潲水油等废弃食用油脂检测指标的建立研究

Study on establishing hygienic testing items of waste edible oils

目的:建立简单、实用性强、适用于各种废弃食用油脂鉴别的检测方法,提高检出率,为食品卫生监督提供科学依据。方法:对市售普通食用油和废弃食用油脂的脂肪酸组分、酸价等卫生指标以及氯化钠、谷氨酸钠等指标进行检测,对检测结果进行对照比较和统计分析。结果:食用油和废弃食用油脂两类油脂酸价、羰基价、氯化钠、谷氨酸钠等指标检测结果比较差异有统计学意义(P<0.05),硬脂酸C18:0含量和过氧化值差异没有统计学意义(P>0.05)。结论:参照现有食用植物油卫生标准进行检测无法判定油脂样品是劣质油还是来源于废弃油脂,卫生学指标酸价、羰基价作为初筛指标,结合氯化钠、谷氨酸钠残留检测或脂肪酸组分分析等多个指标综合评价可以有效鉴别普通劣质油脂与各类废弃食用油脂。

Objective：To establish the simple and practical methods for the purpose to discriminate waste edible oils and enchance hygienic supervision. Methods：To compare the testing results between waste edible oils and common vegetable oils sold in supermarkets and the determining items including components of fat acid, acid value （AV）, peroxid value （POV）, carbonyl acid, sodium chloride and monosodium glutamate. Results： The result of acid value, carbonyl acid, sodium chloride and monosodium glutamate except peroxid value and stearic acid had significant difference between waste edible oils and common vegetable oils（P 〈0. 05 ）. Conclusion：Low - grade oils could be effectively discriminated from waste edible oils by testing the hygienic items like acid value and （or） carbonyl acid firstly, followed by sodium chloride and （or） monosodium glutamate content testing, or components of fat acid analysis.