Abstract:By detecting edible oil that the peroxide value and the aflatoxin B1, to understand the usage situation of edible oils in catering.Methods The 150 representative samples were collected in the cities extensive, the samples detected according to peroxide value GB/T 5009.37-2003 and the aflatoxin B1 GB/T 5009.23-2003. Results The pass rate of peroxide value is 100%. The situation of the aflatoxin B1 detecting:the pass rate of frying oil is 91.7%, the pass rate of peanut oil is 89.3%, the pass rate of blend oil, rapeseed oil, soybean oil and palm oil are all 100%, the aflatoxin B1 detecting range of frying oil and peanut oil are 1.00-21.6 μg/kg and 0.80-40.4 μg/kg respectively.Conclusion The raw material quality of edible oil need to control strictly, reduce the chance of contamination and the production of the aflatoxin B1.
