TESTO快速检测法在煎炸油质量监控过程中的应用

生产加工与餐饮企业为降低成本需要合理重复使用煎炸油,为保证煎炸食品的安全性,有必要建立快速有效的检测方法,以便于企业对煎炸油品质进行监控。选用目前生产加工及餐饮企业广泛使用的12种煎炸油为监控对象,包括大豆油、棕榈油、高油酸菜籽油等7种单品油和5种不同组成的调和油,煎炸处理薯条、鸡块和鱼排3种常见快餐食品,试验每12 h取样检测煎炸油中的总极性组分含量(TPC),对比研究柱层析法及TESTO 270快速检测法的结果相关性。试验结果表明,使用快速检测仪检测样品TPC,当TPC20%时,其结果与柱层析法具有显著相关性(Pearson系数为0.744~0.984,P0.01),但当TPC20%时,相关性减弱(Pearson系数为0.553~0.929,P0.01),R~2值为0.149 2~0.863 2。当TPC介于20%至27%之间时,TESTO 270快速检测法的结果有3.6%假阳性,TPC大于27%时,假阴性结果比率为10%。本研究为TESTO 270快速检测法在煎炸油质量监控中的应用提供了参考。

Application of TESTO rapid measuring method on the quality monitoring of repeated usage of frying oil

Repeated usage of deep frying oil is a general approach in food manufactures and fast food restaurants for cost saving. To use repeated frying oil properly and control the food safety, it is important to monitor the oil qualiy during deep frying. In present study, twelve categories of frying oils were selected as monitoring targes which includes seven single oils and five blending oils products. Three products, French fries, chicken nuggets and fish filets, were selected for deep frying test. The total polar components (TPC) in frying oil samples were tested every twelve hours and the correlation between column chromatography and TESTO 270 rapid test results were compared. Our results showed that TESTO 270 method showed significant correlation with column chromatography method when TPC level was lower than 20% (Pearson correlation coefficient was from 0.744 to 0.984, P < 0.01). But the correlation coefficient was lower when the level of total polar compound (TPC) exceed 20% (Pearson correlation coefficient was from 0.553 to 0.928, P < 0.01, and R2=0.1492 to 0.8632). The false positive rate was 3.6% when TPC level was between 20% and 27%, and false negative rate was 10% when TPC level is higher than 27%. Our results provided the reference data for the quality monitoring of repeated usage of deep frying oil.