选酱油的硬标准，ISO认证是其中一项喔
Selection of soy sauce hard standard, ISO certification is one of.
看产品认证
See product certification
　　专家介绍，选油其实很讲究。首先要看一下有关的产品验证，最关键的是看有无QS质量安全标志，无QS质量安全认证标志的油千万不要购买。因为无QS认证表明该厂家生产食用油的基本条件不具备，其产品质量就无法保证了。若一种食用油不但获得QS认证，同时也获得中国名牌产品、中国驰名商标、营养健康倡导产品、绿色食品、质量管理认证（ISO9000：2000）以及环境管理认证（ISO14000：1996）等认证（如鲁花花生油），其品质便更有保证了，消费者不妨多选择有此类认证的食用油。
Experts, selected oil is very particular about. The first to see the product validation, the key is to see whether the QS quality and safety signs, no QS quality and safety certification mark of the oil must not buy. Because no QS Certification indicates that the manufacturers of edible oil does not have the basic conditions, the quality of their products can not be guaranteed. If a kind of edible oil not only obtained the QS authentication, but also access to product of Chinese famous brand, a well-known trademark in China, nutrition and health advocacy product, green food, quality management certification ( ISO9000: 2000 ) as well as environmental management certification ( ISO14000: 1996 ) certification ( such as Luhua peanut oil ), its quality is guaranteed, consumers may wish to multiple choice has such certified edible oil.
　　看生产工艺
See the production process
　　食用植物油有压榨和浸出两种生产工艺，国家规定要标注清楚。压榨法采用物理机械压力制取食用油，并用物理方法提炼，生产全程不添加任何化学物质，产品纯净不受污染，原汁原味口感佳，并且营养成份保留得更多，因而更安全健康，其中5S纯物理压榨工艺是目前世界上技术领先的制油工艺，有条件的家庭不妨多选择用先进压榨工艺生产的食用油。浸出法采用化学溶剂（六号轻汽油）浸泡油料取得食用油，并用化学提炼等方法提炼，生产过程频繁使用化学物质，食用油与轻汽油是相互混合的，食用油口味、营养都会发生改变。
Edible vegetable oil pressing and leaching of two kinds of production process, the state should be marked clearly. Using mechanical pressure squeeze method for producing edible oil, and use physical method to refine, whole production process does not add any chemical substances, the product purity is not contaminated, authentic taste good, and nutrients retention more, so it is more safety and health, in which 5S purely physical squeezing process is currently the world's leading Technology oil processing technology, conditional family might choose to use advanced press technology production of edible oil. Leaching method using chemical solvent ( six light gasoline ) immersion oil made of edible oil, and chemical refining method of refining, production processes frequent use of chemicals, edible oil and light gasoline is mixed with each other, edible oil, taste, nutrition is changed.
　　看原料来源
Look at the sources of raw materials
　　国家规定食用油必须标注原料来源，即标明清楚其原料是非转基产品还是转基因产品，产品的原料产地在哪里？转基因产品是人为的产物，虽然价钱便宜，但食用后是否安全健康尚无定论，所以专家建议，老人、孩子、孕妇及体弱多病者最好不要选用转基因食品。非转基因食品是天然产品，虽然价钱比转基因产品贵些，但安全健康有保证，消费者可放心选用。产品的原料产地也是很重要的，如花生油的原料最好的就是产自山东的大花生。
The state of edible oil must be labeled with the sources of raw materials, is clearly marked its raw material is a turn based product or genetically modified products, products of raw materials in where? Transgenic products are man-made products, although the price is cheap, but the food is safety and health is inconclusive, so experts recommend children, pregnant women, the elderly, and the infirm it is best not to use genetically modified food. Non genetically modified food is a natural product, although the price is more expensive than the genetically modified products, but health and safety assurance, consumers can rest assured that choice. Products of raw materials is also very important, such as peanut oil raw material is the best from Shandong big peanut.
　　看有无化学添加剂
See there is no chemical additives
　　食用油中含有多种营养成份，是有保质要求的。维E不单是一种高价值营养素，也是一种十分优良的天然抗氧化防腐剂，在油中起到保质保鲜的作用。有些食用油因为采用浸出法生产，精炼过多，油中的维生素E基本损失掉了，为延长食用油保质期，同时考虑到成本因素，大多数食用油选用化学合成的抗氧化防腐保鲜剂（如TBHQ等）。采用5S纯物理压榨工艺生产的花生油，油中维生素E等营养物质保留得较好，所以无需添加抗氧化剂就能有很长的保质期，并且能够彻底去除对人身体不利的黄曲霉素，更天然，更有营养，口味也更好。
Edible oil contains a variety of nutrients, is the quality requirements. Vitamin E is not only a high value of nutrition, but also a very good natural antioxidant preservatives, in oil to preserving function. Some edible oil because of the excessive leaching production, refining, oil in vitamin E basic loss, to extend the shelf life of edible oil, while taking into account the cost factors, the majority of edible oil by chemical synthesis of antioxidant preservatives ( such as TBHQ ). Using 5S purely physical squeezing process for the production of peanut oil, oil nutrients such as vitamin E retention well, so there is no need to add antioxidants can have a long shelf life, and can completely remove the body of a person against yellow aspergillin, more natural, more nutrition, taste better.