紫外光谱法检测食用油过氧化值  

Determination of Peroxide Value of Edible Oils by Ultraviolet Spectrophotometry

作　　者：秦小园[1] 张建新[1] 于修烛[1] 李清华[1] 许春瑾[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2013年第12期199-202,共4页Food Science

基　　金：中央高校基本科研业务费专项(QN2009074);陕西省农业科技攻关项目(2012K02-11)

摘　　要：建立食用油过氧化值(POV)的紫外光谱测定方法。以食用油为材料,利用氢过氧化物与三苯基磷(TPP)快速反应生成三苯基氧磷(TPPO),及TPP与TPPO在紫外光谱264、266nm波长处有特征吸收原理,建立食用油POV测定模型。模拟TPP与氢过氧化物生成TPPO反应过程,配制不同POV的验证样品及盲样对模型进行验证并与国标碘量法进行比较分析。结果表明:2种方法测定食用油POV结果非常接近,紫外光谱法测定食用油过氧化值是可行的,可替代传统国标测定方法。An ultraviolet spectrophotometdc method for determining perioxide value （POV） of edible oils was developed based on the stoichiometric reaction of hydroperoxides with triphenylphosphine （TPP） showing characteristic adsorption at 264 nm to TPPO showing characteristic adsorption at 266 nm. The presented prediction equations for TPPO were validated with known and unkown samples, and analyzed in comparison with the national standard method （iodimetry）. Very comparable results of POV were obtained by both methods. In conclusion, the spectrophotometric method may be a promising alternative to the national standard method for POV determination of edile oils.

关 键 词：食用油 过氧化值 紫外光谱 检测 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]