The changes of acid value, peroxide value, iodine value, absorbancy and appearance of three kinds of frying oils purified by shortening saver were determined. The results showed that after purification with shortening saver, the appearance of frying oils were translucent and the absorbancy, acid value and iodine value reduced, while the peroxide value increased. It was proved that shortening saver wasn't good at purifying frying oil for only adsorbing carbonization impurity.%针对市场上出现的滤油粉及其在煎炸油处理上的应用,对滤油粉处理过的3种煎炸油的酸值、过氧化值、碘值、吸光度和外观的变化进行测定.结果表明,经滤油粉处理后煎炸油的外观透亮,吸光度降低,酸值、碘值都有所降低,而过氧化值升高.研究表明滤油粉对煎炸油处理效果不佳,只能吸附炭化杂质.
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