餐饮环节煎炸用油中辣椒碱类物质风险评估  

Risk Assessment of Capsaicinoids in Frying Oil in Catering Links

作　　者：陈蕾 李美桃 周航 李逸豪 CHEN Lei;LI Meitao;ZHOU Hang;LI Yihao(Xuzhou Inspection and Testing Center,Xuzhou 221000,China)

机构地区：[1]徐州市检验检测中心,江苏徐州221000

出　　处：《现代食品》2022年第23期127-130,134,共5页Modern Food

基　　金：徐州市科技项目“徐州市绿色生态食品加工产业链发展中存在的问题及对策研究”(KC21349)。

摘　　要：餐饮环节的煎炸用油一般采用食用植物油,其精制工艺过程不会带来辣椒碱类物质,但掺了地沟油的植物油中存在检出辣椒碱的可能性。为分析餐饮环节中煎炸用油中是否存在使用地沟油的风险,对江苏省餐饮环节77批煎炸用油中辣椒碱类物质(天然辣椒素、合成辣椒素、二氢辣椒素)进行了检测。结果表明,餐饮环节煎炸用油中检出一定数量的辣椒碱类物质,辣椒素总量大于10μg·kg^(-1)以上的不重复样品有8个,问题产品的风险发现率为10.40%。The frying oil in the catering process generally uses edible vegetable oil, and its refining process will not bring capsaicinoids, and there is the possibility of detecting capsaicin in vegetable oil mixed with waste oil. To analyze whether there is any risk of using gutter oil in frying oil in catering links, 77 batches of capsaicinoids(natural capsaicin, synthetic capsaicin, and dihydrocapsaicin) in frying oil were detected in Jiangsu province catering process. The results showed that a certain amount of capsaicinoids were detected in the frying oil in the catering process. There are 8 samples with a total amount of capsaicin greater than 10 μg·kg^(-1)without repeating, and the risk detection rate of problematic products is 10.40%.

关 键 词：煎炸用油 辣椒素 液相色谱-质谱仪 

分 类 号：O657.63[理学—分析化学]