摘要
报告了食用棕榈油国家卫生标准的研制经过和结果，讨论了食用棕榈油脂肪酸构成的特殊性，其生产工艺过程及有关卫生问题，并将本标准的各项技术指标同ＦＡＯ／ＷＨＯ食品法典食用棕榈油标准ＣＯＤＥＸＳＴＡＮ１２５—１９８１及马来西亚食用棕榈油的卫生标准ＭＳ８１７—８９和我国现行精炼食用植物油卫生标准ＧＢ１５１９７—９４作了分析比较。
The developing process of hygienic standard for palm olein was reported. It included: the characteristic in composition of palmitoleic acid; the technological and hygienic problem in production process; comparison with CODEX STAN 125-1981 frormulated by Codex Alimentarius Commission(CAC) of FAO/WHO, Malay hygienic standard of palm olein (MS817-89), and Chinese hygienic standard of refined oil. It provides executive bases for safety control and inspection of palm olein on national markets and trading ports.
出处
《中国食品卫生杂志》
1996年第6期2-4,7+48,共5页
Chinese Journal of Food Hygiene
关键词
棕榈油
食品标准
国际标准
palm oleinfood standard international standard
