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Oxidation is one of the important factors leading to the deterioration of food quality, especially edible oil or food with high oil conten.
In addition to the rancidity of the oil in the food, oxidation will also cause the food to fade and brown, and the vitamins will be destroyed, thereby reducing the quality and nutritional value of the food, and even producing harmful substances, causing food poisonin.
edible oilIn addition to the rancidity of the oil in the food, oxidation will also cause the food to fade and brown, and the vitamins will be destroyed, thereby reducing the quality and nutritional value of the food, and even producing harmful substances, causing food poisonin.
In order to prevent oxidative rancidity of edible oils and prolong the shelf life of food, antioxidants are often added to edible oils sold on the marke.
Butylated hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), and tert-butylhydroquinone (TBHQ) are the three most commonly used antioxidants, which can prevent or delay the oxidative deterioration of edible oil.
However, excessive addition is harmful to human healt.
For example, large doses of BHA can cause cancer, and BHT has the risk of inhibiting the activity of human respiratory enzyme.
The addition of antioxidants in food has attracted widespread attentio.
Antioxidant Fennel BHA Dibutyl HydroxytolueneButylated hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), and tert-butylhydroquinone (TBHQ) are the three most commonly used antioxidants, which can prevent or delay the oxidative deterioration of edible oil.
However, excessive addition is harmful to human healt.
For example, large doses of BHA can cause cancer, and BHT has the risk of inhibiting the activity of human respiratory enzyme.
The addition of antioxidants in food has attracted widespread attentio.
In order to further improve the ability of edible oil food safety testing and testing, and build a technical barrier for food safety, recently, Liuzhou Quality Inspection and Testing Research Center participated in the proficiency testing of the Testing and Evaluation Center of China Academy of Inspection and Quarantine, and the assessment item is edibl.
Determination of three antioxidants, butylated hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), and tert-butylhydroquinone (TBHQ) in oi.
Food Safety Testing China Inspection and Quarantine TestingDetermination of three antioxidants, butylated hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), and tert-butylhydroquinone (TBHQ) in oi.
In the process of assessment and experiment, the experimenters formulate a thorough experimental plan, cooperate closely with each laboratory, use the first, third, and fourth methods in the familiar and commonly used GB 50032-2016 standard to compare data, and use quality control samples to carry out Check and proofread to ensure that the test results are true and reliabl.
After 5 days of experiments, it was finally determined to use the fourth method in the standard for quantification, and satisfactory results were obtained in the assessment, which will greatly improve the technical guarantee of food safety inspection and testing in the city and ensure the "safety on the tip of the tongue" of the general publi.
After 5 days of experiments, it was finally determined to use the fourth method in the standard for quantification, and satisfactory results were obtained in the assessment, which will greatly improve the technical guarantee of food safety inspection and testing in the city and ensure the "safety on the tip of the tongue" of the general publi.
