Detection method for peroxide value of milk powder

A peroxide value and detection method technology, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, can solve problems such as poor reproducibility and inappropriateness. Achieve good reproducibility and easy operation

Inactive Publication Date: 2012-06-27
AUSNUTRIA DAIRY CHINA
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Problems solved by technology

[0005] At present, China refers to GB / T5009.37-2003 to detect the peroxide value of fat, and domestic and foreign have also published invention patents for detecting peroxides, such as the Japanese patent Zhao 53-30383 discloses a detection test paper for peroxide in oil and its preparation method. Chinese patent CN1111015A discloses a detection test paper for edible oil and containing peroxide content in food and its preparation method. Chinese patent CN1540319A discloses A method for detecting the peroxide value of liquid edible oil is proposed. These detection methods are suitable for the detection of the peroxide value of liquid oil, but for the detection of the peroxide value of solid milk powder, the reproducibility is not good, so it is not suitable

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  • Detection method for peroxide value of milk powder
  • Detection method for peroxide value of milk powder

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Embodiment 1

[0041] The milk powder peroxide value detection method embodiment of the present invention comprises the following steps:

[0042] Reagent and material preparation:

[0043] 1) Ethanol; 2) Diethyl ether; 3) Sodium chloride solution; 4) Anhydrous sodium sulfate; 5) Fat dissolving mixture: chloroform: glacial acetic acid mixture = 2:3; 6) Potassium iodide saturated solution: weigh Dissolve 14g of potassium iodide in 10mL of water, heat slightly if necessary, and store in a brown bottle after cooling; 7) 0.5% starch indicator: Weigh 1g of starch and dissolve it in 10mL of water, pour it into a 250mL flask, add water to 200mL , boiled into a solution, and kept stirring until the liquid was transparent, and stored in the refrigerator; 8) Sodium thiosulfate standard solution [c (Na 2 S 2 o 3 ) = 0.1mol / L]; 24.9g anhydrous sodium thiosulfate (Na 2 S 2 o 3 ·5H 2 O) Dissolve in distilled water and dilute to 1L; before use, dilute to sodium thiosulfate standard solution [c(Na 2 ...

Embodiment 2

[0063] The milk powder peroxide value detection method embodiment of the present invention comprises the following steps:

[0064] Reagent and material preparation:

[0065] 1) Fat dissolving mixture: isooctane: glacial acetic acid mixture = 2:3; other materials are the same as in Example 1.

[0066] Detection operation steps:

[0067] (1) Sample processing

[0068] Weigh 30g sample, put it into a 500mL Erlenmeyer flask, add 100mL 55°C distilled water, mix well, and cool to room temperature;

[0069] (2) Preparation of measurement solution

[0070] 1) Add 100mL of ethanol to the above-treated sample solution, shake it, then add 100mL of ether, let it stand for 15 minutes, and pour it into a separatory funnel;

[0071] 2) If the organic layer is not clear, add 55mL saturated sodium chloride solution, let it stand for 10 minutes, separate the liquid, and keep the organic layer;

[0072] 3) Wash the organic layer with 100mL water and shake it. During the shaking process, pay...

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Abstract

The invention provides a detection method for a peroxide value of milk powder. According to the invention, fat in milk powder is extracted by using the organic solvents ethanol and ether; peroxide is produced in the oxidation process of fat and reacts with potassium iodide to produce free iodine; a standard solution of sodium hyposulfite is employed for titration, and then the content of the peroxide is calculated. The detection method is used for detection of the peroxide value of milk powder and has the advantages of good repeatability and simple operation.

Description

technical field [0001] The invention relates to a method for detecting the peroxide value of milk powder, in particular to a method for detecting the peroxide value of infant milk powder. Background technique [0002] Fat oxidation is a very important reaction in food chemistry. The oxidation of fat not only produces unpleasant smell and flavor of the product, but also produces toxic substances to the human body, which seriously affects the quality and shelf life of the product. [0003] Milk powder, especially infant milk powder contains a lot of fat. The fat content of infant milk powder is roughly 16% to 31%. Among the fat contained, the vegetable fat content is 70% to 75%, and the unsaturated fatty acid in vegetable fat is about Accounting for 50% of the total fatty acids, these unsaturated fats are easily oxidized, denatured, and inactivated, and are prone to oxidative deterioration during storage. Therefore, fat oxidation in milk powder is a problem that cannot be igno...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/79
Inventor 段潇潇戴智勇张岩春潘丽娜熊尉杰袁晓
Owner AUSNUTRIA DAIRY CHINA
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