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食用油脂过氧化值分析检测方法研究进展
引用本文:李书国,薛文通,张惠.食用油脂过氧化值分析检测方法研究进展[J].粮食与油脂,2007(7):35-38.
作者姓名:李书国  薛文通  张惠
作者单位:1. 河北科技大学,河北石家庄,050018;中国农业大学食品学院,北京,100086
2. 中国农业大学食品学院,北京,100086
摘    要:该文简要介绍食用油脂氧化过程、机理与产物,系统综述目前食用油脂过氧化值测定技术与方法,如:化学法、物理法及电分析法等研究现状、优势与存在问题;最后简述食用油过氧化值测定技术与方法发展趋势。

关 键 词:食用油脂  过氧化值  食品分析
文章编号:1008-9578(2007)7-0035-04
修稿时间:2007-05-13

Research progress in analysis methods of peroxide value in edible oils
LI Shu-guo,XUE Wen-tong,ZHANG Hui.Research progress in analysis methods of peroxide value in edible oils[J].Cereals & Oils,2007(7):35-38.
Authors:LI Shu-guo  XUE Wen-tong  ZHANG Hui
Affiliation:1. Hebei University of Science and Technology, Hebei Shijiazhuang 050018, China; 2. China Agricultural University, Beijing 100086, China
Abstract:This paper gave a brief introductory discussion on the oxidation process, mechanism and products of edible oils, especially vegetable oils containing much of unsaturated fatty acid which are prone to be oxidized. The review systematically expounded the status, advantage and limits of various analytical methods including chemical methods, physical methods and electroanalytical methods in the determination of peroxide value of edible oils. It is a desirable trend to develop some rapid, simple, accurate and practical methods for detecting peroxide value of edible oils with a little oil sample and reagent or without reagent, meanwhile, with high efficiency.
Keywords:edible oils  peroxide value  food analysis
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