重庆火锅锅底油脂有害物质的现状

在现况调查的基础上,随机抽样采集重庆市8家麻辣火锅和8家鱼火锅锅底油样品,在不同加热时间（0、60、120min）和加热温度（100、120、150℃）条件下,分别采用滴定法、紫外分光光度法、气相色谱法测定其酸价、羰基价、反式油酸含量.结果显示随着加热时间的延长和加热温度的升高,酸价和反式油酸含量逐渐升高（P＜0.05）,羰基价无明显变化（P＞0.05）.在相同的加热时间和加热温度下,麻辣火锅锅底油的酸价和反式油酸含量明显高于鱼火锅（P＜0.05）,羰基价无明显变化（P＞0.05）.表明重庆火锅锅底油对人们的身体健康存在潜在危害.

Current Research of Harmful Substances in Chongqing Hotpot Oil

8 normal hotpot oil and 8 fish hotpot oil were randomly collected on the based of the cross-sectional study, and tested the determination of the acid value, carbonyl value,trans oleic acid content at different heating time （0min, 60min, 120min） and heating temperature（100℃, 120℃, 150 ℃ ）, which acid value by titration method ,carbonyl value by UV spectrophotometry and trans oleic acid by gas chromatography. The results showed that with the heating time and the heating temperature rises,Acid value and trans-oleic acid content increased （P~0. 05） ,The carbonyl value no significant change （P〉0.05）. in the same heating time and temperature,the acid value of the oil hotpot bottom of the pot and trans-oleic acid content was significantly higher than the fish hot pot （P〈0. 05）, no significant changes （P〉0. 05） carbonyl value. That Chongqing hotpot oil has a potential harm to people＇s health.