| 食品中油脂提取及过氧化值检测方法的优化 |
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| 引用本文： | 张淼,李博,钱平. 食品中油脂提取及过氧化值检测方法的优化[J]. 食品工业科技, 2011, 0(12): 497-500,508 |
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| 作者姓名： | 张淼 李博 钱平 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 北京总后勤军需装备研究所,北京,100010 |
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| 摘 要： | 以耐贮面包为原料,分别对食品中油脂提取和过氧化值检测方法进行单因素优化。实验以GB2003为基础,选取石油醚添加量,旋蒸时间,干燥时间为影响油脂提取的主要因素,选取油脂取样量,有机溶剂比例和体积,饱和碘化钾添加量,反应时间,蒸馏水添加量,淀粉指示剂浓度和滴定溶液浓度为影响过氧化值检测精度因素,依次进行优化。结果表明,样品中油脂最佳提取条件为：添加石油醚体积为面包质量的1.2倍（mL/g）,提取14～18h,用旋转蒸发器旋蒸15min,在50℃鼓风干燥箱中挥发石油醚1h得油脂样本;过氧化值检测的最佳条件为：取油脂3.00～5.00g,加入三氯甲烷与冰乙酸溶液（V∶V=2∶3）30mL,饱和碘化钾1.5mL,暗处反应3min,加入蒸馏水80mL,10g/L淀粉指示剂1mL,用0.002mol/L硫代硫酸钠标液滴定。此条件下,提取得到的油脂较纯,过氧化值检测灵敏度提高,最低检测值为0.001g/100g,精密度较好。
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| 关 键 词： | 油脂 过氧化值 滴定法 |
Optimization for extraction of oil and the determination of peroxide value |
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| ZHANG Miao,LI Bo,QIAN Ping. Optimization for extraction of oil and the determination of peroxide value[J]. Science and Technology of Food Industry, 2011, 0(12): 497-500,508 |
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| Authors: | ZHANG Miao LI Bo QIAN Ping |
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| Affiliation: | ZHANG Miao1,LI Bo1,QIAN Ping2 (1. China Agricultural University,College of Food Science & Nutritional Engineering,Beijing 100083,China,2. The Quartermaster Research of the General Logistics,Beijing 100010,China) |
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| Abstract: | Experiments were designed to improve the detection sensitivity of peroxide value. The conditions of extraction of oil and the determination of peroxide value such as oil quantity,ratio and volume of the organic solvent,the amount of saturated potassium iodide,reaction time,volume of distilled water were optimized sequently. The results indicated that the optimum conditions of the extraction of oil were as follows:the ratio of petroleum ether volume and bread quantity of 1. 2(mL/g),reduced pressure distillat... |
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| Keywords: | oil peroxide value titration method |
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