油样短期存放条件对过氧化值测定的影响  

Effect of short-term storage conditions on determination of peroxide value of oil samples

作　　者：程建华[1] 杨卫民[2] 张凤枰[1] 冉莉[1] 王德谦[1] 

机构地区：[1]国家粮食储备局成都粮食储藏科学研究所,成都市花牌坊街95号610031 [2]国家粮食局标准质量管理办公室,北京市复兴门内大街45号100801

出　　处：《中国油脂》2004年第2期55-58,共4页China Oils and Fats

摘　　要：对两种食用植物油取样后,分装于塑料瓶和玻璃瓶且装样量不同,置实验室条件的不同光照和温度短期存放40d,其间每隔10d测定过氧化值。研究结果表明,各种存放条件下短期存放的油样过氧化值都在增长变化,装具及装样量、光照和温度条件对短期存放的油样过氧化值测定都具较大影响。Two edible vegetable oils were sampled in plastic bottles and glass bottles with different capacity, and were stored for 40 days with different light and temperature,and the peroxide value of oil samples were determined every 10 days.The results show that under all kinds of short-term storage conditions,the peroxide value of oil samples have raised.The utensil,sample capacity,light and temperature all have great effect on peroxide value of short-term storage oil samples.

关 键 词：油脂 过氧化值 储存条件 测定方法 装具 装样量 光照 温度 

分 类 号：TQ646[化学工程—精细化工]