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掺假芝麻香油的快速定量检测

李凤华 牟善铄 李文靖

中国果菜Issue(8):56-60,5.
中国果菜Issue(8):56-60,5.

掺假芝麻香油的快速定量检测

Rapid Quantitative Detection of Adulterated Fragrant Sesame Oil

李凤华 1牟善铄 1李文靖1

作者信息

  • 1. 齐鲁工业大学食品与生物工程学院,山东济南250353
  • 折叠

摘要

Abstract

Fragrant sesame oil is very popular among consumers for its unique and rich flavor and pure color. At present, the phenomenon of fragrant sesame oil adulteration increasingly grows serious, and it is urgent to establish a rapid detection method which can be applied to the on-site determination of fragant sesame oil. Three methods are compared in this paper, including the color reaction of sulfuric acid, sucrose hydrochloric acid and furfural. The first method does not require any special reagents and equipment, and fragrant sesame oil content can be determined quickly and accurately. However, the sensitivity is not high. Because of the color instability or improper operation, the color reaction is not accurate in the second method. The last method is highly operable and has a high accuracy. And its color reaction is quite accurate, but not precise enough. Comparing the three methods, the most suitable one can be selected according to the market demand.

关键词

芝麻油/掺伪/快速定量检测/显色反应

Key words

Fragrant sesame oil/adulteration/rapid quantitative detection/color reaction

分类

轻工纺织

引用本文复制引用

李凤华,牟善铄,李文靖..掺假芝麻香油的快速定量检测[J].中国果菜,2014,(8):56-60,5.

中国果菜

1008-1038

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