脂肪酸谱分析在餐饮用油掺兑潲水油检测中的应用

Fatty Acid Analysis for Rapid Identification of Cooking Oils

目的了解广州市不同食品量化分级餐饮业及其生产加工场所正在使用的油品是否掺兑潲水油。方法随机抽取不同食品量化分级餐饮店共108间,对其餐饮用油油样用气相色谱法测定油脂种类和组成,将结果与市售植物油进行比较并加以分析。结果92.6%以上单位绝大部分油品都含有棕榈油、动物油或混合油种类。结论C级餐饮企业餐饮用油卫生状况不容乐观,有可能来源于掺兑的潲水油。

Objective To investigate the use of Hogwash oil as cooking oils by various. Method 110 restaurants, ranging from level A to level C according to their food hygiene classification, were randomly selected in this study. The contents of fatty acids from their food samples were analyzed and compared with those qualified cooking oil and sheer oils. Result 92.6% of the samples were found to have palm oil, animal fat or their mixture, suggesting the possibility of using Hogwash oils, especially in the level C restaurants. Conclusion Fatty acid analysis is an effective method for the detection of illegitimate oil source of food samples.