摘要
用石油醚+乙醚(87+13)把油炸果蔬脆片食品中的油脂提取出来进行极性组分指标测定,并对油炸油脂的极性组分指标进行同步测定,结果表明油炸果蔬脆片食品中的极性组分指标普遍比同期的油炸油脂高,油炸果蔬脆片食品的极性组分指标安全值可以引用GB 7102.1-2003《食用植物油煎炸过程中的卫生标准》中规定"极性组分/(%)≤27%"。
Determine of polar compound about dehydrated fruits and vegetable chips with petroleum ether and ether, Simultaneous determination analysis of polar compound about dehydrated fruits and vegetable chips and deep-fried oils, the results show that polar compound of dehydrated fruits and vegetable chips is hight than deep-fried oils , polar compound of dehydrated fruits and vegetable chips may quote ＂polar compound ≤ 27%＂.
出处
《标准科学》
2012年第5期69-72,共4页
Standard Science
基金
国家质检总局科技计划项目"关于油炸食品中极性组分指标的研究"(项目编号:2011QK204)
关键词
极性组分
油炸果蔬脆片
食用植物煎炸油
polar compound, dehydrated fruits and vegetable chips, deep-fried oils
