,共5页
China Food Safety Magazine
基金
厦门市市场监督管理局科技项目(XMSJ202111)
福建省市场监督管理局科技项目(FJMS2020042)。
关键词
煎炸用油
质量安全
餐饮服务
frying oil
quality and safety
food service
