引用本文:杨丽,纪东彬,薛敦辉,陈蓉,杜虹颖,卢玮彤,关杏彬,高静雯.食用油脂碘值快速测定方法探究[J].粮油食品科技,2014,22(2):61-63.
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食用油脂碘值快速测定方法探究
杨丽, 纪东彬, 薛敦辉, 陈蓉, 杜虹颖, 卢玮彤, 关杏彬, 高静雯
华南理工大学 轻工与食品学院,广州 广东510640
摘要:
改进的测定方法依照国标(韦氏法)测定油脂碘值原理与操作方法,在加入韦氏试剂后,加入10 mL 3%醋酸镁溶液作催化剂,反应时间为13 min。结果表明:两种方法测定结果基本一致,相对误差小于2%,说明加入醋酸镁催化剂对测定结果的准确度没有产生不良影响。本改进方法准确可靠,且毒性小,是一种测定油脂碘值的快速韦氏法。
关键词:  油脂碘值  醋酸镁催化剂  韦氏法
DOI:
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基金项目:
A rapid method for the determination of edible oil iodine value
Abstract:
The improved determination method was tested by adding Wijs reagent and 10 mL 3% magnesium acetate solution as catalyst reacting for 13 min,according to the principle and operation method of national standard for determination of iodine value in edible oil(Wijs method).The results showed that there was no great difference between the two methods with the relative error less than 2%.It indicated that catalyst magnesium acetate had no adverse effect on the accuracy of determination results.The improved method,possessing less toxicity,good accuracy and reliability,is a rapid method for determination of iodine value in edible oil.
Key words:  iodine value of oil  catalyst magnesium acetate  Wijs method