食用油酸值、过氧化值安全测定方法探讨

摘要

酸价和过氧化值是检测食用油酸败的主要指标.采用不同种类油脂作为试验样品,就GB 5009.229-2016第一法(冷溶剂法)和第三法(热乙醇法)酸值测定方法以及GB 5009.227-2016(滴定法,简称方法1)和GB/T 5538-2005(改进法,简称方法2)过氧化值测定方法的结果及步骤进行了比较分析.试验结果表明,GB 5009.229-2016第三法(热乙醇法)的检测更加环保、毒性小、成本低;GB/T 5538-2005所用试剂环保、检测快速.通过分析比较食用油中酸值、过氧化值标准测定方法的特点,可为有效避免有毒试剂的应用,减少对环境造成的污染和人员伤害,控制食用油质量提供参考.%The acid value and peroxide value are the main index of edible oil rancidity.Using different types of oils as test samples,we compared and analyzed the acid value determination method according to GB 5009.229-2016 of the first method (cold solvent method) and third method (hot ethanol method),and peroxide value determination method and step results according to GB 5009.227-2016 (titration method,referred to as 1) and GB/T 5538-2005 (improved method,referred to as 2).Experimental results showed that GB 5009.229-2016 third method (hot ethanol method) had more environmental protection,low toxicity and low cost;reagents used in GB/T 5538-2005 method had environmental protection and fast detection.Through the analysis and comparison of the determination method features of edible oil acid value and peroxide value,we can effectively avoid the application of toxic reagents,reduce environmental pollution and harm to people,and provide reference for control of edible oil quality.