食品中油脂酸价的测定研究现状分析  

The Research Status of Acid Value Determination of Oils and Fats in Food

作　　者：黎良菊 颜李秀 Li Liangju;Yan Lixiu(Chongqing Academy of Metrology and Quality Inspection,Chongqing 400000,China)

机构地区：[1]重庆市计量质量检测研究院第一分院,重庆400000

出　　处：《现代食品》2020年第12期39-40,共2页Modern Food

摘　　要：目前大多数油脂酸价的检测按照国标GB 5009.229-2016《食品安全国家标准食品中酸价的测定》进行,但是部分油脂特别是深色油脂的检测结果可能存在偏差,因此,相关检测人员和科研工作者们对该方法进行了优化,以提高检测的准确性和效率。本文对当前酸价检测的过程优化进行总结分析,以便为酸价的检测提供参考。Most of acid value detection are tested according to GB 5009.229-2016.However,some oils,especially dark oils,may have deviation in the test results.Therefore,relevant detection personnel and researchers have optimized the method in different aspects to improve the accuracy and efficiency of detection.In this paper,some optimization methods of acid value detection were analyzed and summarized,so as to provide reference for acid valence detection.

关 键 词：食品安全 酸价 指示剂 优化改进 

分 类 号：TS207.3[轻工技术与工程—食品科学]