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高温加热油脂不仅降低油脂的营养价值,而且还会产生有毒物质,一般认为主要是不饱和脂肪酸经加热而产生各种聚合物,以二聚体毒性最强。这些毒物可使动物生长停滞,肝脏肿大,生育和肝功能发生障碍,甚至还有致癌的可能性。为了认真贯彻食品卫生法,保护消费者身体健康,了解我县饮食业煎炸用油的卫生质量状况。于1996年12月对我县城关镇31家饭店和20家个体油炸点的煎炸用油进行抽样检查,现将调查情况报告如下: 一、调查内容和方法 1.调查时间 1996年12月21～28日。 2.调查对象 随机抽样31家饭店和20家油炸摊点。 3.采样方法 统一使用250ml棕色磨口广口瓶,饭店抽取煎炒油,油炸点抽取油炸用油,每份样品在200ml以上,每户一个样品,做好现场记录、编号。 4.不合格样品标准 采用酸价、碳基价两项指标,按照
High temperature heating grease not only reduces the nutritional value of oil, but also produce toxic substances, is generally believed that unsaturated fatty acids are heated to produce a variety of polymers to dimer toxicity of the strongest. These poisons can make animal growth stagnation, liver enlargement, birth and liver dysfunction, and even the possibility of cancer. In order to conscientiously implement the Food Sanitation Law, protect the health of consumers, understand the county health food quality fried oil health status. In December 1996 to 31 counties in Chengguan Town, my county and 20 fried fried frying oil sampling, the investigation is reported as follows: First, the contents and methods of investigation 1. The survey time in December 1996 21 ~ 28 days. 2. The respondents randomly sampled 31 restaurants and 20 fried stalls. 3. Sampling method Unified use of 250ml brown mill mouth jar, the restaurant extract fried oil, fried oil extraction point extraction, each sample in more than 200ml, a sample of each household, do a good job on-site records, number. 4 substandard sample standard acid value, carbon-based price two indicators, according to