煎炸油重复使用存在的卫生问题及其控制措施  

Problems with repeated use of deep frying oil and control measures

作　　者：刘少娟[1] 王明[1] 陈松青[1] 沙纪辉[1] 林晶[1] 

机构地区：[1]福建省卫生厅卫生监督所,福建福州350001

出　　处：《中国食品卫生杂志》2005年第6期544-547,共4页Chinese Journal of Food Hygiene

摘　　要：为了解重复使用的煎炸油卫生问题的研究状况,对煎炸油在重复使用过程中发生的化学反应及生成物、煎炸油重复使用及烹调油烟的毒性、煎炸油的卫生质量控制指标和目前市场上煎炸油的卫生现状进行了综述。介绍了煎炸油卫生质量的影响因素及防止煎炸油劣变的控制措施。The chemical changes and products of edible oil in the process of deep frying and their toxic effects and the present situation of repeated use of frying oil for cooking are reviewed. Factors affecting the hygienic quality of frying oil and measures to maintain its edibility are addressed. It is necessary to further the study and administration of frying oil.

关 键 词：膳食脂肪类 不饱和 食品 安全管理 

分 类 号：R155.5[医药卫生—营养与食品卫生学]