摘要
[目的]探讨食品油脂中过氧化值的分光光度测定法．[方法]参考中华人民共和国国家标准食品卫生检验方法理化部分GB／T5009．37-2003第二法比色法，并采用二氯化铁-硫氰酸钾分光光度法和国标碘量法相比较。[结果]本方法RSD为1．9．9％～4．19％；经配对t检验，表明两种方法的测定结果之间差异无统计学意义（P〉0．05）。能够满足卫生检验要求。该方法检出限为0．1mmoL／kg。[结论]本方法与国标碘量法相比，具有快速、简便、灵敏度高、样品用量少的优点，有较强实用性。
[Objective]To explore the determination method of peroxide value in food fat with Spectrophotometrie determination method. [Methods]Referring to the colorimetric method of the second method in physiochemical part GB/ T5009.37-2003 of the determination method of food hygiene of the national standard of The People＇s Republic of China, the result was compared with the method of iron dichloride spectrophotometric and potassium sulphocyanide determination method as well as international iodometric method. [Results]The RSD of the method was from 1.99% to 4.19%. There was no difference of the results by the 2 determination methods by paired t-testt （ P 〉0.05）. It can meet the requirements of hygienic examination. The detection limit of the method was 0. 1 mmoL/kg. [Conclusion]The method was rapid, easy,high sensitive with little samples so it was more practical compared with international iodometrie method.
出处
《预防医学论坛》
2009年第9期860-862,共3页
Preventive Medicine Tribune
关键词
分光光度法
过氧化值
碘量法
比色法
Spectrophotometric determination method
Peroxide value
Iodometrie method
Colorimetric method
