Method for detecting acid value and peroxide value through oil in low-oil food

A peroxide value and detection method technology, which is applied in chemical method analysis, material analysis by observing the influence on chemical indicators, and analysis by making materials undergo chemical reactions, can solve the problem of wasting reagents and time, and oil extraction rate It can achieve the effect of convenient operation, high extraction rate and simple technical process

Inactive Publication Date: 2016-03-23
PONY TESTING INT GRP SHANGHAI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a detection method of acid value and peroxide value in low-oil foods, and solve the problem of poor oil extraction rate in the prior art under the premise of ensuring that the original acid value and peroxide value are not affected. , and the problem of wasting reagents and time

Method used

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  • Method for detecting acid value and peroxide value through oil in low-oil food
  • Method for detecting acid value and peroxide value through oil in low-oil food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] Embodiment: the determination of acid value and peroxide value in shredded squid, shrimp skin, mung bean cake (low oil), conditioning beef (lean meat)

[0016] 1. Sample

[0017] Shredded squid, shrimp skin, mung bean cake (low oil), conditioned beef (lean meat), purchased from the market

[0018] 2. Reagents and Materials

[0019] 2.1 High-purity CO2 with a purity of 99.9%.

[0020] 2.2 Ether-ethanol mixture: mix according to ether-ethanol (2+1). Neutralize with potassium hydroxide solution (3g / L) until the phenolphthalein indicator solution is neutral.

[0021] 2.3 Potassium hydroxide standard titration solution (0.050mol / L).

[0022] 2.4 Phenolphthalein indicator solution: 10g / L ethanol solution.

[0023] 2.5 Saturated potassium iodide solution: Weigh 14g of potassium iodide, add 10ml of aqueous solution, slightly heat to dissolve if necessary, store in a brown bottle after cooling.

[0024] 2.6 Chloroform-glacial acetic acid mixture: Measure 40ml of chloroform...

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Abstract

The invention belongs to the technical field of food, particularly relates to a method used for detecting the acid value and the peroxide value by using oil extracted from low-oil food through supercritical (CO2) extraction and discloses a method for detecting the acid value and the peroxide value through the oil in the low-oil food. The method comprises specific steps as follows: samples are pretreated, dried, crushed and put in a supercritical extraction instrument, the oil is extracted after conditions of the instrument are set, and the obtained oil is used for detecting the acid value and the peroxide value. According to the method, the extraction rate is high, the use range is wide (oil with the content being 0.1% or higher can be extracted), the extraction time is shortened, and the accuracy of a detection result is high.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for detecting acid value and peroxide value of oil in low-oil food extracted by supercritical (CO2). technical background [0002] Acid value refers to the content of free fatty acids in vegetable oil, expressed in milligrams of potassium hydroxide per gram of oil (mgKOH / g). The detection of acid value can reflect whether the oil is sour and the degree of rancidity. If the rancid oil is eaten, it can cause symptoms of poisoning. Increased peroxide value is an early indicator of oil rancidity. When the oil becomes rancid to a certain extent, peroxides will form aldehydes and copper, and then the peroxide value will decrease again (acid value increases). The World Health Organization (WHO) recommends that the peroxide value should not exceed 10mmol / kg, otherwise poisoning symptoms such as headache, dizziness, abdominal pain, diarrhea, and vomiting will occur aft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N31/16G01N21/78
CPCG01N21/78G01N31/162
Inventor 宋薇邹玉萍
Owner PONY TESTING INT GRP SHANGHAI CO LTD
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