食品中酸价和过氧化值测定方法的改进

Improved Determination Methods for Acid and Peroxide Values in Foods

为了研究采用索氏脂肪抽提脱溶和水浴加热脱溶这两种油脂提取方法的可行性,本文就脱溶时温度及时间对测定酸价、过氧化值的影响作了研究分析,并将这两种方法与国标中的减压脱溶法作了比对分析。结果表明:脱溶温度对酸价、过氧化值的影响,不论何种脱溶法均呈正相关,其测得的酸价、过氧化值差异显著(P<0.05),且脱溶温度对过氧化值的影响明显高于酸价;而脱溶时间对酸价的影响差异不显著(P>0.05),对过氧化值的影响则差异显著(P<0.05);由三种方法提取的油脂所测得的酸价和过氧化值,三者间差异不显著(P>0.05)。同时,本文还对方法标准中的关键步骤及注意事项作了较详细的分析说明。

The feasibilities of Soxhlet extraction and water bath heating for oil extraction were investigated and compared with the national standard method in this paper. The effects of temperature and time on the oil extraction were analyzed. Results showed that the temperature showed effects on both the acid and peroxide values （P〈0.05） and had higher effect on peroxide value than acid value. The treatment time showed little effect on acid value （P〉0.05）,but significantly influenced the peroxide value of the oil （P〈0.05）. No significant difference in acid or peroxides values of the oil extracted by the three methods was found （P〉0.05）. Besides, the key step and instructions of the methods were discussed in detail.