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一种快速提取食品中脂肪用于测定过氧化值、酸价的方法开发

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现研究一种快速提取食品中脂肪用于测定过氧化值、酸价的方法.通过单因素实验、多因素实验优化各种食品中脂肪的提取条件,包括浸提时间、助溶剂料液比和固液比、旋蒸温度等影响食品中脂肪提取的关键因素点,选择助溶剂料液(样品:乙醇:水)比为1:0.5:0.5混合均匀后,加入料液比1:3的石油醚,浸提4h后,40℃旋蒸干提取脂肪测得过氧化值、酸价数据可靠,并验证方法的可行性、优越性.
Development of a Method for Rapid Extraction of Fat from Food for Determination of Peroxide Value and Acid Value
A method for rapid extraction of fat from food and determination of peroxide value and acid value was studied.The extraction conditions of fat in various foods were optimized by single factor experiment and multi-factor experiment,including extraction time,solvent-assisted solid-liquid ratio and solid-liquid ratio,swirling temperature and other key factors affecting the extraction of fat in food.The ratio of solvent-assisted solid-liquid(sample:ethanol:water)was 1:0.5:0.5 after mixing evenly,the ratio of solid-liquid was added to 1:The peroxidation and acid values of 3 petroleum ether were measured reliably at 40 ℃ after 4 h extraction,and the feasibility and superiority of the method were verified.

rapid extractionfoodperoxide valueacid valuefat extraction rate

邱小风、戴朝洲、谭崇桂、许小霞、刘芳、郭秀丽、宋苑菲

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赣州柯百微科技有限公司,江西赣州,341000

快速提取 食品 过氧化值 酸价 脂肪提取率

2024

江西化工
江西化学化工学会 江西省化学工业研究所

江西化工

影响因子:0.272
ISSN:1008-3103
年,卷(期):2024.40(6)