摘要
以羰基价、酸价为指标 ,采用正交设计研究炊具、温度、时间、食物种类对煎炸过程中花生油及调和油卫生质量的影响。结果表明温度、时间、炊具对煎炸植物油的羰基价均有显著性影响 ,当温度达 2 5 0℃ ,时间达 5h时 ,温度与时间存在协同作用。食物、温度、炊具对煎炸植物油酸价影响有显著性。并且 ,对广州市街头流动煎炸摊档的煎炸油共 5 0个样品进行了测定 ,结果有 18个样品超标 ,超标率达 3 6 0 %。
The effects of cooking utensils,temperature,time and food on the quality of edible vegetable oils used in frying food were studied by orthogonal experimental design.Indices for determination were acid value and carbonyl value.The results showed that the effects of cooking utensils,temperature and time on the carbonyl value were significantly,and that the effects of cooking utensils,temperature and food on the acid value were significantly.The quality of 50 oils used in frying food in Gungzhou were determined and 18 oils were not up the standard of food hygiene in China,the rate was 36%.
出处
《中国公共卫生》
CAS
CSCD
北大核心
2000年第2期142-144,共3页
Chinese Journal of Public Health
关键词
食用植物油
煎炸
质量
羰基价
酸价
Edible Vegetable Oils Fry Quality Carbonyl value Acid value
