餐饮环节煎炸用油中胆固醇风险评估  

Risk Assessment of Cholesterol in Frying Oil for Food and Beverage

作　　者：李美桃 陈蕾 墨瑾瑜 刘滕 LI Meitao;CHEN Lei;MO Jinyu;LIU Teng(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135-137,共3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：为分析餐饮环节中可能存在的使用地沟油的风险,对江苏省13个城市餐饮环节77批煎炸用油中胆固醇进行了检测。结果表明,胆固醇检测值大于5 mg/100 g样品有6个,疑似问题产品的风险发现率为7.79%。In order to analyze the potential risk of using waste oil in the catering process, the cholesterol of 77 batches in frying oil during the catering process from 13 cities of Jiangsu province were tested. As a result, there were 6 samples with cholesterol detection value greater than 5 mg/100 g. The risk discovery rate of problem products was 7.79%.

关 键 词：煎炸用油 胆固醇 气相色谱 

分 类 号：O657.7[理学—分析化学]