基于全自动电位滴定仪的食品中过氧化值测定方法.pdf

第7卷第3期
食品安全质量检测学报
Vol. 7
2016年3月
Journal of Food Safety and Quality
Mar.,2016
基于全自动电位滴定仪的食品中过氧化值
测定方法
柳鑫2,董砺节
(1.武汉食品化妆品检验所,武汉430012.武汉轻工大学食品科学与工程学院,武汉430023)
摘要:目的建立全自动电位滴定仪测定食品中过氧化值的方法。方法针对不同种类食品提出相对应的前
处理方法,优化油脂提取条件,建立不同种食品过氧化值仪器测定最佳参数。结果提取溶剂为石油醚
(30-60℃沸程)添加量为石油醚:样品量=3:1(:の,40℃减压旋蒸去溶剂。建立的自动电位滴定法测定食品中
过氧化值结果平行性好,日内精密度(RSD)1.62%~3.81%,日间精密度(RSD)3.21%-6.89%测定结果与人工目
视碘量相比无显著性差异(P>0.05),方法精密度高于碘量法。结论全自动电位滴定方法适用于食品中过氧化
值的测定,结果准确度完全满足国标要求,且操作简单,精密度好,适用性强。
关键词:全自动电位滴定仪;油脂提取;过氧化值
Determination of peroxide values of food products by
autopotentiometric titrator
LIU Xin 2 DONG Li-jie
(1. Wahan Institute for Food and Cosmetic Control, Wuhan 430012, China; 2. College of Food Science an
Engineering, Wuhan Polytechnic University, Wuhan 430023, China
ABSTRACT Objective To establish a method for the determination of peroxide value in food products by
autopotentiometric titrator. Methods Different pretreatment methods against various kinds of food products
were proposed. The oil extract conditions and instrumental analysis parameters were optimized. Results Oi
extraction solvent was confirmed to petroleum ether(30-60 C boiling range), and the addition volume was
petroleum ether: food sample=3: 1(: Vacuum-rotary evaporation procedure at 40 C was employed to
remove the solvent. The established autopotentiometric titration method provided a good paralleli
peroxide value detection. The intra-day and inter-day accuracies of this method were 1.62-3.81%and
3.21-6.81%, respectively. No significant difference(p-0.05)was observed between autopotentiometric titration
and visual iodometric method. Conclusion Autopotentiometric titration method is suitable for the
determination of peroxide values in food products, and its accuracy is completely meet the national standard
request. Moreover, this method is not only easy to operate but also have a good accuracy and applicability
KEY WORDS: autopotentiometric titrator; oil extraction; peroxide value
基金项目:食品安全国家标准项目计划(Spaq-2012-57)、武汉轻工大学研究生创新基金项目(2012cx018)
Fund: Supported by the Food Safety of National Standards Project(Spaq-2012-57)and Innovation Foundation for Graduate Students of Wuhan
Polytechnic University(2012cx018)
通作者:董砺节,中级工程师,主要研究方向为食品理化检测。E-mail:dlijie(@26.com
*Corresponding author: DONG Li-jie, Intermediate Engineer, Wuhan Institute for Food and Cosmetic Control, uhan 430012, China. E-mail
dlijie(@126.com
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