反复煎炸的食用油酸败指标检测与食用安全  

Detection of Rancidity Index of Repeatedly Fried Edible Oil and Its Edible Safety

作　　者：李杜娟 LI Dujuan(Zhengzhou Institute for Food and Drug Control,Zhengzhou Henan 450006)

机构地区：[1]郑州市食品药品检验所,河南郑州450006

出　　处：《河南科技》2021年第5期127-129,共3页Henan Science and Technology

摘　　要：通过对反复煎炸后的食用油中的酸价、羰基价和过氧化值三个酸败指标进行检测,分析检测结果及对人们身体健康的危害,提出安全使用食用油的建议,增强人们对食用油的安全意识,提高对食用油的鉴别能力,让人们吃得放心、安全。Through the detection of acid value,carbonyl value and peroxide value in repeatedly fried edible oil,the detection results and the harm to people's health were analyzed,and the suggestions for safe use of edible oil were put forward,so as to enhance people's safety awareness of edible oil,improve the identification ability of edible oil,and make people feel at ease and safe.

关 键 词：食用油 酸败指标检测 酸价 羰基价 过氧化值 

分 类 号：TS201.6[轻工技术与工程—食品科学]