本文从煎炸用新油、煎炸过程用油、食品添加剂和废油处理等四个方面,综述了中国、欧美等国家和地区煎炸食用油的相关法律、法规与标准的历史与现状,对比研究了其中的主要技术指标及其限量,为开展相关科学研究及与国际接轨并制订符合我国食品加工实际状况的煎炸食用油国家标准提供参考。 This article reviews the history and current status of relevant laws, regulations and standards for cooking edible oil in China, Europe and the United States from four aspects: fresh oil for frying, oil for frying process, food additives and waste oil treatment. Comparative study of the main technical indicators and their limits for the conduct of relevant scientific research and with international standards and to develop in line with China’s actual state of food processing fried edible oil provide a reference for the national standards.