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普通食用油检验关键点分析
Analysis of key points in inspection of common edible oil
  
DOI：10.12166/j.zgyz.1003-7969/2020.10.023
中文关键词:  食用油  检验  关键点  影响因素  风险防控
英文关键词:edible oil  inspection  key point  influencing factor  risk prevention and control
基金项目:
Author NameAffiliation
YU Xiaoqin Sichuan Provincial Food and Drug Inspection Institute, Chengdu 610097,China 
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中文摘要:
      以实际案例和文献资料收集为基础，主要围绕食用油检测从采样到结果判定一系列过程中可能涉及的操作风险点进行分析，并对部分典型检验指标（苯并（a）芘、塑化剂、抗氧化剂、残留溶剂、过氧化值、酸价、辣椒素、黄曲霉毒素B1）进行分析，介绍了分析过程中实验室环境、接触器具、试剂、样本本底、特殊基质干扰、指标稳定性等对实验结果有关键影响的因素，并针对具体问题提出解决措施，旨在为食用油检验风险防控提供技术支撑。
英文摘要:
      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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