油炸食品及其煎炸油卫生质量检测与关系探讨  

Analysis of Hygienic Quality of Fried Foods and Deep-frying Oils and Their Correlation

作　　者：叶蔚云[1] 吴赤蓬[2] 刘冬英[1] 王秀霞[1] 

机构地区：[1]广东药学院公共卫生学院营养与食品卫生学教研室,广东广州510310 [2]暨南大学医学院公共卫生学教研室

出　　处：《实用预防医学》2006年第4期848-850,共3页Practical Preventive Medicine

摘　　要：目的调查油炸食品及其煎炸油卫生质量,探讨两者间卫生指标的关系。方法在广州市64个煎炸点采取油炸食品及其相应的煎炸油,按国家标准方法分别测定羰基价(CGV)、酸价(AV)、过氧化值(POV),并进行模拟实验,对不同煎炸时间的油炸食品及其煎炸油三个指标进行检测。结果油炸食品及其煎炸油的CGV及AV与油炸时间正相关(P<0.05),POV随油炸时间变化无规律(P>0.1);油炸米面制品及臭豆腐CGV显著高于与相应煎炸油CGV,且分别正相关(P<0.001)。油炸米面制品、臭豆腐及动物性食品AV显著高于与相应煎炸油AV(P<0.001),米面制品、臭豆腐的AV分别与相应煎炸油AV正相关(P<0.05)。三类油炸食品POV与相应煎炸油间POV关系无规律(P>0.1)。结论对油炸米面制品及臭豆腐等食品不仅进行AV及POV的检测,还应增加CGV的检测及限量探讨,加强对煎炸点的卫生监督及管理。Objective To analyze the hygienic quality of deep - frying oils and fried foods, and to study the hygienic indexes between them. Methods Carbonyl group value （CGV）, acid value （AV） and peroxide value （POV） of samples from 64 producers in Guangzhou were determined according to the national standard. Simulated experiments were performed and these three indexes of samples were determined during different frying periods. Results CGV and AV of fried food and deep- frying oil were positive correlated with the frying duration （P〈 0.05）, but POV not （P〉 0.1 ）. CGV of fried products derived from rice, flour and fried odor soybean curd was higher than that of the deep - frying oil, and there was positive correlation between them. AV of the fried products of rice and flour, fried odor soybean curd and fried products of meat were higher than that of the oil （P 〈 0. 001 ）, and there was positive correlation between them respectively. No relationship of POV of these three kinds of food was found （P〉0. 1）. Conclusion It is necessary to analyze both AV and POV among the fried products of rice, flour and odor soybean curd, and detect the CGV content and develop the permissible upper limit. Hygienic management and surveillance of fried products should be strengthened.

关 键 词：油炸食品 煎炸油 羰基价 酸价 过氧化值 

分 类 号：R155.5[医药卫生—营养与食品卫生学]