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火锅底料食品中油脂酸价的测定

STUDY ON THE METHOD OF DETERMINATION ACID VALUE OF HOT POT OIL

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【作者】 唐黎琼昝陆军邱会东

【Author】 TANG Li-qiong1,ZAN Lu-jun2,QIU Hui-dong3(1.Wenzhou Tap Water Consortium Ltd,Wenzhou 325000,Zhejiang,China;2.Xi’an Municipal Works Administrative Office,Xi’an 710003,Shaanxi,China;3.Department of Chemistry and Chemical Technology,Chongqing Institute of Science and Technology,Chongqing 400050,China)

【机构】 浙江温州水务集团公司西安市市政工程管理处重庆科技学院化学化工学院 浙江温州325000陕西西安710003重庆400050

【摘要】 研究了国标测定火锅底料类油脂酸价时存在难以判断滴定终点的问题。在优化试验条件下,于火锅底料中加入适量中性饱和食盐水,改酚酞为百里酚蓝为指示剂进行滴定操作,可以清晰地观察到滴定终点,测定结果准确、精密度高。

【Abstract】 The method of determination acid value was studied using National Standard of the People’s Republic of China in hot pot oil through ameliorate end point of titration.The optimum condition and steps were been determined.The question was solved through using thymol blue instead of phthalein to indicator and rejoining NaCl saturated solution that the mixture was been mixed by ether and anhydrous ethanol mixed to thes olvent.The results showed that of hot pot oil could be in focus determined end point of titration.Therefore,the values deterted is accurate and high precision.

  • 【文献出处】 食品研究与开发 ,Food Research and Development , 编辑部邮箱 ,2008年06期
  • 【分类号】TS264
  • 【被引频次】6
  • 【下载频次】488
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