食品分析(国外英文资料).docVIP

食品分析(国外英文资料) 1, the iodine value (iodine value) of the definition and significance of determination Definition: the iodine or bromide iodine absorbed by 100g oils and fats, converted into iodine grams. Significance: indicates the unsaturation of fatty acids in oils and fats. 2. Sample pretreatment of food analysis (dry ashing, wet digestion) Is used to destroy organic matter Dry ashing: Under aerobic conditions, the organic matter is decomposed into CO2 and H2O by high temperature combustion, and the residual white or light grey inorganic matter is ash. Advantage： This method basically does not add or add little reagent, so the blank value is low. Because the ash content is very small, it can handle more samples, and can enrich the measured components. The organic matter is decomposed thoroughly, and the operation is simple. Shortcoming: Long time required. Because of the high temperature, it is easy to cause the loss of volatile elements. The crucible has a suction effect on the tested component, which reduces the determination result and recovery rate. Wet digestion: The use of strong oxidizing agents (sulfuric acid, nitric acid, perchloric acid, hydrogen peroxide, Potassium Permanganate, etc.) heating digestion is complete, the decomposition of organic matter in the sample, the measured elements in ionic state exists in solution. Advantage： The decomposition rate of organic compounds is fast and the time required is short. Due to the low heating temperature, can reduce the emission of volatile metal loss. Shortcoming: Produce harmful gas. It is easy to produce a lot of foam at the beginning. Reagent dosage is big, blank value is high. 3. Definition of sulfonation of sulfuric acid Sulfonation of sulfuric acid (sulfonation) Samples were treated with concentrated sulfuric acid, the introduction of polar functional groups SO3 typical fat, pigment, wax and other interfering substances become more polar, soluble in water and acid compounds separated from those soluble