市售糕点酸价、过氧化值调查与分析

目的:采集陇南市武都区生产单位或个体户、糕点房的糕点样品,进行了酸价和过氧化值的测定,了解武都区糕点的品质及合格率,并对其潜在的危害进行分析。方法:采用国家标准测定方法(滴定法)对酸价和过氧化值进行测定。结果:该区39件糕点中的植物油酸价和过氧化值总体合格率为92.31%,其中酸价合格率为89.74%,过氧化值合格率为97.44%。同时产品种类、企业规模、销售途径及包装方式对糕点酸价和过氧化值均有一定的影响。结论:糕点中植物油的酸价和过氧化值显示存在一定的食品安全风险,尤其酸价反映出的问题则更加明显,建议在对影响因素分析的基础上进行全面质量管理。

Investigation and analysis of acid value,peroxide value in cake in Longnan city

Objective: To investigate the quality and qualification rate of cake sampled from company,small workshop and Western Kitchen in Wudu district of Longnan city,and to analyze the potential hazards.Methods: Acid value and peroxide value were determined by the method described in the national standard(Titrimetric method).Results: Among 39 samples,total qualification rate of acid value and peroxide value of plant oil in cake was 92.31%;total qualification rate of acid value was 89.74%,while that of peroxide value was 97.44%.Acid value and peroxide value in cake were also influenced by kinds of cake,enterprise size,distributive channel and manner of packing.Conclusion: There are still some risks of plant oil in cake according to the acid value and peroxide value obtained from the samples,especially acid value of plant oil presents more risks.Total quality management should be carried out based on analyzing the effect factors.