菜籽油品质及其食用安全性分析
Quality and edible safety analysis of rapeseed oil
胡永娇 1张璐2
作者信息
- 1. 贵州省检测技术研究应用中心,贵州 贵阳 550014
- 2. 六枝特区市场监督管理局,贵州 六盘水 553400
- 折叠
摘要
根据食品安全国家标准对市场上的菜籽油的各等级品质及其食用安全性能指标进行定量检测分析.试验结果显示,酸价、过氧化值含量与菜籽油质量等级呈反相关关系,即酸价、过氧化值的含量越高,菜籽油质量等级越低;在试验结果中,溶剂残留量检测结果均为未检出,所以它的含量与质量等级无相关关系.34 份试样中,食品添加剂均未检出,污染物少许检出且检出值均小于国家安全标准规定的数值.
Abstract
In this study we detected and analyzed the quality and edible safety indicators of rapeseed oil products in the market according to relative national standards.The results showed that the acid value and peroxide value were inversely correlated with the quality grade of rapeseed oil,that is,the higher the acid value and peroxide val-ue,the lower the quality grade of rapeseed oil.Residual solvent was not detected in all the samples,indicating that its content had no correlation with the quality grade.In the 34 samples,food additives were not detected;a few pol-lutants were detected,but the detected values were lower than the national safety standards.
关键词
菜籽油/品质/安全性/检测分析Key words
rapeseed oil/quality/safety/detection and analysis引用本文复制引用
出版年
2024
NETL
NSTL
万方数据