| 彭建飞， 罗伟.深圳市餐饮行业煎炸油中极性组分的调查分析[J].中国油脂,2018,43(1):.[PENG Jianfei, LUO Wei.Investigation of polar components in frying oil of catering industry in Shenzhen[J].China Oils and Fats,2018,43(1):.] |
| 深圳市餐饮行业煎炸油中极性组分的调查分析 |
| Investigation of polar components in frying oil of catering industry in Shenzhen |
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| DOI： |
| 中文关键词: 餐饮 煎炸油 极性组分 调查 |
| 英文关键词:catering frying oil polar component investigation |
| 基金项目: |
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| 摘要点击次数: 1113 |
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| 中文摘要: |
| 挑选深圳市餐饮行业煎炸油作为调查对象，以GB 5009.202—2016检测样品极性组分，GB 7102.1—2003《食用植物油煎炸过程中的卫生标准》作为判定评价标准，利用统计分析获得深圳市餐饮行业煎炸油极性组分的合格率达100%。了解深圳市餐饮行业中煎炸油的卫生质量，以加强深圳市餐饮行业的监管，并给大众的饮食提出健康卫生的消费建议，从而保障市区人群的饮食安全。 |
| 英文摘要: |
| The frying oil of catering industry in Shenzhen was chosen as investigation objects. Using GB 5009.202—2016 as the standard for the determination of polar component in samples, and GB 7102.1—2003 Hygienic Standard of Edible Vegetable Oil in the Frying Process as judgement standard, the qualification rate of polar components in frying oil of catering industry in Shenzhen was as high as 100% by statistics analysis. The supervision of catering industry could be strengthened with the understanding of hygienic quality of frying oil in Shenzhen catering industry, and the food security of urban population could be guaranteed through the healthy and hygienic consumption suggestions that were put forward to the public diet. |
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