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在我国北方,曾发现食用变质食油导致中毒的事件,引起了当地卫生防疫部门的重视。经现场调查、检验,发现造成中毒的原因是食油中过氧化值含量过高。现行国家“食用植物油卫生标准”规定,食油中过氧化值应小于(或等于)0.15%,而造成中毒事件的变质食油,其过氧化值均超标10倍左右(目前,对过氧化值致毒量下限值未见报导)。食油中过氧化值含量增高的因素是多方面的,它与油脂贮存时间、温度、湿度、盛器以及微生物的作用有关。
In the north of our country, it was discovered that eating spoilage cooking oil caused the poisoning incident, causing the local health and epidemic prevention department’s attention. The field investigation, testing and found that the cause of poisoning is too high value of peroxide content in cooking oil. Current national “edible vegetable oil health standards ” stipulates that cooking oil peroxide value should be less than (or equal to) 0.15%, while the deterioration caused by poisoning cooking oil, the peroxide value exceeded 10 times the standard (at present, the peroxide value The lower limit of toxic dose has not been reported). There are many factors that increase the peroxide value in cooking oil. It is related to the storage time, temperature, humidity, container and microorganisms.