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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。
OBJECTIVE: To collect the samples of pastry from production units, self-employed households and pastry shops in Wudu District of Longnan City, measure the acid value and peroxide value, understand the quality and passing rate of pastries in Wudu District, and analyze the potential hazards. Methods: Determination of acid value and peroxide value by the national standard determination method (titration method). Results: The overall passing rate of oleic acid and peroxide of 39 cakes in this area was 92.31%, of which the passing rate of acid value was 89.74% and the passing rate of peroxide value was 97.44%. At the same time, product types, business scale, sales channels and packaging methods have some impact on the acid value and peroxide value of the pastry. Conclusion: The acid value and peroxide value of vegetable oil in cakes show some food safety risks. In particular, the problems reflected by acid value are even more obvious. It is suggested that total quality management should be carried out based on the analysis of influencing factors.