摘要
为了了解狼牙土豆加工后所含油脂的食用安全状况,采用国家标准方法过对市售狼牙土豆油炸后油脂的过氧化值、酸价、碘值及羰基价等进行了检测。对照国家相关指标要求,整体样本的合格率为37.78%,油脂食用安全隐患较大。
To understand the safety of edible oil in Langya potatoes after fried,the peroxide value,acid value,iodine value and carbonyl value of it were determined by the national standard method.According to the relevant national requirements,the qualified rate of the whole sample was 37.78%,and the hidden danger of edible oil was great.
作者
戢得蓉
杨莉
乔明锋
何佳逊
JI De-rong;YANG Li;QIAO Ming-feng;HE Jia-xun(Sichuan Tourism College,Chengdu 610100,Sichuan,China)
出处
《粮食与油脂》
北大核心
2020年第11期102-105,共4页
Cereals & Oils
基金
四川省教育厅自然科学项目(16ZB0351、18CZ0037、18ZB0440)
四川旅游学院科研创新团队基金(2018SCTUTD05)。
关键词
狼牙土豆
过氧化值
煎炸油
用油安全
Langya potato
peroxide value
frying oil
safety of edible oil
