深圳市餐饮行业煎炸油中极性组分的调查分析
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摘要
挑选深圳市餐饮行业煎炸油作为调查对象,以GB 5009.202—2016检测样品极性组分,GB7102.1—2003《食用植物油煎炸过程中的卫生标准》作为判定评价标准,利用统计分析获得深圳市餐饮行业煎炸油极性组分的合格率达100%。了解深圳市餐饮行业中煎炸油的卫生质量,以加强深圳市餐饮行业的监管,并给大众的饮食提出健康卫生的消费建议,从而保障市区人群的饮食安全。
The frying oil of catering industry in Shenzhen was chosen as investigation objects. Using GB5009. 202—2016 as the standard for the determination of polar component in samples,and GB 7102. 1—2003 Hygienic Standard of Edible Vegetable Oil in the Frying Process as judgement standard,the qualification rate of polar components in frying oil of catering industry in Shenzhen was as high as 100% by statistics analysis. The supervision of catering industry could be strengthened with the understanding of hygienic quality of frying oil in Shenzhen catering industry,and the food security of urban population could be guaranteed through the healthy and hygienic consumption suggestions that were put forward to the public diet.
The frying oil of catering industry in Shenzhen was chosen as investigation objects. Using GB5009. 202—2016 as the standard for the determination of polar component in samples,and GB 7102. 1—2003 Hygienic Standard of Edible Vegetable Oil in the Frying Process as judgement standard,the qualification rate of polar components in frying oil of catering industry in Shenzhen was as high as 100% by statistics analysis. The supervision of catering industry could be strengthened with the understanding of hygienic quality of frying oil in Shenzhen catering industry,and the food security of urban population could be guaranteed through the healthy and hygienic consumption suggestions that were put forward to the public diet.
引文
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[15]温士谦.关于降低和控制煎炸油脂劣变程度的几点建议[J].中国油脂,1985,10(4):16-20.
[2]TOPORCOV T N,ANTUNES J L F,TAVARES M R.Fat food habitual intake and risk of oral cancer[J].Oral Oncol,2004,40(9):925-931.
[3]GHADIRIAN P,LYNCH H T,KREWSKI D.Epidemiology of pancreatic cancer:an overview[J].Cancer Detect Prev,2003,27(2):87-93.
[4]JARVINEN R,KNEKT P,SEPPANEN R,et al.Diet and breast cancer risk in a cohort of finnmh women[J].Cancer Lett,1997,114:251-253.
[5]费素娟,萧树东.上海市区饮食与胃癌发病的病例对照研究[J].胃肠病学,2003,8(3):143-147.
[6]沈玲玲,吴恩之,黄幸纾.反复煎炸油体内致突变作用的研究[J].癌变畸变突变,1996,8(3):164-167.
[7]陈媛,周晓光.食用油脂的卫生及其对人体健康的影响[J].武汉食品工业学院学报,1997(2):36-38.
[8]卢志兵,翁煜彬,李建军,等.关于地沟油极性组分指标的研究[J].食品安全质量检测学报,2012,3(2):116-119.
[9]FIRESTONE D,STIER R F,BLUMENTHAL M M.Regulation of frying fats and oils[J].Food Technol,1991,45(2):90-94.
[10]叶蔚云,吴赤蓬,梁炼华,等.炊具、温度、时间、食物种类对煎炸植物油卫生质量的影响[J].中国公共卫生,2000,16(2):142-144.
[11]许雁萍,吴碧君,洪家敏.煎炸油卫生质量分析[J].安徽医学,1996,17(4):67-68.
[12]周霞.2007年盐城市区部分煎炸油极性组分含量的检测[J].职业与健康,2008,24(7):643-644.
[13]黄苏萍,徐咏薇.影响煎炸油中极性组分生成因素的实验研究[J].中国卫生检验杂志,2000,10(4):417-418.
[14]高燕红.广州市食用植物油煎炸后极性组分含量调查[J].广东卫生防疫,1996,22(2):61-62.
[15]温士谦.关于降低和控制煎炸油脂劣变程度的几点建议[J].中国油脂,1985,10(4):16-20.