食用植物油酸值检测研究进展

酸值是衡量食用植物油中游离脂肪酸（free fatty acid, FFA）含量的指标，也是其重要的氧化和质量指标。目前食用油酸值测定方法中最常用的是滴定法，该方法简单、易行，对多数油脂的检测是有效的，但对酸值较低、颜色较深或存在除FFA外干扰成分的油脂检测误差较大，光谱法、电化学法、比色法、色谱法等仪器分析方法可以作为其替代方法，且仪器分析方法具有较好的灵敏度、准确性。为了进一步拓展和创新食用植物油酸值检测的技术与方法，实现各种植物油酸值的快速准确检测，分析比较了食用植物油FFA的产生途径、酸值检测方法的特点、现状，以期为酸值检测方法的改进及新方法的建立提供参考。

Research on Acid Value Detection of Edible Vegetable Oil

Acid value, as an important indicator of its oxidation and quality, is used to measure the content of free fatty acid (FFA) in edible vegetable oil. At present, titration is the most widely used method to examine the acid value of edible oil, which is simple and easy to operate. Titration is effective for the detection of acid in most edible oils, but the detection error rate is higher for edible oil with lower acid value, darker color or certain interference components except FFA. Instrumental analysis methods, such as spectroscopy, electrochemistry, colorimetry and chromatography, can be used as alternatives to titration. Besides, the instrumental analysis methods have better sensitivity and accuracy. In order to further expand and innovate the technology of acid value detection in edible vegetable oil, the production pathway of edible vegetable oil FFA, the features and current situation of acid value detection methods are analyzed and compared, to provide reference for the improvements of acid value detection method and the establishment of new methods.