摘要
研究了GB 5009.229—2016《食品安全国家标准食品中酸价的测定》中3种酸价测定方法对6种食用植物油酸价测定结果的影响。分别采用3种不同方法对大豆油、菜籽油、玉米油、花生油、调和油、茶籽油中酸价进行测定,并对测定结果进行分析研究。试验结果表明,高酸价食用油的酸价适合采用指示剂滴定法,测定结果稳定,误差小;低酸价食用油的酸价适合采用冷溶剂自动电位滴定仪法,测定结果误差满足标准要求,滴定速度快,结果准确、误差小。
The effects of three acid valency determination methods in GB 5009.226-2016"Determination of Acid Valency in Food"on the determination results of oleic acid valency in six edible plants were studied.The acid value of soybean oil,rapeseed oil,corn oil,peanut oil,blend oil and tea seed oil were determined and analyzed.The results showed that the indicator titration result of high acid value edible oil was stable and the error was small.The cold solvent automatic potentiometric titrator of low acid value edible oil met the standard requirement,the titrating speed was fast,the result was accurate and the error was small.
作者
任红英
杨小红
何增
杨振飞
李寒
REN Hongying;YANG Xiaohong;HE Zeng;YANG Zhenfei;LI Han(Food quality and safety supervision for testing and inspection of Yongzhou centre,Hunan Yongzhou 42500,China)
出处
《食品工程》
2022年第1期27-29,42,共4页
Food Engineering
基金
湖南省市场监督管理局科技计划项目(2020kjjH64)。
关键词
酸价
食用油
测定方法
acid value
edible oil
determination methods
