食品中羰基价测定的影响因素研究

Study on the Factors Influencing the Determination of Carbonyl Value in Food

本文以沙琪玛为样品,研究采用GB 5009.230—2016中方法测定羰基价时各因素对检测结果的影响。研究表明,沙琪玛中的羰基价会随水浴时间、水浴温度、三氯乙酸溶液浓度、2,4-二硝基苯肼溶液浓度以及氢氧化钾溶液浓度的增大而升高。因此,在测定食品的羰基价时,需要严格按照标准规定的条件进行,尤其要严格控制样液混合后的放置时间,并在实验前检查试剂、容器、仪器等,确保实验数据的准确性。

In this paper,Shaqima is taken as the sample to study the influence of various factors on the detection results when the carbonyl value is determined by the method in GB 5009.230—2016.The results showed that the carbonyl value in Shaqima would increase with the increase of water bath time,temperature,concentration of trichloroacetic acid solution,concentration of 2,4-dinitrophenylhydrazine solution and concentration of potassium hydroxide solution.Therefore,when determining the carbonyl value of food,it is necessary to strictly follow the conditions specified in the standard,especially to strictly control the storage time of the sample solution after mixing,and check the reagents,containers,instruments,etc.before the experiment to ensure the accuracy of the experimental data.