2017年广东省餐饮服务煎炸过程用油质量分析

目的 了解广东省各地市不同餐饮服务单位煎炸过程用油的质量状况。方法 在广东省各地市的餐饮单位随机抽取煎炸过程用油样品306批次, 根据GB 5009.229-2016《食品安全国家标准 食品中酸价的测定》、GB 5009.202-2016《食品安全国家标准 食用油中极性组分(PC)的测定》和GB 5009.27-2016《食品安全国家标准 食品中苯并(a)芘的测定》对其进行检测, 检测项目为酸价、极性组分和苯并(a)芘。按GB 7102.1-2003《食用植物油煎炸过程中的卫生标准》和GB 2762-2017《食品安全国家标准 食品中污染物限量》判定是否合格。结果 总合格率为98.7%, 酸价、极性组分和苯并(a)芘的合格率分别为99.7%、99.0%和100%。结论 2017年广东省餐饮服务单位煎炸过程用油的总体质量水平较好, 但仍有一些食品安全风险问题, 建议相关部门加强食品安全监督工作。

Quality analysis of catering service frying oil in Guangdong province in 2017

Objective To investigate the quality condition of frying oil in different catering service units in Guangdong province. Methods Totally 306 batches of frying oil samples from catering units in different cities of Guangdong Province were randomly selected and detected according to the methods stipulated by GB 5009.229-2016 National food safety standard-Determination of acid in foods, GB 5009.202-2016 National food safety standard-Determination of polar components (PC) in edible oils and GB 5009.27-2016 National food safety standard-Determination of benzo(a)pyrene in foods. The detecting projects included acid value, polar components and benzopyrene. According to the GB 7102.1-2003 Hygienic standards in the frying of edible vegetable oils and GB 2762-2017 National food safety standard-Limit of contaminants in food, all the results were decided whether it was qualified or not. Results The total qualified rate was 98.7%, the qualified rate of acid value, polar components, and benzopyrene was 99.7%, 99.0% and 100%, respectively. Conclusion The quality total level of catering service units of Guangdong province is good in 2017. However, there are still some problems, and the related department should enhance the supervision work of food safety.