摘要
以耐贮面包为原料,分别对食品中油脂提取和过氧化值检测方法进行单因素优化。实验以GB2003为基础,选取石油醚添加量,旋蒸时间,干燥时间为影响油脂提取的主要因素,选取油脂取样量,有机溶剂比例和体积,饱和碘化钾添加量,反应时间,蒸馏水添加量,淀粉指示剂浓度和滴定溶液浓度为影响过氧化值检测精度因素,依次进行优化。结果表明,样品中油脂最佳提取条件为:添加石油醚体积为面包质量的1.2倍(mL/g),提取14～18h,用旋转蒸发器旋蒸15min,在50℃鼓风干燥箱中挥发石油醚1h得油脂样本;过氧化值检测的最佳条件为:取油脂3.00～5.00g,加入三氯甲烷与冰乙酸溶液(V∶V=2∶3)30mL,饱和碘化钾1.5mL,暗处反应3min,加入蒸馏水80mL,10g/L淀粉指示剂1mL,用0.002mol/L硫代硫酸钠标液滴定。此条件下,提取得到的油脂较纯,过氧化值检测灵敏度提高,最低检测值为0.001g/100g,精密度较好。
Experiments were designed to improve the detection sensitivity of peroxide value. The conditions of extraction of oil and the determination of peroxide value such as oil quantity,ratio and volume of the organic solvent,the amount of saturated potassium iodide,reaction time,volume of distilled water were optimized sequently. The results indicated that the optimum conditions of the extraction of oil were as follows：the ratio of petroleum ether volume and bread quantity of 1. 2（mL/g）,reduced pressure distillation of 15min,drying of 1h at 50℃;the optimum conditions of the detection of peroxide value were as follows：oil of 3. 00 ~ 5. 00g,the ratio of chloroform and glacial acetic acid of 2∶ 3,volume of 30mL,saturated potassium iodide of 1. 5mL,reaction time of 3min,distilled water of 80mL,10g/L starch indicator of 1mL,sodium hyposulphite standard solution of 0. 002mol/L. Under the optimum conditions,the extraction rate of oil was raised,the detection sensitivity of peroxide value was improved,the detection limit was 0. 001g/100g. The method was high sensitive and precision.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第12期497-500,508,共5页
Science and Technology of Food Industry
关键词
油脂
过氧化值
滴定法
oil
peroxide value
titration method
