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Article(id=1151881501600789074, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151881493552394994, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241224003, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1734969600000, receivedDateStr=2024-12-24, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752559550905, onlineDateStr=2025-07-15, pubDate=1748102400000, pubDateStr=2025-05-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752559550905, onlineIssueDateStr=2025-07-15, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752559550905, creator=13701087609, updateTime=1752559550905, updator=13701087609, issue=Issue{id=1151881493552394994, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='10', pageStart='1', pageEnd='324', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752559548986, creator=13701087609, updateTime=1756202008453, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1167159075906265916, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151881493552394994, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1167159075906265917, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151881493552394994, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=278, endPage=284, ext={EN=ArticleExt(id=1151923896057426628, articleId=1151881501600789074, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Analysis of national food safety supervision sampling results of edible oils, fats and their products from 2019 to 2023, columnId=1151895321388347923, journalTitle=Journal of Food Safety & Quality, columnName=Food Analysis and Detection, runingTitle=null, highlight=null, articleAbstract=

Objective To analyze the food safety situation of edible oils, fats, and their products in China from 2019 to 2023. Methods Sampling results of edible oils, fats, and their products from the national safety supervision from 2019 to 2023 were summarized, and their overall, unqualified items and other information were analyzed. Results The results showed that the overall unqualified rate of edible oils, fats and their products showed a downward trend from 2019 to 2023; unqualified products were mainly produced in Xinjiang, Jilin, Anhui, Hubei, Inner Mongolia, Jiangxi and other regions; rapeseed oil, peanut oil, sesame oil, and soybean oil were the main unqualified edible oil varieties in the sampling inspection from 2019 to 2023; the detected unqualified items mainly include benzo [a] pyrene, acid value (calculated as KOH), peroxide value, and solvent residue. Conclusion The governments and relevant departments in Xinjiang, Jilin, Anhui and other provinces with high disqualification rates shall strengthen source control, promote large-scale planting and standardized storage, upgrade production technology and supervision, strengthen sampling inspection and traceability mechanism, strengthen market supervision on production, processing and transportation, and improve the traceability system of edible oil, fat and its products, strictly follow the production process standards, store reasonably, and improve the quality of edible oil; strengthen the sampling inspection of products with high unqualified rates, such as rapeseed oil, peanut oil, sesame oil, soybean oil, etc.

, correspAuthors=Jin-Zhong XI, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Yin TANG, Bing FU, Xiao-Ming XUE, Jin-Zhong XI), CN=ArticleExt(id=1151923896573326031, articleId=1151881501600789074, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=2019—2023年食用油、油脂及其制品国家食品安全监督抽检结果分析, columnId=1151895321958773274, journalTitle=食品安全质量检测学报, columnName=食品分析与检测, runingTitle=null, highlight=null, articleAbstract=

目的 分析我国2019—2023年食用油、油脂及其制品的食品安全形势。方法 汇总2019年至2023年食用油、油脂及其制品的国家安全监督抽检结果, 对其整体和不合格项目等信息进行分析。结果 2019—2023年食用油、油脂及其制品不合格率总体呈下降趋势; 不合格产品主要产自新疆、吉林、安徽、湖北、内蒙古、江西等地区; 菜籽油、花生油、芝麻油、大豆油是2019—2023年抽检中的主要不合格食用油品种; 检出的不合格项目主要有苯并[a]芘、酸价(以KOH计)、过氧化值、溶剂残留量。结论 新疆、吉林、安徽等高不合格率省份应加强源头管控, 推广规模化种植和标准化仓储, 升级生产技术与监管, 强化抽检和追溯机制; 严格按照生产工艺标准生产, 合理存储, 提高食用油品质; 应加强对菜籽油、花生油、芝麻油、大豆油等不合格率高的产品的抽检力度。

, correspAuthors=席金忠, authorNote=null, correspAuthorsNote=
* 席金忠(1993—), 男, 博士, 讲师, 主要研究方向为食品药品环境犯罪侦查技术。E-mail:
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唐寅(1986—), 女, 硕士, 实验师, 主要研究方向为食品药品环境犯罪侦查技术。E-mail:

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唐寅(1986—), 女, 硕士, 实验师, 主要研究方向为食品药品环境犯罪侦查技术。E-mail:

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唐寅(1986—), 女, 硕士, 实验师, 主要研究方向为食品药品环境犯罪侦查技术。E-mail:

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Relevant standards for testing items of edible oils, fats and their products

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标准号 标准名称 状态
GB/T 22478—2008 葡萄籽油 现行
GB/T 8235—2019 亚麻籽油 现行
GB/T 1537—2019 棉籽油 现行
GB/T 1534—2017 花生油 现行
GB/T 1536—2021 菜籽油 现行
GB/T 22465—2008 红花籽油 现行
GB/T 1535—2017 大豆油 现行
GB/T 22327—2019 核桃油 现行
GB/T 8233—2018 芝麻油 现行
GB/T 10464—2017 葵花籽油 现行
GB/T 19111—2017 玉米油 现行
GB 2716—2018 食品安全国家标准 植物油 现行
GB 8955—2016 食品安全国家标准 食用植物油 现行
GB/T 8937—2023 食用动物油脂 猪油 现行
GB/T 40851—2021 食用调和油 现行
GB 2760—2014 食品安全国家标准 食品添加剂使用标准 现行
GB 2762—2017 食品安全国家标准 食品中污染物限量 现行
GB 2761—2017 食品安全国家标准 食品中真菌毒素限量 现行
), ArticleFig(id=1167158453043733099, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881501600789074, language=CN, label=表1, caption=

食用油、油脂及其制品检测项目相关标准

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标准号 标准名称 状态
GB/T 22478—2008 葡萄籽油 现行
GB/T 8235—2019 亚麻籽油 现行
GB/T 1537—2019 棉籽油 现行
GB/T 1534—2017 花生油 现行
GB/T 1536—2021 菜籽油 现行
GB/T 22465—2008 红花籽油 现行
GB/T 1535—2017 大豆油 现行
GB/T 22327—2019 核桃油 现行
GB/T 8233—2018 芝麻油 现行
GB/T 10464—2017 葵花籽油 现行
GB/T 19111—2017 玉米油 现行
GB 2716—2018 食品安全国家标准 植物油 现行
GB 8955—2016 食品安全国家标准 食用植物油 现行
GB/T 8937—2023 食用动物油脂 猪油 现行
GB/T 40851—2021 食用调和油 现行
GB 2760—2014 食品安全国家标准 食品添加剂使用标准 现行
GB 2762—2017 食品安全国家标准 食品中污染物限量 现行
GB 2761—2017 食品安全国家标准 食品中真菌毒素限量 现行
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Total batches of unqualified edible oils, fats and their products samples in China from 2019 to 2023

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年份 样品抽检数量
/批次		 不合格样品
数量/批次		 样品
不合格率/%
2019全年 119952 1657 1.38
2020全年 183504 2849 1.55
2021全年 206130 2773 1.35
2022全年 195825 2214 1.13
2023全年 179659 1429 0.80
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2019—2023年我国不合格食用油、油脂及其制品样品总批次

, figureFileSmall=null, figureFileBig=null, tableContent=
年份 样品抽检数量
/批次		 不合格样品
数量/批次		 样品
不合格率/%
2019全年 119952 1657 1.38
2020全年 183504 2849 1.55
2021全年 206130 2773 1.35
2022全年 195825 2214 1.13
2023全年 179659 1429 0.80
), ArticleFig(id=1167158453568021106, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881501600789074, language=EN, label=Table 3, caption=

Distribution of production areas in unqualified products

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产地 数量/份 占比/%
新疆 18 17.1
未知 12 11.4
安徽 7 6.7
内蒙古 6 5.7
湖北 6 5.7
江西 5 4.8
山东 5 4.8
吉林 5 4.8
广西 4 3.7
广东 4 3.7
青海 4 3.7
河南 4 3.7
甘肃 4 3.7
云南 4 3.7
陕西 3 3.0
辽宁 2 1.9
黑龙江 2 1.9
河北 1 1.0
江苏 1 1.0
山西 1 1.0
浙江 1 1.0
贵州 1 1.0
重庆 1 1.0
四川 1 1.0
宁夏 1 1.0
湖南 1 1.0
福建 1 1.0
总计 105 100
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不合格产品中生产区域的分布

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产地 数量/份 占比/%
新疆 18 17.1
未知 12 11.4
安徽 7 6.7
内蒙古 6 5.7
湖北 6 5.7
江西 5 4.8
山东 5 4.8
吉林 5 4.8
广西 4 3.7
广东 4 3.7
青海 4 3.7
河南 4 3.7
甘肃 4 3.7
云南 4 3.7
陕西 3 3.0
辽宁 2 1.9
黑龙江 2 1.9
河北 1 1.0
江苏 1 1.0
山西 1 1.0
浙江 1 1.0
贵州 1 1.0
重庆 1 1.0
四川 1 1.0
宁夏 1 1.0
湖南 1 1.0
福建 1 1.0
总计 105 100
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Unqualified edible oils, fats and their products in China from 2019 to 2023

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品种 数量
/份		 占比/% 品种 数量
/份		 占比/%
菜籽油 33 31.4 山茶油 5 4.8
芝麻油 13 12.3 红花籽油 4 3.8
花生油 13 12.3 稻米油 2 1.9
大豆油 7 6.7 牛油 1 1.0
亚麻籽油 6 5.7 葡萄籽油 1 1.0
核桃油 6 5.7 调和油 1 1.0
棉籽油 6 5.7 玉米油 1 1.0
葵花籽油 6 5.7 合计 105 100.0
), ArticleFig(id=1167158454096503418, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881501600789074, language=CN, label=表4, caption=

2019-2023年我国不合格食用油、油脂及其制品品种

, figureFileSmall=null, figureFileBig=null, tableContent=
品种 数量
/份		 占比/% 品种 数量
/份		 占比/%
菜籽油 33 31.4 山茶油 5 4.8
芝麻油 13 12.3 红花籽油 4 3.8
花生油 13 12.3 稻米油 2 1.9
大豆油 7 6.7 牛油 1 1.0
亚麻籽油 6 5.7 葡萄籽油 1 1.0
核桃油 6 5.7 调和油 1 1.0
棉籽油 6 5.7 玉米油 1 1.0
葵花籽油 6 5.7 合计 105 100.0
), ArticleFig(id=1167158454188778110, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881501600789074, language=EN, label=Table 5, caption=

Statistics of unqualified items in sampling inspection of edible oils, fats and their products in China for the first quarter of 2019—2023

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不合格项目 数量/份 占比/%
苯并[a]芘 26 24.5
酸价(以KOH计) 26 24.5
过氧化值 20 18.8
溶剂残留量 17 16.0
乙基麦芽酚 9 8.4
黄曲霉毒素B₁ 4 3.7
标签 2 1.8
亚麻酸 1 0.9
不合格项目磺胺类(总量) 1 0.9
花生一烯酸 1 0.9
), ArticleFig(id=1167158454264275585, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151881501600789074, language=CN, label=表5, caption=

2019—2023年我国食用油、油脂及其制品抽检不合格项目统计

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不合格项目 数量/份 占比/%
苯并[a]芘 26 24.5
酸价(以KOH计) 26 24.5
过氧化值 20 18.8
溶剂残留量 17 16.0
乙基麦芽酚 9 8.4
黄曲霉毒素B₁ 4 3.7
标签 2 1.8
亚麻酸 1 0.9
不合格项目磺胺类(总量) 1 0.9
花生一烯酸 1 0.9
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2019—2023年食用油、油脂及其制品国家食品安全监督抽检结果分析
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唐寅 1, 2 , 符冰 1, 2 , 薛晓明 1, 2 , 席金忠 1, 2, *
食品安全质量检测学报 | 食品分析与检测 2025,16(10): 278-284
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食品安全质量检测学报 | 食品分析与检测 2025, 16(10): 278-284
2019—2023年食用油、油脂及其制品国家食品安全监督抽检结果分析
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唐寅1, 2 , 符冰1, 2, 薛晓明1, 2, 席金忠1, 2, *
作者信息
  • 1.南京警察学院刑事科学技术学院, 南京 210023
  • 2.野生动植物物证技术国家林业和草原局重点实验室, 南京 210023

    • 唐寅(1986—), 女, 硕士, 实验师, 主要研究方向为食品药品环境犯罪侦查技术。E-mail:

通讯作者:

* 席金忠(1993—), 男, 博士, 讲师, 主要研究方向为食品药品环境犯罪侦查技术。E-mail:
Analysis of national food safety supervision sampling results of edible oils, fats and their products from 2019 to 2023
Yin TANG1, 2 , Bing FU1, 2, Xiao-Ming XUE1, 2, Jin-Zhong XI1, 2, *
Affiliations
  • 1. College of Criminal Science and Technology, Nanjing Police University, Nanjing 210023, China
  • 2. Key Laboratory of State Forestry and Grassland Administration on Wildlife Evidence Technology, Nanjing 210023, China
出版时间: 2025-05-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241224003
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摘要
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目的 分析我国2019—2023年食用油、油脂及其制品的食品安全形势。方法 汇总2019年至2023年食用油、油脂及其制品的国家安全监督抽检结果, 对其整体和不合格项目等信息进行分析。结果 2019—2023年食用油、油脂及其制品不合格率总体呈下降趋势; 不合格产品主要产自新疆、吉林、安徽、湖北、内蒙古、江西等地区; 菜籽油、花生油、芝麻油、大豆油是2019—2023年抽检中的主要不合格食用油品种; 检出的不合格项目主要有苯并[a]芘、酸价(以KOH计)、过氧化值、溶剂残留量。结论 新疆、吉林、安徽等高不合格率省份应加强源头管控, 推广规模化种植和标准化仓储, 升级生产技术与监管, 强化抽检和追溯机制; 严格按照生产工艺标准生产, 合理存储, 提高食用油品质; 应加强对菜籽油、花生油、芝麻油、大豆油等不合格率高的产品的抽检力度。

食用油、油脂及其制品  /  抽检结果分析  /  不合格项目

Objective To analyze the food safety situation of edible oils, fats, and their products in China from 2019 to 2023. Methods Sampling results of edible oils, fats, and their products from the national safety supervision from 2019 to 2023 were summarized, and their overall, unqualified items and other information were analyzed. Results The results showed that the overall unqualified rate of edible oils, fats and their products showed a downward trend from 2019 to 2023; unqualified products were mainly produced in Xinjiang, Jilin, Anhui, Hubei, Inner Mongolia, Jiangxi and other regions; rapeseed oil, peanut oil, sesame oil, and soybean oil were the main unqualified edible oil varieties in the sampling inspection from 2019 to 2023; the detected unqualified items mainly include benzo [a] pyrene, acid value (calculated as KOH), peroxide value, and solvent residue. Conclusion The governments and relevant departments in Xinjiang, Jilin, Anhui and other provinces with high disqualification rates shall strengthen source control, promote large-scale planting and standardized storage, upgrade production technology and supervision, strengthen sampling inspection and traceability mechanism, strengthen market supervision on production, processing and transportation, and improve the traceability system of edible oil, fat and its products, strictly follow the production process standards, store reasonably, and improve the quality of edible oil; strengthen the sampling inspection of products with high unqualified rates, such as rapeseed oil, peanut oil, sesame oil, soybean oil, etc.

edible oils, fats and their products  /  analysis of sampling results  /  unqualified items
唐寅, 符冰, 薛晓明, 席金忠. 2019—2023年食用油、油脂及其制品国家食品安全监督抽检结果分析. 食品安全质量检测学报, 2025 , 16 (10) : 278 -284 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241224003
Yin TANG, Bing FU, Xiao-Ming XUE, Jin-Zhong XI. Analysis of national food safety supervision sampling results of edible oils, fats and their products from 2019 to 2023[J]. Journal of Food Safety & Quality, 2025 , 16 (10) : 278 -284 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241224003
正文
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0 引言
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近年来, 我国食用油市场规模保持稳步增长态势。随着全球人口规模的持续增长以及人们生活水平的不断提升, 食用油消费需求也在持续提升, 富含不饱和脂肪酸的橄榄油、玉米油、葵花籽油等高端食用油逐渐受到市场的青睐。食用油是提供人体热能和必需脂肪酸的重要食物来源, 同时能促进脂溶性维生素的吸收, 主要分为动物油脂和植物油脂两大类[1], 常见的食用油多为植物油。食用植物油中含有脂肪酸、类胡萝卜素、多酚和维生素E等多种营养成分, 能够为人体提供脂肪和热量[2]。作为日常必需品, 其安全性直接关系到公众对食品安全的信任, 食用油安全的紧迫性不容忽视。
食品安全监督抽检是国家进行食品安全监管的重要措施, 通过对食品监管信息的分析和挖掘, 可以更好的为食品监管提供信息支撑和决策支持[3-4]。对食用油进行抽检和监测一直是我国食品安全监管工作的重要组成部分。目前, 我国食用油脂及其制品的质量安全整体形势良好, 但是依然存在黄曲霉毒素超标、质量指标不合格和重金属污染等系列问题[5]。杨朝慧等[6]对2015—2020年我国食用植物油抽检不合格数据, 运用内容分析法对不合格植物油的品种、包装规格、产地和产业链主体特征进行了初步分析, 对植物油不合格的原因进行了探讨。本研究收集了2019—2023年来自国家各级监管部门公开的食品安全监督抽检中食用油、油脂及其制品的抽检结果并进行分析, 以评估不同年份、不同地区、不同种类食用油的质量差异, 为进一步掌握食用油食品安全风险, 做好相应的食品安全监管工作, 保障人民群众的饮食安全提供参考。
1 材料与方法
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1.1 数据来源
数据来源于2019—2023年国家市场监督管理总局和各省市市场监管局对外通报的抽检结果为“不合格”的食用油、油脂及其制品对应数据。用“菜籽油”“花生油”“葡萄籽油”等油类模糊名称检索, 以确保尽可能多符合条件的数据被纳入分析, 再通过后续筛选, 从而形成了一个含有105份食用油、油脂及其制品不合格项目抽检数据的数据库, 包含产品名称及地址、样品名称、规格型号、生产日期、不合格项目、检验结果及标准值、检验机构等关键信息。
1.2 分析方法
对收集到的2019—2023年食用油、油脂及其制品的所有不合格数据进行编码处理, 选择不合格食用油、油脂及其制品的品种、产地以及不合格项目作为主要的分析点, 同时设定每一个维度的具体分类, 在形成的编码表中进一步对数据进行量化处理[5]。经整理后导入Microsoft® Excel 2019软件作为研究对象, 通过聚类分析、趋势分析等方式分析我国食用油、油脂及其制品当前的食品安全状况及存在的主要问题[7]。
1.3 抽检体系与标准
1.3.1 我国食用油、油脂及其制品抽检的法律法规依据
我国市场监督管理总局根据工作目的和工作方式的不同, 将食品安全抽检工作分为监督抽检、风险监测和评价性抽检。首次明确评价性抽检是指依据法定程序和食品安全标准等规定展开抽样检验, 对市场上食品总体安全状况进行评估的活动, 并于2019年8月16日发布实施了《食品安全抽样检验管理办法》, 以进一步规范食品安全抽样检验工作, 加强食品安全监督管理, 保障公众身体健康和生命安全[8-9]。
1.3.2 我国食用油、油脂及其制品抽检工作的检测标准
食用油、油脂及其制品抽检工作的检测标准具体如表1。
2 结果与分析
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2.1 不同年份的抽检结果
从通报时间来看, 2019—2023年, 国家市场监督管理总局通报的不合格食用植物油分别有1657、2849、2773、2214、1429份, 且不合格率分别为1.38%、1.55%、1.35%、1.13%、0.80%, 详见表2。2020年不合格率最高, 之后总体呈逐年下降趋势。
我国食用油不合格率下降是政策监管加强、技术进步、行业自律提升以及消费者意识增强等多方面因素的综合作用。国家通过修订《食品安全法》明确各环节责任, 提供法律保障, 不断完善和强化监管体系[10]; 加强抽检力度, 覆盖全链条, 有效遏制了不合格产品的流通; 监管部门定期公布抽检结果, 曝光不合格企业和产品, 增强了公众监督和企业自律, 推动了行业整体质量的提升。其次, 生产工艺的改进也是不合格率下降的内在原因。食用油、油脂及其制品生产企业通过引进先进技术和设备, 提升了生产工艺, 如低温压榨、物理精炼、酶法脱胶、无水脱酸等工艺, 提高了产品质量, 降低了有害物质残留, 同时保留了更多营养成分[11]。此外, 市场环境逐年发生变化。随着生活水平的提高和健康知识的普及, 消费者的健康意识增强、多样化需求增加, 推动食用油市场向多元化发展; 同时, 食用油市场竞争加剧, 品牌企业如“福临门”“金龙鱼”等通过提升产品质量来增强竞争力, 而小型企业则通过改进工艺和加强管理来生存。
2.2 不同区域的抽检结果
检出的105份不合格产品中, 产自新疆、吉林、安徽、湖北、内蒙古、江西等地区的食用油、油脂及其制品在抽检中的不合格样品数量较多(详见表3), 分别有18份、5份、7份、6份、6份、5份, 不合格占比之和超过40%。福建、湖南、宁夏、四川、重庆、山西、贵州、浙江的占比较少, 均为1%。不同地区的不合格率与当地气候条件、生产存储条件、消费习惯与市场结构、生产技术条件和食品安全管理等因素有关。新疆、内蒙等地气候干燥, 昼夜温差大, 这种环境有利于细菌的生长和繁殖, 因此在食品保存和处理上需要更加严格; 部分省份气候潮湿, 如江西、安徽, 若仓储设施简陋, 油脂易氧化酸败; 北方地区(如内蒙古、吉林)冬季寒冷可能导致油脂结晶, 影响品质判断; 技术先进的地区通常采用更高效、更环保的生产工艺, 如东部沿海地区的食用油企业普遍引进国际先进设备与技术, 产品质量较高, 而技术落后的地区多采用传统工艺, 容易导致反式脂肪酸、苯并[a]芘等有害物质超标[12]。监管严格的地区通过高频次抽检、严格处罚和信息公开, 能够有效遏制不合格产品的流通, 如一线城市(北京、上海等)以及部分经济发达省份(浙江、广东等); 部分偏远地区(如内蒙古、新疆等)由于监管资源有限, 食用油不合格率相对较高。此外, 新疆、吉林等省的食用油市场可能以本地中小品牌为主, 质量控制体系较弱, 福建、浙江等地品牌集中度高, 食品安全管理较为严格, 对食品加工和销售环节有严格的监管, 确保了食品安全‌。
2.3 不同品种的食用油、油脂及其制品的抽检结果
抽检的105份食用油、油脂及其制品中, 菜籽油、花生油、芝麻油、大豆油是2019—2023年抽检中的主要不合格食用油品种, 共有66份, 占抽检不合格总数的62.7%。而排名前三的菜籽油、花生油、芝麻油的样品不合格数分别为33份、13份、13份, 不合格占比之和达到56%。市场上价格较高的“高档油”核桃油、红花籽油等也检测出了不合格批次, 详见表4。菜籽油的较高不合格率主要与制造工艺有关, 国内制造菜籽油的工艺主要有高温热榨、低温冷榨、有机溶剂(如正己烷)浸出、水酶法提取和进一步精炼[13], 但热炸和浸出工艺中高温会使得菜籽烧焦炭化, 容易导致菜籽油中营养物质的损失, 并会产生苯并[a]芘并且会残留在油中[14-15]。有些企业为了迎合消费者对菜籽油香味的追求, 会采用高温炒菜籽, 这样会导致菜籽油中含有苯并[a]芘, 不合格率高。
2.4 不合格项目分析
检出的105份不合格食用油、油脂及其制品样品中, 不合格项目主要是苯并[a]芘、酸价(以KOH计)、过氧化值、溶剂残留量, 分别为26、26、20和17份, 各占不合格总数的24.5%、24.5%、18.8%、16.0%。此外还检测出乙基麦芽酚、黄曲霉毒素B₁、花生一烯酸、亚麻酸、不合格项目磺胺类(总量), 详见表5。
2.4.1 苯并[a]芘的检验结果
苯并[a]芘是持久性有机污染物多环芳烃化合物的一种, 化学性质较稳定, 具有致畸、致癌和生殖毒性, 2010年被国际癌症研究机构(International Agency for Research on Cancer, IARC)评估为Ⅰ类致癌物[16-18]。GB 2762—2017《食品安全国家标准 食品中污染物限量》中规定, 食用油、油脂及其制品中苯并[a]芘的最大限量值为10 μg/kg[19]。26批次检出苯并[a]芘超标的不合格食用油、油脂及其制品中, 苯并[a]芘的检测值范围为11.2~248 μg/kg, 平均值为29.1 μg/kg。苯并[a]芘超标的原因和生产、加工及种植相关。生产过程中对原料反复烘烤或蒸炒时, 高温导致苯并[a]芘含量上升; 加工过程中接触润滑油、使用不符合要求的浸提溶剂造成污染; 油料作物在种植、收储、晾晒过程中受到土壤、水和大气污染[20-21]。
2.4.2 酸价(以KOH计)的检验结果
酸价, 又称酸值, 主要反映食品中油脂的酸败程度[22]。同一种油, 酸价越小说明油的新鲜度和精炼程度越好。酸价超标会导致食品有异味, 严重超标时会产生醛酮类化合物, 其酸败产物对人体多种酶有损害作用, 影响正常代谢[23-24]。GB 2716—2018《食品安全国家标准 植物油》中规定, 食用植物油(包括调和油)中酸价的最大限量值为2.5 mg/g[25-26]。26批次检测出酸价超标的不合格食用油、油脂及其制品中, 酸价的检测平均值为3.14 mg/g, 超出国家安全标准近1.25倍。酸价超标与产品储藏条件不当有关, 尤其是贮存温度较高时容易导致脂肪的氧化酸败; 食用油反复煎炸也会使酸价超标[27]。
2.4.3 过氧化值的检验结果
过氧化值指1 kg样品中的活性氧含量, 反映油脂和脂肪酸被氧化程度, 过氧化值越高, 说明油脂被氧化程度越高, 油脂品质也就越差[28-29]。根据GB 2716—2018中的规定, 食用植物油的过氧化值应小于等于0.25 g/100 g。20批次检测出过氧化值超标的不合格食用油、油脂及其制品中, 过氧化值平均值为0.45 g/100 g, 其中最高检测值为0.78 g/100 g, 超出国家安全标准的3倍以上。过氧化值超标的原因较多, 储存温度、氧气含量和光照等因素都会影响油脂的氧化速度, 油脂的氧化速度越快, 过氧化值也就越高; 不同的加工方式、原料油脂的质量也会对油脂的过氧化值产生影响[30-31]。
2.4.4 溶剂残留量
溶剂残留量是指1 kg油脂中残留的溶剂毫克数, 通常是在植物油生产加工过程中使用的, 如六号溶剂(以己烷为主)。根据GB 2716—2018中规定, 食用植物油(包括调和油)中的溶剂残留量最大限量值为20 mg/kg。长期食用溶剂残留量超标的食用油, 溶剂中的有害物质(如苯类化合物等)如果在人体内蓄积, 会对神经系统和造血系统产生损害, 甚至可能具有致癌作用。17批次检测出溶剂残留量超标的不合格食用油、油脂及其制品中, 溶剂残留量平均值为67.39 mg/kg, 其中最高检测值为174 mg/kg, 超出国家安全标准的8倍以上。溶剂残留量超标的原因是生产过程中工艺及设备的不足, 如溶剂纯度不足、参数控制不当、溶剂回收不彻底等, 导致浸出工艺中使用的溶剂无法充分去除。
2.4.5 其他项目的检测结果
从105份样本中, 检测出乙基麦芽酚、黄曲霉毒素B₁等其他不合格项目。乙基麦芽酚是一种香味改良剂、增香剂, 长期大量食用乙基麦芽酚超标的食品可能导致头痛、恶心、呕吐、呼吸困难, 过量食用可能对人体肝脏有影响, 易诱发骨骼和关节提前脆变癌变等[32]。GB 2760—2014《食品安全国家标准 食品添加剂使用标准》规定, 植物油脂中不得添加食品用香料、香精, 即不得使用乙基麦芽酚。9 批次乙基麦芽酚超标的不合格食用油、油脂及其制品均为芝麻油, 其乙基麦芽酚含量平均值为7382 μg/kg。超标原因可能是一些不法商家利用乙基麦芽酚价格低廉、用量少的特点, 食用植物油中掺入调香、调色违规添加物, 以次充好, 以普通油充高档油。
黄曲霉毒素B₁是已知的化学物质中致癌性最强的一种, 由黄曲霉菌产生对人和动物都有强烈的毒性, 特别是对肝脏的损害尤为明显[33]。长期食用受到黄曲霉毒素B₁污染的食用油, 会增加患癌症、免疫毒性、肝脏、肾脏等疾病的风险。我国GB 2761—2017《食品安全国家标准 食品中真菌毒素限量》中规定, 花生酱和花生油中黄曲霉毒素B₁的最大检出限量均为20 μg/kg。4批次黄曲霉毒素B₁超标的不合格食用油、油脂及其制品均为花生油, 其黄曲毒素B₁含量平均值为65.13 μg/kg, 超出GB 2761—2017的3倍以上。黄曲霉毒素B₁超标原因主要是加工用原料受霉菌污染, 或者生产过程中杀菌不彻底、没有充分干燥等, 在微量氧气或高湿度环境下, 微生物繁殖, 易导致发霉、霉变等问题, 设备设施清洗消毒不到位, 杀菌工艺无法达到预设要求等都可能会造成霉菌的污染。
3 结论与讨论
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2019—2023年, 国家市场监督管理总局(原国家食品药品监督管理总局)共发布关于食用油、油脂及其制品的食品安全监督抽检结果29次, 累计抽检食用油、油脂及其制品样品910362批次, 抽样地覆盖全国30个省(自治区, 直辖市), 抽检依据为《食品安全抽样检验管理办法》及各种油品的检测标准。本研究收集这105份关于食用油、油脂后进行归纳整理和深入分析, 分析结果显示, 食用油、油脂及其制品的总体不合格率从2019—2023年总体呈下降趋势, 这与我国不断增强食品安全监督抽检力度、技术进步、行业自律提升以及消费者意识增强等多方面因素紧密相关。不合格产品中, 产自新疆、吉林、安徽、湖北、内蒙古、江西等地区的食用油、油脂及其制品在抽检中的不合格样品数量较多, 福建、湖南、宁夏、四川、重庆、山西、贵州、浙江、河北的占比较少。新疆、内蒙、江西、安徽等需加强源头管控, 推广规模化种植和标准化仓储, 减少原料污染风险, 保证油脂在存储过程中不易氧化酸败; 中西部城市加快技术设备升级, 采用更高效、更环保的生产工艺; 新疆、吉林等省的食用油市场需提高品牌集中度, 增强质量控制体系, 对食品加工和销售环节有严格的监管, 确保食品安全‌。此外, 需加强消费者教育, 倡导消费者选择正规品牌、查看质检报告, 避免购买无标识散装油。
菜籽油、花生油、芝麻油、大豆油是抽检中的主要不合格食用油品种。检出的不合格项目主要有苯并[a]芘、酸价(以KOH计)、过氧化值、溶剂残留量, 这4类化学物质超标的占比最高。企业需严格按照浸出、精炼、压榨等工艺流程生产食用油, 在此过程中持续改善工艺流程, 用新技术替代传统技术设备; 食用油、油脂密封后放置在干燥、低温, 且无光线照射的环境中, 存放过程中应注意避免微生物污染。市场监管局加强对菜籽油、花生油、芝麻油、大豆油等不合格率高的产品的抽检力度, 重点抽检企业原材料品质、生产环境和仓储条件, 保证食用油、油脂的安全。执法处罚部门应对食用油生产经营过程中的违法违规行为进行严厉查处, 多种措施(如罚款、吊销许可证等)结合使用, 以确保食用油市场的规范有序。
基金
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  • 公安部公安理论及软科学研究计划项目(2020LLYJSLJY041)
文献
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241224003
  • 接收时间：2024-12-24
  • 首发时间：2025-07-15
  • 出版时间：2025-05-25
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  • 收稿日期：2024-12-24
基金
公安部公安理论及软科学研究计划项目(2020LLYJSLJY041)
作者信息
    1.南京警察学院刑事科学技术学院, 南京 210023
    2.野生动植物物证技术国家林业和草原局重点实验室, 南京 210023

通讯作者:

* 席金忠(1993—), 男, 博士, 讲师, 主要研究方向为食品药品环境犯罪侦查技术。E-mail:
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https://castjournals.cast.org.cn/joweb/spaq/CN/10.19812/j.cnki.jfsq11-5956/ts.20241224003
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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