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本文对274份煎炸油和备用煎炸油的感官指标和理化指标进行了测定和分析。发现煎炸油的合格率为71.3％,煎炸备用油的合格率为49.0％。为此提出应加强对煎炸行业食用油的监督和监测。
In this paper, sensory and physical and chemical indexes of 274 frying oil and spare frying oil were determined and analyzed. The qualified rate of frying oil was found to be 71.3% and that of frying alternative oil was 49.0%. To this end, we should strengthen supervision and monitoring of edible oil in the frying industry.