| 油炸食品及其煎炸油卫生质量检测指标关系探讨 |
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| 引用本文： | 潘治利,王娜,艾志录. 油炸食品及其煎炸油卫生质量检测指标关系探讨[J]. 粮食与油脂, 2008, 0(6): 41-43 |
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| 作者姓名： | 潘治利 王娜 艾志录 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南郑州,450002 |
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| 摘 要： | 该实验在郑州市区53个煎炸点,取油炸食品及其相应煎炸油,按国家标准方法分别对不同煎炸时间油炸食品及其煎炸油的酸价、过氧化值、羰基价三个指标进行检测,调查油炸食品及其煎炸油卫生质量,探讨两者间卫生指标关系。
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| 关 键 词： | 油炸食品 煎炸油 羰基价 酸价 过氧化值 |
Analysis of hygienic quality of fried food and deep-frying oil and their correlation |
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| PAN Zhi-li,WANG Na,AI Zhi-lu. Analysis of hygienic quality of fried food and deep-frying oil and their correlation[J]. Cereals & Oils, 2008, 0(6): 41-43 |
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| Authors: | PAN Zhi-li WANG Na AI Zhi-lu |
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| Abstract: | Methods carbonyl group value(CGV),acid value (AV) and peroxide value (POV) of samples from 53 producers in the city were de termined according to the national standard.Simulated experiments were performed and these three indexes of samples were determined during diferent frying periods.To analyze the hygienic quality of deep-flying oils and fried foods,and to study the hygienic indexes between them. |
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| Keywords: | fried food deep-frying oil carbonyl group value acid value peroxide value |
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