油脂酸价和过氧化值检测方法的研究进展

食用油脂是人类膳食的重要组成部分,是人类机体所必需三大宏量营养素之一。油脂在运输和储存过程中,受热、光、空气中的氧气及油脂中水分和酶的作用,会发生各类化学变化而引起油脂品质的改变,即酸败。油脂的储存品质、质量指标和卫生指标对酸价和过氧化值的限值有明确的规定,酸价和过氧化值过高会对人体健康带来危害。因此油脂的酸价和过氧化值已成为该类产品品质监督和质量安全监管的重要技术参数。测定食品体系中油脂氧化程度时,需要对样品进行提取油脂的预处理以方便进行下一步检测。由于油脂在提取的过程中仍在发生持续的氧化反应,因此温度和时间、提取试剂种类和用量、浸提方式及溶剂挥发的方式等都会对检测结果有一定影响。本文主要对油脂酸价和过氧化值检测的检测方法进行了概述。

Progress of determination methods for acid and peroxide values of oils and fats

Edible oil is an important part of human diet and one of the three macronutrients necessary for human body. In the process of transportation storage, because of heat, light, oxygen in the air and the role of moisture and enzymes in the oil, all kinds of chemical changes and changes in oil quality will occur, generally known as rancidity. The storage quality, quality index and sanitary index of oil and fat have definite stipulations on the limits of acid value and peroxide value, and excessive acid and peroxide values can be harmful to human health. Therefore, the acid value and peroxide value of oils and fats have become important technical parameters for quality supervision and quality safety supervision of such products. When determining the oxidation degree of oil in food system, it is necessary to pretreat the extracted oil to facilitate detection. Since continuous oxidation reaction is still taking place in the process of oil extraction, temperature and time, type and amount of extraction reagent, extraction method and solvent volatilization all have certain influences on the detection results. This paper reviewed the pretreatment methods of acid and peroxidation value detection in oil.