天津市1998年煎炸油的卫生状况调查及与10年前的对比分析  

Hygienic status of deep fried oils in 1998 and the contrast with 10 years ago

作　　者：张万起[1] 吴蕴棠[1] 石璐艳[2] 车素萍[1] 金蓉培[3] 徐格晟[1] 

机构地区：[1]天津医科大学公共卫生学院,天津300070 [2]天津市和平区卫生防疫站 [3]天津市卫生防病中心

出　　处：《卫生研究》2000年第6期409-411,共3页Journal of Hygiene Research

摘　　要：为了解当前煎炸油使用中的卫生状况及影响因素 ,为煎炸食品的卫生监督提供参考 ,依据当前煎炸食品生产方式 ,按个体、国营与合资 3类 ,分层随机抽取 2 9、38及 30例 ,共 97例煎炸点。进行现场卫生学调查、采样 ,采用国家标准方法对煎炸油样品的酸价 (AV)、羰基值 (COV)、极性组份 (PC)等指标进行分析 ,并与 1987年的结果进行比较。结果显示煎炸油的劣变程度因所用煎炸原料油品种的不同而有差别 ,其中精炼的高烹油最低 ,豆油次之 ,未精炼的花生油劣变程度最高 ;还可因煎炸食品品种不同而有差别 ,其中带馅类煎炸食品较高 ,面食类较低。 10年间对比表明 COV有所下降 ,而 PC则增高。因此建议 :(1)国家指定不易劣变的油种作为煎炸专用油脂 ,以改善当前煎炸食品的卫生质量 ;(2 )尽早研制出煎炸油卫生质量的快速检测方法 ,以满足日常卫生监督的需要 ;(3)对于常温下为固态的油脂的 PC测定方法尚需完善 ;(4 )The hygienic status and influence factors of deep fried oil were studied.The samples from 29 individual producers,38 state operated or cooperated restaurants and 30 joint invested enterprises were colleced to investigate the hygienic condition on the spot,and to analyze the acid value(AV),carbonyl value(COV)and polar compound(PC)with national standard methods(GB).The data showed that the degree of rancidity of the deep fried oils varied with different types of oil,refinement of oil and the kind of ried food.Comparing with the results obtained a decade ago,COV was decreased while PC was increased.It was suggested:(1)to specify some types of oil for flying foods;(2)to develop some quick methods for checking fried oil;(3)to improve the method for detecting PC for solid oil at ordinary (indoor)temperature;(4)to study the quality and safety of fried foods prepared by solid oils.

关 键 词：煎炸油 卫生评价 酸价 羰基值 

分 类 号：R155.58[医药卫生—营养与食品卫生学]