2008年广州市城区餐饮业餐饮用油质量调查

Investigation on the Quality of Cooking Oil in Catering Trade in Urban District of Guangzhou City in 2008

[目的]对广州市城区餐饮业餐饮用油质量进行调查,为今后卫生监督工作提供科学依据。[方法]2008年6月对广州市城区不同量化分级餐饮业进行卫生学调查和抽检,运用实验室研究并确立的潲水油鉴别检测方法进行检测,将结果进行统计分析并加以比较。[结论]C级餐饮企业油样酸价(0.87±0.88)mg/g、羰基价(3.17±0.96)meq/kg、熔点(12.42±13.71)℃,较A、B级企业高,脂肪酸分析C级餐饮企业7.6%为常用的植物油、43.0%为棕榈油、49.4%为动物油或混合油,提示可能会存在有掺兑潲水油现象。[结论]C级餐饮企业用油卫生状况不容乐观,必须加大对C级餐饮企业用油的监督和整治力度。

[Objective]The quality of cooking oil in catering trade in urban district of Guangzhou city was investigated, provide scientific basis for health supervision and inspection. [Methods] Hygienic investigation and sample examination were conducted in different quantitative classified catering trade in urban district of Guangzhou. Laboratory test was carried out based on established method of Hogwash oil identification. [Results]The acid value of the sample collected from class C catering trade was （0.87 ± 0. 88） mg/g, earbonyl number was （3.17± 0.96） meq/kg and melting point was （12.42±13.71）℃ ,it was higher than that the sample collected from class A and B catering trade. Fatty acid analysis showed that 7.6% of their oil was common vegetable oil,43. 0% was palm oil and 49.4% was animal fat or mixed oil. It suggested that the cooking oil may he mixed with Hogwash oil. [Conclusion]The hygienic status of cooking oil in class C catering trade are unsatisfactory and supervision and monitoring must be strengthened.