油炸食品中抗氧化劑(BHT及BHA)之殘留量調查

INVESTIGATION OF ANTIOXIDANTS RESIDUES (BHA & BHT) IN FRIED FOODS

油脂在油炸過程中，因受高溫加熱，反覆使用及與空氣接觸的結果，極易發生氧化、聚合、熱分解和加水水解等化學變化，使油脂的品質劣化，初期形成過氧化物，然後分解成酮洩和醛洩，產生刺激味，此為造成油脂或含油量高之食品變質變味（油耗油）的主因。為延緩油脂氧化，我國准予添加抗氧化劑於油脂或食品中，目前規定抗氧化劑BHT.BHA之用量標準係脫水馬鈴薯片、或粉、脫水甘薯片為0.05g/kg以下；而油脂、乳酪、奶油為0.20g/kg以下。本調查研究旨在了解國內油炸食品使用抗氧化劑（BHT、BHA）現況及其殘留量在衛生安全上是否符合食品添加物用量標準。於民國七十七年九月至七十八年二月間價購台灣地區市售包裝或散裝的油炸食品檢體401件。

A total of 401 retail fried foods consisting of fried potatoes and potato chips, fried chickens, fried children foods, fried peanuts and other foods were purchased randomly from the northern. southern. central and eastern markets of Taiwan during September 1988 to February 1989. Antioxidants residues (BHA & BHT) in fried foods were analyzed according to National Health Adminstration declaration No.707604 Jan, 13, 1988. The result showed that 14 cases of 28 potato chips were found with residues under allowance limits (0.05 g/ kg) but 2 cases of 373 (0.5%) total other fried foods which fried oil found with residues 0.246 g/ kg 0.274 g/ kg, fail to meet the hygienic standard being less than 0.20 g/ kg.