人造奶油酸价和过氧化值影响因素研究
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摘要
人造奶油酸价和过氧化值的准确测定一直是研究热点。本文基于最新的标准,采用先进的自动电位滴定仪,研究存储条件对人造奶油酸价和过氧化值的影响。结果表明,存放时间、温度、光线、容器材质对样品的酸价和过氧化值的影响较大。随着存放时间的延长、温度的升高,酸价和过氧化值变大;光线强度和存储容器对结果有相应的影响。
The accurate determination of the acid value and peroxide value of margarine has been a research hotspot.Based on the latest standards,an advanced automatic potentiometric titrator was used to study the effect of storage conditions on the acid value and peroxide value of margarine. The results showed that the storage time,temperature,light and container material had a great influence on the acid value and peroxide value of the sample. As the storage time increased and the temperature increased,the acid value and the peroxide value became larger. The light intensity and the storage container had a corresponding influence on the result.
The accurate determination of the acid value and peroxide value of margarine has been a research hotspot.Based on the latest standards,an advanced automatic potentiometric titrator was used to study the effect of storage conditions on the acid value and peroxide value of margarine. The results showed that the storage time,temperature,light and container material had a great influence on the acid value and peroxide value of the sample. As the storage time increased and the temperature increased,the acid value and the peroxide value became larger. The light intensity and the storage container had a corresponding influence on the result.
引文
[1]王晓静,陈莉华,向明芳.火棘果多糖抗油脂氧化酸败分析[J].食品与发酵工业,2016(5):175-179.
[2]靳权,陈银珊,王文敏.一种简单可靠的破乳法在测定人造奶油酸价和过氧化值中的应用[J].食品科技,2016(10):266-269.
[3]孙旭璐,郑伟,陆娅.集装袋储存对油料用大豆品质影响的研究[J].粮食与油脂,2017,30(6):72-74.
[4]玉米油中主要营养因子在精炼与储存过程中的变化[J].中国油脂,2017(8):58-62.
[5]赵冬旺,张榴萍,罗世龙,等.充氮法在油脂储藏保鲜方面的应用研究[J].安徽农业科学,2018,46(2):146-148.
[2]靳权,陈银珊,王文敏.一种简单可靠的破乳法在测定人造奶油酸价和过氧化值中的应用[J].食品科技,2016(10):266-269.
[3]孙旭璐,郑伟,陆娅.集装袋储存对油料用大豆品质影响的研究[J].粮食与油脂,2017,30(6):72-74.
[4]玉米油中主要营养因子在精炼与储存过程中的变化[J].中国油脂,2017(8):58-62.
[5]赵冬旺,张榴萍,罗世龙,等.充氮法在油脂储藏保鲜方面的应用研究[J].安徽农业科学,2018,46(2):146-148.