2017年广东省餐饮服务单位食用植物油质量分析

Quality analysis of edible vegetable oil in catering service units in Guangdong province in 2017

目的了解广东省各地市不同餐饮服务单位食用植物油的质量状况。方法在广东省各地市的餐饮单位随机抽取食用植物油样品512批次,根据GB 5009.229-2016《食品安全国家标准食品中酸价的测定》、GB 5009.227-2016《食品安全国家标准食品中过氧化值的测定》、GB 5009.262-2016《食品安全国家标准食品中溶剂残留量的测定》和GB 5009.22-2016《食品安全国家标准食品中黄曲霉毒素B族和G族的测定》对其进行检测,检测项目为酸价、过氧化值、溶剂残留量和黄曲霉毒素B_1。按GB 2761-2017《食品安全国家标准食品中真菌毒素限量》、GB 2716-2005《食用植物油卫生标准》的产品明示标准及质量要求,判定是否合格。结果总合格率为93.55%,过氧化值和溶剂残留的合格率均为100%,酸价和黄曲霉毒素B_1的合格率分别为99.41%和93.55%。结论 2017年广东省餐饮服务单位食用植物油的总体质量水平良好,散装食用植物油的食品安全风险问题较严重,相关部门应加强食品安全监督工作。

Objective To investigate the quality condition of edible vegetable oil in different catering service units in Guangdong province. Methods Totally 512 batches of edible vegetable oil samples from catering units in different cities of Guangdong province were randomly selected and detected by the methods stipulated by the GB 5009.229-2016 National food safety standard-Determination of acid value in food, GB 5009.227-2016 National food safety standard-Determination of peroxide value in foods, GB 5009.262-2016 National food safety standard-Determination of residual solvents in foods and GB 5009.22-2016 National food safety standard- Determination of aflatoxin B family and G family in foods, and the test items included acid value, peroxide value, residual solvent and aflatoxin B1. According to the product express standards and quality requirements of GB 2761-2017 National food safety standard-Limit of mycotoxins in food and GB 2716-2005 Hygienic standard for edible vegetable oil, the results decided whether it was qualified or not. Results The total qualified rate was 93.55%, the qualified rate of peroxide value and residual solvent were both 100%, and the qualified rate of acid value and aflatoxin BI was 99.41% and 93.55%, respectively. Conclusion The total quality level of edible vegetable oil in catering service units in Guangdong province is good in 2017. However, there is a serious risk of food safety in edible vegetable oil in bulk, and the related department should enhance the supervision work of food safety.