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我们对14个空勤食堂自购食用植物油进行了新鲜度的检查,结果如下。 1 材料与方法 1.1 采样 3日内采集了8个单位14个空勤灶正在食用的植物油,其中花生油11份,豆油3份,用消毒玻璃瓶盛装,冰箱4℃保存待检。 1.2 方法 按《食用植物油卫生标准的分析方法》(GB5009·37—85)进行感官检查,酸价、过氧化值测定。 2 结果与评价 感官检查均无异常;酸价≤4.00的14份,合格率100％;过氧化值≤0.15的1份,合格率7.1％。
We conducted a review of the freshness of edible vegetable oil from 14 airfield canteens and the results are as follows. 1 Materials and Methods 1.1 Sampling 3 days collected eight units 14 airborne stove is eating vegetable oil, of which 11 parts of peanut oil, soybean oil 3 copies, with sterile glass bottles, refrigerators to be preserved at 4 ℃ to be seized. 1.2 Methods According to “edible vegetable oil health standards for analytical methods” (GB5009 · 37-85) for sensory examination, acid value, peroxide value determination. 2 Results and evaluation Sensory tests were no abnormalities; acid value ≤ 4.00 of 14, the pass rate of 100%; peroxide value ≤ 0.15 of 1, the pass rate of 7.1%.