摘要
为了寻找一种简便易行的判别油脂劣变的方法 ,以加热的花生油为研究对象 ,对色差计测定的色泽参数与化学指标之间的关系进行了初步研究。酸价和碘价分别与加热时间和色泽参数之间成线性关系 ;过氧化值随加热时间增加先急剧增高后缓慢下降 ,与色泽参数 X、Y、L* 、b*
In order to track down a method for testing the quality of frying oils,the study was carried out to determine whether there exists the correlation between the color and luster indexes and chemical indexes.Peanut oil was the sampe of this study.Acid value and iodine value were linearly correlated with both heating time and color indexes.The peroxide value firstly increased then decreased as the increase of heating time.The correlation between peroxide value and X、Y、L、b were nonlinear.
出处
《天津轻工业学院学报》
2000年第1期41-45,共5页
Journal of Tianjin University of Light Industry
关键词
色差计
食用油
酸价
碘价
过氧化值
质量
检测
:Colorimetry
Frying oil
Acid value
Iodine value
Peroxide value
