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Analysis of key points in inspection of common edible oil
  
DOI：10.12166/j.zgyz.1003-7969/2020.10.023
KeyWord:edible oil  inspection  key point  influencing factor  risk prevention and control
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YU Xiaoqin Sichuan Provincial Food and Drug Inspection Institute, Chengdu 610097,China 
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Abstract:
      Based on the actural cases from routine work and data collection, the possible operational risk points involved in a series of processes from sampling to result determination of edible oil detection, and some typical test indicators (benzo（a）pyrene, plasticizer, antioxidant, residual solvent, peroxide value, acid value, capsaicin, aflatoxin B1) were analyzed. The key factors affecting the experimental results due to the laboratory environment, contact apparatus, reagents, sample background, special matrix interference, index stability, etc. were introduced. Solutions were proposed for the specific problems, aiming at providing technical support for risk prevention and control of edible oil inspection.
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