深色食用油脂中过氧化值的测定
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摘要
目的比较手动滴定法和电位滴定法对过氧化值的检测结果,提高过氧化值测定的准确性,探索测定深色油脂中过氧化值的适宜方法。方法用手动滴定法和电位滴定法分别测定深色油脂和浅色油脂的过氧化值,对检测结果进行对比,选择最优的检测方法,幵进行方法学验证。结果当样品为浅色样品时, 2种方法测定过氧化值的差异小,但当样品为深色样品时,只能用电位滴定的方法来测定,手动滴定无法判断终点。电位滴定法加标回收实验的回收率为97.55%～104.84%,相对标准偏差为0.9%～2.2%,满足实验要求。结论相比手动滴定法,电位滴定方法更适用于食用油脂中过氧化值的测定。
Objective To compare the results of manual titration and potentiometric titration for determination of peroxide value, improve the accuracy of peroxide value measurement, and explore the suitable method for determination of peroxide value in dark oil. Methods The peroxidation values of dark oil and light oil were determined by manual titration and potentiometric titration, the results were compared, the optimal method was selected, and the methodology was verified. Results When the sample was light color, the difference of peroxide value between the two methods was small, but when the sample was dark color, it could only be determined by potentiometric titration, and manual titration could not determine the end point. The recovery rate s of the potential titration method were 97.55%-104.84%, and the relative standard deviations were 0.9%-2.2%, which met the experimental requirements. Conclusion Compared with manual titration, potentiometric titration is more suitable for the determination of peroxide value in edible oils.
Objective To compare the results of manual titration and potentiometric titration for determination of peroxide value, improve the accuracy of peroxide value measurement, and explore the suitable method for determination of peroxide value in dark oil. Methods The peroxidation values of dark oil and light oil were determined by manual titration and potentiometric titration, the results were compared, the optimal method was selected, and the methodology was verified. Results When the sample was light color, the difference of peroxide value between the two methods was small, but when the sample was dark color, it could only be determined by potentiometric titration, and manual titration could not determine the end point. The recovery rate s of the potential titration method were 97.55%-104.84%, and the relative standard deviations were 0.9%-2.2%, which met the experimental requirements. Conclusion Compared with manual titration, potentiometric titration is more suitable for the determination of peroxide value in edible oils.
引文
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[6]GB 5009.227-2016食品安全国家标准食品中过氧化值的测定[S].GB 5009.227-2016 National food safety standard-Determination of peroxide value in food[S].
[7]GB 5009.229-2016食品安全国家标准食品中酸价的测定[S].GB 5009.229-2016 National food safety standard-Determination of acid value in food[S].
[8]GB/T 33918-2017香料过氧化值的测定[S].GB/T 33918-2017 Perfume-Determination of peroxide value[S].
[9]GB/T 5009.37-2003食用植物油卫生标准分析方法[S].GB/T 5009.37-2003 Method for analysis of hygienic standard of edible vegetable oil[S].
[10]GB/T 5009.56-2003中华人民共和国糕点卫生标准[S].GB/T 5009.56-2003 Pastry hygiene standard of the People's Republic of China[S].
[11]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.Ye XJ.Improved method for the determination of acid value and peroxide value in nuts food[J].Mod Sci Technol Food,2011,27(10):1285-1287.
[12]陈云良.永停终点指示碘量法测定油脂过氧化值[J].理化检验-化学分册,2010,46(5):574-575.Chen YL.Determination of lipid peroxide value forever stop end indication Iodimetry[J].Phys Test Chem Anal Part B,2010,46(5):574-575.
[13]邱文倩,华永有,陆秋艳.电位滴定法测定β-胡萝卜素软胶囊酸价和过氧化值[J].海峡预防医学杂志,2008,14(6):54-55.Qiu WQ,Hua YY,Lu QY.Determination of acid value and peroxide value inβ-carotene soft capsule by potentiometric titration[J].J Prev Med Channel,2008,14(6):54-55.
[14]周小华,张玫,相秉仁.近红外光谱结合区间偏最小二乘法应用于花生油酸价的测定[J].粮油食品科技,2017,25(2):62-64.Zhou XH,Zhang M,Xiang BR.Near-infrared spectroscopy combined with interval partial least squares method for the determination of peanut oil acid value[J].Sci Technol Cere Oils Foods,2017,25(2):62-64.
[15]GB/T 27404-2008实验室质量控制规范食品理化检测[S].GB/T 27404-2008 Laboratory quality control specification-Chemical testing of food[S].
[2]周胜强.油脂氧化酸败的主要诱因-光氧化[J].粮油储藏,2003,(2):28-30.Zhou SQ.The main cause of oxidative rancidity of oil-photooxidation[J].Cere Oils Stor,2003,(2):28-30.
[3]国家药典委员会.中华人民共和国药典(2015年版四部)[M].北京:中国医药科技出版社,2015.National Pharmacopoeia Commission.Pharmacopoeia of the People's Republic of China(2015 edition four)[M].Beijing:China Medical Science and Technology Press,2015.
[4]Anonym.List of carcinogens published by international agencyfor research on cancer of the World Health Organization[EB/OL].[2018-1-10].http://www.sda.gov.cn/WS01/CL1991/215896.html.
[5]杨永坛,陈刚,杨悠悠,等.花生油质量安全问题与控制技术[J].食品科学技术学报,2015,33(2):11-18.Yang YT,Chen G,Yang YY,et al.Peanut oil quality and safety issues and control technology[J].J Food Sci Technol,2015,33(2):11-18.
[6]GB 5009.227-2016食品安全国家标准食品中过氧化值的测定[S].GB 5009.227-2016 National food safety standard-Determination of peroxide value in food[S].
[7]GB 5009.229-2016食品安全国家标准食品中酸价的测定[S].GB 5009.229-2016 National food safety standard-Determination of acid value in food[S].
[8]GB/T 33918-2017香料过氧化值的测定[S].GB/T 33918-2017 Perfume-Determination of peroxide value[S].
[9]GB/T 5009.37-2003食用植物油卫生标准分析方法[S].GB/T 5009.37-2003 Method for analysis of hygienic standard of edible vegetable oil[S].
[10]GB/T 5009.56-2003中华人民共和国糕点卫生标准[S].GB/T 5009.56-2003 Pastry hygiene standard of the People's Republic of China[S].
[11]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.Ye XJ.Improved method for the determination of acid value and peroxide value in nuts food[J].Mod Sci Technol Food,2011,27(10):1285-1287.
[12]陈云良.永停终点指示碘量法测定油脂过氧化值[J].理化检验-化学分册,2010,46(5):574-575.Chen YL.Determination of lipid peroxide value forever stop end indication Iodimetry[J].Phys Test Chem Anal Part B,2010,46(5):574-575.
[13]邱文倩,华永有,陆秋艳.电位滴定法测定β-胡萝卜素软胶囊酸价和过氧化值[J].海峡预防医学杂志,2008,14(6):54-55.Qiu WQ,Hua YY,Lu QY.Determination of acid value and peroxide value inβ-carotene soft capsule by potentiometric titration[J].J Prev Med Channel,2008,14(6):54-55.
[14]周小华,张玫,相秉仁.近红外光谱结合区间偏最小二乘法应用于花生油酸价的测定[J].粮油食品科技,2017,25(2):62-64.Zhou XH,Zhang M,Xiang BR.Near-infrared spectroscopy combined with interval partial least squares method for the determination of peanut oil acid value[J].Sci Technol Cere Oils Foods,2017,25(2):62-64.
[15]GB/T 27404-2008实验室质量控制规范食品理化检测[S].GB/T 27404-2008 Laboratory quality control specification-Chemical testing of food[S].