食用油脂过氧化值分析检测方法研究进展

Research progress in analysis methods of peroxide value in edible oils

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。

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.