透明包装薯片过氧化值检测影响因素的研究

Study on Influencing Factors of Peroxide Value Detection of Transparent Packaged Potato Chips

油炸食品的过氧化值是食品安全的重要指标之一,影响过氧化值的因素有很多,本研究以商场购买的透明包装薯片产品为研究对象,以《食品安全国家标准食品中过氧化值的测定》(GB 5009.227—2016)第一法为检测依据,通过调整光照强度和光照时间进行研究,得出光照强度越强、时间越长,过氧化值变化越大,短时间内超过国家限值0.25 g/100 g。通过对石油醚、空白、试样提取真空度等影响因素进行探讨,得出石油醚品质不合格时,薯片的过氧化值结果与石油醚的使用量呈正相关的关系;当薯片过氧化值含量为0.030 g/100 g时,使用检查合格变黄的饱和碘化钾溶液进行检测,检测结果最大偏差达到16.7%;浓缩石油醚时的真空度会影响到石油醚的残留量,真空度在-0.10~-0.08 MPa时,石油醚相对残留量≤3%。

The peroxide value of fried food is one of the important indicators of food safety.There are many factors affecting peroxide value,the research object of this study is the transparent packaging potato chips purchased in shopping malls,based on the GB 5009.227—2016(method one),by adjusting the light intensity and light time,it is concluded that the stronger the light intensity and the longer the time,the greater the change of peroxide value,which exceeds the national limit of 0.25 g/100 g in a short time.By discussing the influence factors such as petroleum ether,blank and vacuum degree of sample extraction,it is concluded that when the quality of petroleum ether is unqualified,the peroxide value of potato chips is positively related to the amount of petroleum ether used.When the peroxide value content of potato chips is 0.030 g/100 g,the saturated potassium iodide solution that turns yellow after inspection is used for detection,and the maximum deviation of detection results reaches 16.7%.The vacuum degree when concentrating petroleum ether will affect the residual amount of petroleum ether.When the vacuum degree is-0.10~-0.08 MPa,the relative residual amount of petroleum ether is≤3%.