3month15day 2002year，A collective food poisoning incident occurred in a central elementary school in Hubei Province，Causing49people。Hubei Provincial Health Department samples for food raw materials， flour， And edible oil。 as a result， Discover the inspection indicator of color pull oil Acid value1。93， More than national health standards4。8Secondary Peroxide value12mmol
， More than national health standards2。4Secondary。Further judgment according to poisoning symptoms，The culprit is a barrel of color pulling oil close to the expiration date.。
Similar events often，Its affects food poisoning caused by microorganisms。Shelf life about edible oil，What should we see let us expose one by one?：
Misunderstanding of shelf life
Some people can't help but ask， “Why is this kind of edible oil that is close to a shelf life is so harmful？“In fact， This is from people to the shelf life.。Before you know that food is out of the box，The expiration date on the label is no longer valid。 Shelf life represents only the food after birth，Before opening the package，Enterprises' quality commitment to consumers。For milk, convenient food，For example beverage，Everyone is easy to understand，Because you can see the process of deterioration with the naked eye，E.g， After opening the milk does not drink，Milk block，Pollution。Cooking oil every day，How long does it take to use life after custom food?？
Simulation experiment of household oil
WilmarThe fat oxidation group of the Global R & D center fully understands consumers' petroleum habits and worry，Do a group of experiments：Simulate the real situation of household oil，Suppose there is a three home，Bought5LVarious edible oil，Take every day100Gram（According to the Chinese residents' dietary guidelines25-30Cry on the suggestion of the oil to calculate the whole family every day of the oil volume），Then placed in the simulated home environment：①On the table in the kitchen（Room temperature25℃+illumination）； ②Stoveside（40℃+light）； ③Restably from the stove（Room temperature25℃+Lightless）； ④Cabinet close to the stove（40℃+not bright）。Then check the oxidation value once a week，Until the oil。The conditions involved in the experiment fully considered family oil consumption in most parts of my country.。The average humidity of the laboratory is40％-70％，In most parts of my country，This is also a common indoor humidity。
Why use peroxidation values to assess the quality of edible oil？
When oil and promotion of oxidation，E.g， air，In direct contact，For fats with many unsaturated keys，Oxygen in the air has more encouragement opportunities，in turn， Active peroxide free radical。Peroxide free radicals are not“honest”s student。Can't sit in a while, will make a smile，Oxidation produces hydrogen peroxide。This process is like a cancer that cannot be cured.，Once，This is out of control。With the increase of hydrogen peroxide，Researchers have found an important indicator of peroxidation fat oxidation。The peroxide value of my country's national standard primary vegetable oil is generally lower than5mmol。When the peroxide value is higher than5--6mmolTimetime，People think that they cannot guarantee their safety，If this value soars10mmolthe above，May be harmful to health！
Storage prompt of different edible oils
at last，We found in complex experimental data：
For soy oil， Rapeseed oil， Mixed oil Place the stove on the kitchen or on the table of the stove，Can be used in normal use5week，Its peroxide value exceeds national standards。Dismiss，More influences relative to temperature light on these three oils。in the darkness，Whether it is room temperature or40℃high temperature，Soybean oil peroxide value Rapeseed oil， Mixed oil rise slowly7Week， Will not exceed the national standard。
and so，For soy oil， Rapeseed oil and adjustment oil in order to maintain a good quality，Special pay special attention to the protection。
For peanut oil and sunflower oil，Light and temperature are sensitive factors。In bright，First4Weekly sunflower oil third week peanut peroxidation value exceeded national standards。If you take light，in40°CPlacement at high temperature4Zhou Beye National Standard。therefore，Sunflower oil and peanut oil should be away from light and low temperature。
therefore，For sunflower oil and peanut oil， Make them away from light and low temperatures。
About corn oil，Best of light resistance and high temperature resistance。only at40℃Extreme light conditions，use6Week，Peroxide value exceeds the standard，Compared with other vegetable oils It is more stable。
As can be seen，Different types of oils and temperature sensitivity are different。Sunflower oil and peanut oil are sensitive to both，So be sure to put it in a cool place Kitchen cabinet remote from the stove； Soybean oil， Rapeseed oil， Mixed oil is more sensitive to light，Choose a dark place to 易彤破壁机售后网点 store。Corn oil is relatively hard, it is mainly related to the unsaturated bond in the grease。
Consumers about oil：
1。 Removal oil used in accordance with the avoidance and low temperature method，Don't worry about it at all?？
answer：Actually not necessarily，Experiment：After opening the cover， It no longer seals if just tightening the cover，3Month after month，Peroxide value will exceed national standards。
2。 When you play, you will play the oil on the cover.，Placed in the kitchen for a week，Can you eat in this case?？
answer：in fact，The oxidative degradation rate of oil in light and high temperature is very serious.。Experiment prove，When exposed to direct sunlight，Soybean oil is open3day，Peroxide value exceeds national standards[1]。
3。 How to determine if the edible oil still can eat？
answer：The initial period of lipid oxidation is very quiet。Colorless。You will be slight after the oxidation intermediate decomposition“Old taste”。carry on，Obvious“Hara”aroma， Vintene and lower ether。This is called fat“Gain”，Also known as“Harbai”。Vulgar edible oil is harmful to health。natural， I can't eat it anymore.
4。 Storage of edible oil，What is the easiest way?？
answer：In addition to the oxygen in the air in the experiment， Light， high temperature， Metal ions and water are also promoting the promotion of edible oil oxidation。therefore， Keep in mind a principle when storing edible oil：Stay away from these promotion factors。How should I do？①Buy small packaging oil，According to the diet guide against Chinese residents， It is recommended that the amount of oil per day is25-30Gram。It can be used in one and a half months.。②Eat big packaging oil，You can choose to put the oil into the oil pan，Then use the tape to seal the big bottle，Store in a cool place，It is best to eat oil in three months.； ③If you choose a small bottle to eat，Assigned into a clean vial，Please note，Bottle should be dry，no water，Brown glass bottle is preferred。④Stay away from the stove，Especially when cooking, the habit of felling over everyone is to put it next to the stove.，This repeated exposure is also not conducive to the preservation of fat under high temperature and fire.。 ⑤When purchasing oil Choose products with relatively close production date。The closer the production date， The more fresh it is。
The most lazy method is to put it directly into the refrigerator after use.。It has expansion and low temperature function，This is a recommended method。
5， What is the harm of rotted edible oil?？
The acid defeat of edible oil will bring：①Loss of a large number of unsaturated fatty acids； ②Many oxidative free radicals enters people to damage human tissue and cells。And cause chronic diseases and aging，Even cancer； ③Long-term consumption of humid oil， Due to the lack of essential fatty acids in the body，May lead to a series of symptoms， E.g：Dry skin， Scarab zoom G weight is slow， Cholesterol accumulation abnormalities Phospholipid Glycerol， and many more; ④When cooking with rot， It also damages other foods that are unstable oxygen。
