食用植物油中过氧化值和黄曲霉毒素B_1调查

Detection and analysis of edible oil peroxide value and aflatoxin B_1

目的通过检测食用油的过氧化值、黄曲霉毒素B1,了解餐饮业食用油的使用情况。方法在市县地区采集具有代表性的样品共150个,过氧化值按照GB/T 5009.37—2003方法检测,黄曲霉毒素B1按照GB/T 5009.23—2003方法检测。结果过氧化值合格率为100%,黄曲霉毒素B1检测情况为:煎炸油合格率91.7%,花生油合格率89.3%,调和油、菜籽油、大豆油、棕榈油合格率100%。煎炸油、花生油黄曲霉毒素B1检测值范围为1.0021.6μg/kg、0.8040.4μg/kg。结论食用油的原料质量要严格管控,防止污染,杜绝黄曲霉毒素B1的产生。

Objective By detecting edible oil that the peroxide value and the aflatoxin B_1,to understand the usage situation of edible oils in catering. Methods The 150 representative samples were collected in the cities extensive,the samples detected according to peroxide value GB / T 5009. 37-2003 and the aflatoxin B_1 GB / T 5009. 23-2003. Results The pass rate of peroxide value is 100%. The situation of the aflatoxin B_1detecting: the pass rate of frying oil is 91. 7%,the pass rate of peanut oil is 89. 3%,the pass rate of blend oil,rapeseed oil,soybean oil and palm oil are all 100%,the aflatoxin B_1 detecting range of frying oil and peanut oil are 1. 00-21. 6 μg / kg and 0. 80-40. 4 μg / kg respectively.Conclusion The raw material quality of edible oil need to control strictly,reduce the chance of contamination and the production of the aflatoxin B_1.