食用油酸值两种检测方法的对比分析  

Comparative Analysis of Two Methods of Edible Oil Acid Value Determination

作　　者：曾史俊 钟宏星 黎雁玲 余构彬[1] 高裕锋[1] 

机构地区：[1]广州甘蔗糖业研究所广东省甘蔗改良与生物炼制重点实验室国家糖业质量监督检验中心,广州510316

出　　处：《广州化工》2016年第9期111-112,137,共3页GuangZhou Chemical Industry

基　　金：广东省科技计划项目(2013B040400003);广东省科技计划项目(2013B061800023);广东省科技计划项目(2013B061800007);广东省科技计划项目(2014B040404054)

摘　　要：探讨热乙醇法和冷溶剂法这两种国家标准方法对测定食用油酸值结果的差异性。分别用大豆油、玉米油、花生油三种食用油进行对比分析,结果表明,无论是大豆油、玉米油还是花生油,用冷溶剂法测出的酸值比用热乙醇法测出的酸值要大。在此基础上,对同一高酸值食用油以及同一低酸值食用油分别进行平行测定,发现用热乙醇法和冷溶剂法测出结果的相对平均偏差之差均为1.4%。这说明无论是对于高酸值食用油还是对于低酸值食用油,热乙醇法检测结果的平行性优于用冷溶剂法检测结果的平行性。The differences of the hot ethanol and the cold solvent methods which were used to analyze the acid values of edible oil were discussed .The experiments carried out a comparative analysis with soybean oil , corn oil and peanut oil . It was showed that the acid values of these three kinds of oil measured by cold solvent were higher than the acid value of the results measured by hot ethanol method .Based on the results , the parallel experiments were done with both the high acid value of edible oil and low acid value of edible oil , and it was found that the difference between two average standard deviations was 1.4%.The parallel of hot ethanol method was better than the cold solvent method .

关 键 词：热乙醇法 冷溶剂法 酸值 方法对比 

分 类 号：TS207.3[轻工技术与工程—食品科学]