摘要
饼干中油脂过氧化值测定的准确性对于评价饼干氧化程度与质量至关重要。针对分光光度法测定酥性饼干过氧化值试验过程中存在的误差进行相关分析,结果表明,油脂提取方式、试样混匀方式及试样放置时间等因素对测定过氧化值结果均有显著影响,对此提出相应的减小测量误差的解决方法。
The accuracy for determination of oil peroxide value is very important to crisp biscuit oxidation degree appraisal. The error in measuring the peroxide value of crisp biscuit by spectrophotometry was analyzed in this paper. The results showed that the peroxide value was remarkably influenced by the factors such as the way of oil extraction and sample mixing, sample keeping time. The solution to minimize the inaccuracy of measurements was herewith proposed.
出处
《分析科学学报》
CAS
CSCD
2008年第5期612-614,共3页
Journal of Analytical Science
关键词
分光光度法
过氧化值
饼干
误差
Spectrophotometry
Biscuit
Peroxide value
Error
