三明市2014年煎炸油及其煎炸食品卫生质量监测

目的了解三明市城区煎炸油及其煎炸食品污染状况。方法市区内各早餐点随机采样,按国家标准方法分别测定酸价(AV)、过氧化值(POV)和羰基价(CGV)。结果检测煎炸油45份,其中AV超标率4.4%,CGV超标率17.8%;检测煎炸食品76份,其中AV超标率14.5%,CGV超标率69.7%,POV超标率15.8%。结论煎炸油及其煎炸食品的质量监控存在较大空白和不完善,应引起有关部门重视,加强管理和控制。     

宁波市市区早餐店煎炸油卫生状况调查

目的为了解宁波市市区早餐煎炸油卫生状况。方法随机抽查宁波市市区28家油煎食品早餐店，采用调查表询问及煎炸油、未用食油抽样检验方式进行调查。结果宁波市早餐店油煎食品以油条、糖糕、粢饭糕等米面类食品为多；煎炸油酸价（AV）含量及羰基价（COV）超标率明显高于未用食用油，未用食用油AV含量中小早餐店明显高于大型早餐店；油煎肉类、带馅、薯类食品AV含量明显高于米面类食品；煎炸油使用时间与AV含量呈正相关。结论食用油脂煎炸后AV含量及COV超标率均增加，前者与煎炸食品及煎炸时间有关；中小早餐店食用油进货渠道存在卫生隐患，应加强监管。     

煎炸食品植物油卫生学监测

检测煎炸食品及其所用植物油的酸价、过氧化值,经卡方检验,可以认为酸价超标煎炸油可增加油炸食品酸价的超标率。     

莱芜市部分早点加工单位煎炸油卫生质量调查

油炸食品在我国居民的饮食(特别是早餐)结构中一直占有较大比重。但制作油炸食品的食用油脂经高温煎炸可发生热氧化热裂解、热聚合等一系列反应，产生许多有害物质，并使营养价值下降。为了解当前莱芜市市直食品生产经营单位煎炸油使用中的卫生状况，2003年4月中旬，对本市供应早点生产油炸食品的单位正在使用中的煎炸油进行抽样检测。     

西式快餐中煎炸油与油炸食品的卫生学调查

目的：了解西式快餐连锁店所使用的煎炸油以及所加工的油炸食品的卫生状况。方法：选择市内某西式快餐集团辖下的连锁店,抽检其加工的油炸食品,对其所使用的煎炸油进行卫生学调查,并配对抽检煎炸油及油炸食品。结果：煎炸油的合格率为92.05%;油炸薯条的合格率为67.95%;油炸禽肉的达标率为84.42%。主要是酸价检验结果不合格、不达标。结论：目前西式快餐店煎炸油及其油炸食品仍存在不少卫生问题,应引起卫生监督部门的充分重视。     

市售煎炸食品安全摄入水平初步研究

在我国居民的饮食(尤其是早餐)结构中,油炸食品占有较大比重.食用油脂在煎炸食品的过程中,经高温煎炸可发生热氧化、热裂解、热聚合等一系列反应,产生许多有害物质,并使其营养价值下降[1～3],对消费者的健康构成威胁.这一点已为国内外专家学者所关注.国家已于1994年8月1日颁布实施<食用植物油煎炸过程中的卫生标准>[4].我们除依据国家标准对煎炸食品加强卫生监督管理以保证煎炸食品的卫生质量外,对当前煎炸油的卫生水平、煎炸食品油脂含量的调查,结合极性组分的ADI值[4],对当前市售煎炸食品的安全摄入水平进行初步评估.     

2007年盐城市区部分煎炸油极性组分含量的检测

目的了解江苏省盐城市区油炸食品生产中的煎炸油极性组分含量，为卫生监督执法、保障消费者的健康提供依据。方法依据GB／T5009．202—2003食用植物油煎炸过程中极性组分的测定方法进行检验，评价标准按GB7102．1—2003食用植物油煎炸过程中的卫生标准，极性组分〉27％判为不合格。结果2007年共检测106份，合格94份，合格率88．7％，极性组分含量9．0％-45．1％，不同类别煎炸油极性组分检测结果无统计学意义（Χ^2=4．58，P〉0．05）；煎炸油不同煎炸时间对极性组分含量影响较大，随煎炸时间的延长极性组分含量增高。结论盐城市区煎炸食品烹饪过程中，煎炸油存在长时间反复使用的情况，个体早餐点尤为严重，应加强监督检测频次和范围，保障市区人群的饮食安全。     

市售速冻米面制品微生物污染状况调查

目的了解市售速冻米面制品微生物污染状况,为卫生标准限量规定的修订提供依据。方法检验方法依据《食品卫生微生物学检验》GB/T4789-2003和国家食源性疾病监测网监测方案。结果检测80份速冻米面制品,合格54份,合格率为67.5%,其中生制速冻米面食品40份,合格22份,合格率为55%,不合格因素是沙门氏菌(7.1%)、金黄色葡萄球菌(30.0%)和单核细胞增生李斯特氏菌(17.5%),定型包装与非定型包装不合格产品无统计学意义(χ2=0.031,P>0.05);熟制速冻米面食品40份,合格32份,合格率为80%,不合格原因是卫生指标菌超标,定型包装与非定型包装不合格产品无统计学意义(χ2=0.577,P>0.05)。不合格生制速冻米面制品显著高于熟制速冻米面制品(χ2=4.61,P<0.05)。结论速冻米面制品微生物污染较重,且定型包装与非定型包装无显著性差异,生制速冻米面制品比熟制米面制品因致病菌污染,有更大危险性。     

煎炸油卫生状况调查分析

为了解本地煎炸油的卫生质量 ,我们于 1999年10月至 2 0 0 0年 2月间对息县城镇 30家生产经营煎炸食品的煎炸油进行了采样分析 ,现报告如下。1　样品来源1.1　煎炸油　采自镇内食堂及个体经营者当天煎炸完未加入新鲜油且温度恢复至常温的油脂上清液(以下简称“煎炸油”)。1.2　新鲜油　采自经营者未使用的鲜油。其样品均为本地生产的浸出菜子油。1.3　煎炸食品生产方式 :以生产面食为主 ,多以油条、油饼及菜角等。每日加工时间在 2～ 10小时 ,平均温度为 2 30± 2 0℃。2　检测指标与方法2 .1　指标　酸价、过氧化值、羰基价。2 .2　检验方…     

福州市售油炸面制品油脂酸败情况分析

[目的]了解福州市售油炸面制品中油脂的油脂酸败情况。[方法]整群抽样方法随机抽取福州市3个区,各区内按等级和规模大小随机抽取不同超市39份、固定摊点的油炸面制品72份。测定样品中所含油脂的酸价(AV)和过氧化物值(POV)。[结果]超市AV、POV值均低于固定摊点;超市和固定摊点的AV合格率分别是100%和91.7%;POV的合格率分别是38.5%和4.2%,超市的合格率高于固定摊点。[结论]福州市售油炸面制品中的油脂酸价合格率较高,过氧化物值合格率较低,呈现一定程度的早期酸败,其中超市的总体情况要优于固定摊点。     

Squalene in oils and fats from domestic and commercial fryings of potatoes

Squalene was determined in commercial frying oils and fats (sunflower oil, cottonseed oil, corn oil, soybean oil, palm kernel oil, palm oil, vegetable shortening oil, and cooking fats) sampled during deep-frying of potatoes from 21 restaurants in Athens, Greece, and in domestic frying oils [virgin olive oil (VOO), vegetable shortening and sunflower oil] used during the domestic pan-frying and deep-frying of potatoes. The analyses were carried out after cold saponification of the oils followed by gas chromatography-mass spectrometry of the hexane extract. Quantification was carried out by reference curve, using standard squalene solutions. Fresh vegetable oils and fats were found to contain small amounts of squalene (10.2-49.3 mg/100 g oil or fat), with the exception of fresh VOO, which contained 454 mg/100 g. The squalene content of the frying oils was reduced during frying, its lower concentration found in cooked fats (5.9 mg/100 g fat) and its higher in fried VOO (428 mg/100 g oil) after the first frying session. Squalene appeared to be rather stable during frying. Its retention in used restaurant seed oils and fats remained over 50% even after 30 h of frying while a high recovery of 84-96% was observed during the domestic deep-frying of potatoes in VOO. It seems that by using VOO as frying medium a considerable amount of squalene is absorbed by the fried potatoes, thus becoming part of our diet.     

天津市1998年煎炸油的卫生状况调查及与10年前的对比分析

为了解当前煎炸油使用中的卫生状况及影响因素,为煎炸食品的卫生监督提供参考,依据当前煎炸食品生产方式,按个体、国营与合资３类,分层随机抽取２９、３８及３０例,共９７例煎炸点。进行现场卫生学调查、采样,采用国家标准方法对煎炸油样品的酸价（ＡＶ）、羰基值（ＣＯＶ）、极性组份（ＰＣ）等指标进行分析,并与１９８７年的结果进行比较。结果显示煎炸油的少变程度因所用煎炸原料油品种的不同而有差别,其中精炼的高烹油最     

Effect of the number of frying cycles on the composition,concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish

The use of the same batch of oil for deep-frying on several occasions is a common practice. This study sought to determine the effects of repeated frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in six types of vegetable oils and the samples of fish fried therein. The PAH concentrations in the oils were measured before use and after each of three successive cycles of frying. Fish was fried at each time of use of the oils and, also, monitored for their PAH content. The PAH content in all samples was determined by gas chromatography-mass spectrometry (GC–MS). The concentrations of Ʃ22 PAHs in the unused oils ranged from 43.3–2107 μg kg⁻¹, while those in the used oil ranged from 40.8–4090 μg kg⁻¹. There were significant changes (p < 0.05) in the concentrations and composition of PAHs with respect to vegetable oil types and number of frying cycles. The cancer risk values for the vegetable oils (10⁻⁴ to 10⁻⁵) after three frying cycles exceeded the acceptable risk value of 10^-6 indicating a probable lifetime carcinogenic risk. However, adverse non-carcinogenic risks through consumption of these oils and fried fish were low.     

Formation of trans fatty acids in chicken legs during frying

The formation of trans fatty acids in chicken legs during frying in unhydrogenated and hydrogenated soybean oil was studied. Frying was conducted at 160°C, 180°C and 200°C for 15, 30, 45, 60 and 75 min, with the various cis and trans fatty acids being analyzed in unhydrogenated and hydrogenated soybean oil, as well as chicken leg meat and chicken leg skin, using a gas chromatography–mass spectrometry technique. Results showed that the amounts of most fatty acids decreased along with increasing frying temperature and frying time when fried in unhydrogenated or hydrogenated soybean oil. No trans fatty acids were formed in chicken leg meat fried in unhydrogenated or hydrogenated soybean oil. Instead, the formation of trans fatty acids was observed in chicken leg skin fried in hydrogenated soybean oil, probably because of oil absorption. A maximum level of trans fatty acids occurred 15 min after frying and then declined thereafter.     

Formation of trans fatty acids in chicken legs during frying

The formation of trans fatty acids in chicken legs during frying in unhydrogenated and hydrogenated soybean oil was studied. Frying was conducted at 160 degrees C, 180 degrees C and 200 degrees C for 15, 30, 45, 60 and 75 min, with the various cis and trans fatty acids being analyzed in unhydrogenated and hydrogenated soybean oil, as well as chicken leg meat and chicken leg skin, using a gas chromatography-mass spectrometry technique. Results showed that the amounts of most fatty acids decreased along with increasing frying temperature and frying time when fried in unhydrogenated or hydrogenated soybean oil. No trans fatty acids were formed in chicken leg meat fried in unhydrogenated or hydrogenated soybean oil. Instead, the formation of trans fatty acids was observed in chicken leg skin fried in hydrogenated soybean oil, probably because of oil absorption. A maximum level of trans fatty acids occurred 15 min after frying and then declined thereafter.     

Effects of deep-frying oil on blood pressure and oxidative stress in spontaneously hypertensive and normotensive rats

ObjectiveIngestion of deep-frying oil has been reported to cause physiologic and histologic changes in experimental animals' tissue, increase the oxidative stress, and possibly lead to death. The purpose of this study was to investigate the effect of deep-frying oil on oxidative stress and blood pressure in spontaneously hypertensive (SHR) and Wistar Kyoto (WKY) rats.MethodsDeep-frying oil was prepared by frying fresh soybean oil at 180 ± 5°C for 8 h each day, for 4 consecutive days. Male SHR and WKY rats were fed diets containing 15% fresh soybean oil or deep-frying oil (DO) for 10 wk.ResultsRats ingesting the DO diet had lower feed efficiency and higher relative liver and kidney weights but deep frying had no significant influence on blood pressure in WKY or SHR rats. The DO diet had no effect on plasma renin activity, aldosterone content, or tissue angiotension-I–converting enzyme activity. WKY rats fed the DO diet showed significantly increased urinary thromboxane B₂ and 8-iso-prostaglandin F_2α excretion, but not urinary 6-keto-prostaglandin F_1α excretion. Diets containing deep-frying oil resulted in increased plasma thiobarbituric acid-reactive substances and nitric oxide contents and decreased plasma total antioxidant capacity in SHR and WKY rats.ConclusionThe ingestion of deep-frying oil seemed not to influence blood pressure or its related parameters, but altered eicosanoid metabolism and elevated oxidative stress in SHR and WKY rats.     

Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes

In the present work, virgin olive oil, sunflower oil and a vegetable shortening were used as cooking oils for the deep-frying and pan-frying of potatoes, for eight successive sessions, under the usual domestic practice. Several chemical and physicochemical parameters (acidic value, peroxide value, total polar artefacts, total phenol content and triglyceride fatty acyl moiety composition) were assayed during frying operations in order to evaluate the status of the frying oils, which were found within expected ranges similar to those previously reported. The oil fatty acids were effectively protected from oxidation by the natural antioxidants. The frying oil absorption by the potatoes was quantitated within 6.1-12.8%, depending on the oil type and the frying process. The retention of alpha- and (beta + gamma)-tocopherols during the eight fryings ranged from 85-90% (first frying) to 15-40% (eighth frying), except for the (beta + gamma)-tocopherols of sunflower oil, which almost disappeared after the sixth frying. The deterioration during the successive frying of several phenolic species present in virgin olive oil is reported for the first time. The retention of total phenolics ranged from 70-80% (first frying) to 20-30% (eighth frying). Tannic acid, oleuropein and hydroxytyrosol-elenolic acid dialdeydic form showed remarkable resistance in all frying sessions in both frying methods, while hydroxytyrosol and hydroxytyrosol-elenolic acid were the faster eliminated. The deterioration of the other phenolic species account for 40-50% and 20-30% for deep-frying and pan-frying, respectively, after three to four frying sessions, which are the most usual in the household kitchen. Deep-frying resulted in better recoveries of all the parameters examined. The correlation of the deterioration rate of the phenolic compounds and tocopherols during frying is discussed and the nutritional aspects of the natural antioxidant intake, through the oil absorbed by the potatoes, are evaluated.     

Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes

In the present work, virgin olive oil, sunflower oil and a vegetable shortening were used as cooking oils for the deep-frying and pan-frying of potatoes, for eight successive sessions, under the usual domestic practice. Several chemical and physicochemical parameters (acidic value, peroxide value, total polar artefacts, total phenol content and triglyceride fatty acyl moiety composition) were assayed during frying operations in order to evaluate the status of the frying oils, which were found within expected ranges similar to those previously reported. The oil fatty acids were effectively protected from oxidation by the natural antioxidants. The frying oil absorption by the potatoes was quantitated within 6.1-12.8%, depending on the oil type and the frying process. The retention of α - and (β + γ)-tocopherols during the eight fryings ranged from 85-90% (first frying) to 15-40% (eighth frying), except for the (β + γ)-tocopherols of sunflower oil, which almost disappeared after the sixth frying. The deterioration during the successive frying of several phenolic species present in virgin olive oil is reported for the first time. The retention of total phenolics ranged from 70-80% (first frying) to 20-30% (eighth frying). Tannic acid, oleuropein and hydroxytyrosol-elenolic acid dialdeydic form showed remarkable resistance in all frying sessions in both frying methods, while hydroxytyrosol and hydroxytyrosol-elenolic acid were the faster eliminated. The deterioration of the other phenolic species account for 40-50% and 20-30% for deep-frying and pan-frying, respectively, after three to four frying sessions, which are the most usual in the household kitchen. Deep-frying resulted in better recoveries of all the parameters examined. The correlation of the deterioration rate of the phenolic compounds and tocopherols during frying is discussed and the nutritional aspects of the natural antioxidant intake, through the oil absorbed by the potatoes, are evaluated.     

2010年深圳市南山区部分面制食品铝污染状况调查

[目的]了解深圳市南山区面制食品中铝污染状况。[方法]随机抽检3大类197份面制品,按GB/T 5009.182-2003《食品卫生检验方法》处理样品,检测铝含量,卫生评价按GB 2762-2005《食品中污染物限量标准》进行。[结果]南山区面制食品中铝的合格率为57.36%;其中,煎炸类面制食品铝污染最严重,合格率仅为44.44%;其次为蒸制类面制食品,合格率为45.19%;烘培类面制食品合格率81.82%。[结论]南山区部分面制食品中铝含量超标严重,特别是油条、馒头超标严重。面制食品的铝污染是人为因素造成。     

荆州市2012年食源性致病菌监测结果分析

目的了解荆州市市售食品致病菌污染及分布情况,为制定有效的卫生监管措施提供依据。方法依据《2012年国家食源性致病菌监测工作手册》,抽取本市超市、农贸市场及其他场所的7类食品,对9种致病菌指标进行检测。结果本次监测共抽取488份样品,检测出致病菌总阳性率为14.34%,其中地方食品热干面致病菌检出率最高,达52.63%,明显高于平均检出率（P〈0.01）,餐饮食品、婴幼儿食品、焙烤及油炸食品、熟肉制品、蔬菜及其制品致病菌检出率分别为24.10%、10.42%、5.00%、4.17%和1.74%,水果及其制品未检出致病菌。不同采样场所致病菌检出率比较无显著性差异（P〉0.05）。结论荆州市市售热干面和以凉拌菜、米面制品为代表的餐饮食品存在比较严重的卫生质量问题,应加强监督管理。