摘要
研究提取过程中提取温度、脱溶时间、样品水分质量分数对于食品过氧化值检测结果的影响,并采用单因素法对食品中油脂提取工艺进行了优化,得到了最佳提取工艺条件为:采用石油醚作为提取剂、提取剂加入量m(样品)∶m(提取剂)=1∶3.5、提取温度50℃、提取时间8 h。在上述条件下,油脂提取率达到11.9%,过氧化值为0.00377。
The effect of extraction temperature,desolvation time,and sample moisture content during the extraction process on the detection results of food peroxide value was studied,the single-factor method was used to optimize the extraction process of oil in food,the best extraction conditions were determined as follows:using petroleum ether as extraction agent,m(sample):m(extraction agent)=1∶3.5,the extraction temperature 50℃,the extraction time 8 h.Under above conditions,the oil extraction rate reached 11.9%,the peroxide value was 0.00377.
作者
高延伟
GAO Yan-wei(Yan'an Food Quality and Safety Inspection Testing Center,Yan'an 716000,China)
出处
《当代化工》
CAS
2021年第3期541-544,共4页
Contemporary Chemical Industry
基金
陕西省重点研发计划(项目编号:2019280057)。
关键词
食品
油脂提取
过氧化值
检测
Food
Oil extraction
Peroxide value
detection
