基于反应过程碱液电导率变化的食用油酸值检测.pdfVIP

20 1 1年9 月 农 业 机 械 学 报 第42 卷 第9 期 基于反应过程碱液电导率变化的食用油酸值检测* 1 1 1 2 于修烛摇 杨摇 晨摇 杜双奎摇 高锦明 (1.西北农林科技大学食品科学与工程学院,陕西杨凌712100;2.西北农林科技大学理学院,陕西杨凌712100) 摇 摇 揖摘要铱摇 以食用油为试验材料,建立基于碱液与食用油混合反应过程碱液电导率变化的食用油脂酸值检测方 法,并探讨碱液浓度、静置时间、油脂种类、温度、料液比等对测定结果的影响,建立了酸值模型,进行了模型的验 证。 结果表明:检测条件变化对测定结果影响均不显著;料液比为1颐10时,食用油酸值模型为y =0郾0024x -0郾157 1 2 (y 为酸值;x 为电导率变化值),R =0郾9984。 模型预测值与国标法测定的酸值高度线性相关,盲样验证相对误差 均小于10%。 关键词:食用油摇 酸值摇 电导率摇 检测 中图分类号:TS227 文献标识码:A 文章编号:1000鄄1298(2011)09鄄0146鄄05 Determination of Acid Value of Edible Oils Based on Electrical Conductivity Change Value of Alkaline Solution during Reaction 1 1 1 2 Yu Xiuzhu 摇 Yang Chen 摇 Du Shuangkui 摇 Gao Jinming (1.College of Food Science and Engineering,NorthwestA F University,Yangling,Shaanxi712100,China 2.College of Science,NorthwestA F University,Yangling,Shaanxi712100,China) Abstract The electrical conductivity method for determination of acid value in edible oil was developed based on the electrical conductivity change value of alkaline solution during reaction, and the effects on determination of thevarying condition,asconcentrationof thealkaline solution,typesof theoil samples, temperature and the solid鄄liquid ratio were explored. The method was validated by Chinese national standard methods. The results showed the experimental conditions had no significant effect on the determination. When the solid鄄liquid ratiowas 1颐10,the calibrationwasy =0郾0024x -0郾1571 (where 2 x is th