摘要
研究了国标法测定潲水油脂酸价时存在辣椒红素,难以判断滴定终点的问题。在优化试验条件下,于潲水油中加入适量中性饱和食盐水,改酚酞为溴甲酚绿为指示剂,尝试用硅胶板法进行鉴别操作,可以清晰地观察到滴定终点,测定结果准确、精密度高。
Make a study on the problem that when detecting the acid value of pigwash oil using GB method,it is difficult to judge the titration end-point because of capsicum red pigment.Under optimized experiment conditions,add right amount of neutral saturated salt water,take bromocresol green as indicator in place of phenolphthalein,and try to use silica gel plate for discrimination.In this way,the titration end-point can be clearly observed,and the detecting result is pretty accurate.
出处
《粮食流通技术》
2011年第5期40-42,共3页
Grain Distribution Technology
基金
四川理工学院本科生创新基金
关键词
火锅底料油脂
酸价
饱和食盐水
hotpot condiment oil
acid value
saturated salt water
