粮油检验大全（Inspection of cereals and oils）.docVIP

粮油检验大全（Inspection of cereals and oils） The fatty acid value, iodine value, peroxide value, saponification value and other indicators of significance Refers to the free acid and 1g acid in the materials consumed in milligrams of potassium hydroxide. The acid value reflects the amount of free fatty acid content. Iodine value refers to the 100g material with the addition of iodine consumed per gram of iodine. The iodine value is used for the determination of unsaturated fatty oil or an indicator of the property and to measure oil. Saponification value refers to the consumption of materials and 1g potassium hydroxide is completely saponified when mg number. The saponification value of average molecular is usually used to indicate the amount of oil or fat, said in the content of free fatty acid ester in 1g oil and. In general, the free fatty acids in larger quantities, the saponification value is higher. Peroxide value refers to the number of peroxide content in a material. For example, too high peroxide value is a kind of food, the food has rancidity, people will eat what the cause diarrhea. Experiment twenty-two (new food inspection test, Chen *, the acid value of oil rancidity test Peroxide value of oil, oil, adulteration determination of impurity * *) ________________________________________ An experimental objective and requirements 1, grasp the inspection method of grain and oil. 2, grasp the preparation method of detection reagent. Two, the new food, Chen Shiyan (guaiacol method) (a) determination principle: the use of new grain in the peroxidase activity of peroxidase activity was higher, lower or even lose the characteristics of the old. In the presence of hydrogen peroxide, guaiacol peroxidase by oxidation, produce red brown four guaiacol. The food is fresh, peroxidase activity is high, coloring time is shorter, the reaction product of red brown more deeply, which can determine the freshness of food. (two) instrument: 2 cylinder tube; 10ml 1; 1 tweezers. (three