關於市售速食麵、餅幹、油炸豆等食品之油脂性狀之研究（第一報）

A Study on Some Characteristics of Oils and Fats Contained, in Commercial Foods such as Instant-Noodle, Cracker and Bsu1ts, Fried Bean Curb

賴愛姬(Ai-Chi Lai)

《中華民國營養學會雜誌》 2卷1期 (1977/03) Pp. 35-39

https://doi.org/10.6691/JCNS.197703_2(1).0004

摘要

市售的含油脂食品，若遇貯存或包裝等不良條件時，易於氧化而損失食品的原有營養價值與美味。本實驗報告就以本省市面上所賣的含油脂食品－速食麵類（15件），餅幹類（15件），油炸豆類（5件）共計35件。從臺北市各處食品店採購收集。所抽出油脂測定過氧化價，酸價以及碘價，綜合分析的結果：①過氧化價：35件試料中40meq/kg 以上的佔14件(40%)，最高者達102meq/kg。②酸價：4.0~5.0之間的佔20件(57%)。③碘價：在40~62之間，三類食品的差距都不大。
根據此次由各試料所得的過氧化價與許多報導過的有關過氧化價的動物實驗結果，作者認為主管機構，對於食品衛生，含油脂食品的過氧化價最好有數值上的規定，以方便品質上的管制。並且對食品包裝上要有明示製造年月日為理想。

並列摘要

Oils and fats containing foods are easily oxidized through poor packing and storage which in cause turn the loss of flavour and nutritive Value of such foods. The author obtained some oil and fat containing foods which were produced by the local manufacturers from the market. There are: Instant-noodles (l5kinds), crackers and biscuits (15 kinds) and fried bean curb (5 kinds). The degree of their aut oxidative deteriorations were investigated.
From the extracted oils from the above said samples peroxide values, acid values and iodine values were determined. The results are:
(1) Peroxide Value: Among 35 kinds of samples there are l4kinds (about 40%) contain more than 40meq/kg and the maximum value up to 102meq/kg. (2) Acid Value: About 20 kinds (57%) are within the range of 4.0-5.0. (3) Iodine Value: About 35 kinds are within the range of 40-62.
From results of the present investigation and other reports of animal experiments concerning to peroxide value, the author suggests that for the sake of quality control the food and health authorities of the governmental concerned agent might have to set numberical specifications of peroxide values for such foods. It may be reasonable also to require the manufacturers to label the date of manufacture on the packages.