现代食品科技2011，Vol.27Issue(10)：1285-1287,3.
食品中酸价和过氧化值测定方法的改进
Improved Determination Methods for Acid and Peroxide Values in Foods
叶秀娟1
作者信息
- 1. 浙江省湖州市质量监督检验所,浙江湖州313000
- 折叠
摘要
Abstract
The feasibilities of Soxhlet extraction and water bath heating for oil extraction were investigated and compared with the national standard method in this paper. The effects of temperature and time on the oil extraction were analyzed. Results showed that the temperature showed effects on both the acid and peroxide values (P<0.05) and had higher effect on peroxide value than acid value. The treatment time showed little effect on acid value (P>0.05 ),but significantly influenced the peroxide value of the oil (P<0.05). No significant difference in acid or peroxides values of the oil extracted by the three methods was found (P>0.05). Besides, the key step and instructions of the methods were discussed in detail.关键词
食品/酸价/过氧化值/油脂提取/改进Key words
food/acid value/Deroxide value/oil extraction/improvement引用本文复制引用
叶秀娟..食品中酸价和过氧化值测定方法的改进[J].现代食品科技,2011,27(10):1285-1287,3.
