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食品安全问题关系到所有公民的健康,因此,各级政府和社会给予广泛关注。食用油中的酸价和过氧化值是评价食用油卫生标准最常用的指标,分别反映油脂酸败和氧化变质情况。2011~2013年歙县疾病预防控制中心对全县食用油市场进行抽查,共检测菜籽油、色拉油样品168份,现将检测结果分析如下。1材料与方法1.1样品来源及检测评价依据检测样品来自歙县油脂加工厂、餐饮单位使用(包括食堂、农家乐)
The issue of food safety is related to the health of all citizens. Therefore, all levels of government and society give wide attention. The acid value and peroxide value in edible oil are the most commonly used indicators to evaluate the hygienic standard of edible oil, which respectively reflect the situation of rancidity and oxidative deterioration of oil. From 2011 to 2013, Yixian Center for Disease Control and Prevention checked the whole county’s edible oil market for a total of 168 samples of rapeseed oil and salad oil. The test results are as follows. 1 Materials and Methods 1.1 Sample source and testing evaluation based on test samples from the Pixian oil processing plants, catering units (including the canteen, farm music)