食品中油脂提取及过氧化值检测方法的优化

Optimization of the Method of Oil Extraction and Peroxide Value Detection in Food

虽然目前可通过过氧化值检测方法对食品中油脂的过氧化值进行测定,并根据测定值来准确判断油脂中过氧化物的含量,但相关检测方法在应用过程中仍存在较多问题和不足,影响了检测的准确性和有效性。本文阐述了食品中油脂的提取方法、食品中油脂的过氧化值检测方法及检测方法应用中存在的问题,并提出优化过氧化值检测方法的应用策略,为食品中油脂过氧化值的测定提供参考。

Although the peroxide value of oils and fats in food can be measured by the peroxide value detection method at present, and the content of peroxides in oils and fats can be accurately judged according to the measured value, there are still many problems and deficiencies in the application of relevant detection methods, which affects the detection accuracy and effectiveness. This paper expounds the extraction method of oil in food, the detection method of peroxide value of oil in food and the problems existing in the application of detection method, and puts forward the application strategy of optimizing the detection method of peroxide value, so as to provide reference for the determination of peroxide value of oil in food.