蛋卷产品酸价测定方法的研究  

Egg roll products determination of acid value

作　　者：吴巨贤[1,2] 黄和[1] 匡钰[1] 杨玉秀[1] 杜萍 李凤笑 

机构地区：[1]广东海洋大学食品科技学院,湛江524008 [2]珠海元朗食品有限公司,珠海519000

出　　处：《食品科技》2012年第7期292-294,共3页Food Science and Technology

摘　　要：针对现有的国家标准中蛋卷产品酸价测定时滴定终点难以判断的问题,对测定方法进行改进,通过单因素和正交试验,优化添加饱和NaCl、溶剂添加量和油样量的方法进行研究。结果表明,添加饱和NaCl20mL、中性异丙醇30mL以及取油样量3.00g,可以提高蛋卷产品酸价测定方法的精密度。National standards for egg rolls acid value titration end point is difficult to judge the issue, by a single factor and orthogonal test to optimize adding saturated NaCI, solvent oil sample to add volume and the amount of ways. The results show that adding saturated NaCI 20 mL, neutral isopropanol, 30 mL and take the oil sample volume 3.00 g, can improve the national standard acid value determination of the precision of egg rolls.

关 键 词：蛋卷 酸价 国标 

分 类 号：TS207.3[轻工技术与工程—食品科学]