为使油脂的品质色泽、口感、风味和稳定性明显提高，并有效的清除油脂中一些毒性很强的物质，必须对油脂进行精炼。本文通过对大豆油脂各项指标检测方法及其影响因素进行系统性分析，目的是使油脂精炼过程中各项常规指标得以快速的测定，油脂精炼厂主控室根据检测结果反馈过来的信息对相关指标进行调控，使精炼过程中的每一道工序得到全面的监控。

In order to effectively improve the color, flavor, taste and stability and eliminate some poisonous substances, the soybean oil should be refined. In this paper, the test methods of conventional index for the refining process of the soya bean oil and some influencing factors were discussed to provide a suitable fast method for the monitoring and regulating of the whole refining process of soya bean oil.