乙基麦芽酚对复合调味料酸价测定的影响  

Effect of Ethyl Maltol on Acid Value Determination of Compound Seasoning

作　　者：李海涛 张旭琼 王雪梅 LI Haitao;ZHANG Xuqiong;WANG Xuemei(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610225,China)

机构地区：[1]四川天味食品集团股份有限公司,四川成都610225

出　　处：《现代食品》2022年第11期207-210,共4页Modern Food

摘　　要：酸价是含油脂复合调味料重要的质量指标,复合调味料中的酸性原料、发酵性原料和乙基麦芽酚会影响产品酸价的检测结果。本文以乙基麦芽酚作为研究对象,对其在油脂中的溶解度和酸碱性进行探究,讨论其在油脂、纯水和产品中对酸价测定的影响,以揭示乙基麦芽酚与复合调味料酸价的关系。结果表明,在复合调味料酸价测定时,添加在复合调味料中的乙基麦芽酚被一同萃取中和滴定,消耗了滴定剂氢氧化钠,导致酸价假性升高;酸价的增长与复合调味料油脂中的乙基麦芽酚浓度呈线性关系,线性增长率为3.4319。Acid value is an important quality index of oil-containing compound seasoning,acidic raw materials,fermentation raw materials and ethyl maltol in compound seasoning will affect the detection results of product acid value.In this paper,ethyl maltol was taken as the research object to explore its solubility and acidity in oil,and its influence on acid value determination in oil,pure water and products was discussed,so as to reveal the relationship between ethyl maltol and acid value of compound seasoning.The results showed that the ethyl maltol added to the compound seasoning was extracted and titrated together when the acid value of the compound seasoning was determined,and the titrant sodium hydroxide was consumed,resulting in a false increase in the acid value.The increase in acid value was linearly related to the concentration of ethyl maltol in the oils of compound seasoning,the linear growth rate was 3.4319.

关 键 词：乙基麦芽酚 复合调味料 酸价 线性增长率 

分 类 号：TS207.3[轻工技术与工程—食品科学]