摘要
国标法测定火锅底料中油脂酸价时,由于辣椒红素的存在使油脂混浊、颜色加深,难以判断滴定终点。对终点颜色进行分析研究,在样品中加入中性饱和食盐水,将指示剂由酚酞改为酚酞和百里酚蓝的混合液。由于混合指示剂变色范围的改变,可以清晰指示滴定终点,准确度和精密度均较高。
Due to the presence of capsanthin, the oil in hot pot material became turbid and darked in color. And it's acid value can't be determined accurately by national standard because the end-point of titration couldn't be de- termined. The treatment has been tested on about the end-point of titration by adding neutral saturated salt solution and using thymol blue and phenolphthalein mixture instead of phenolphthalein as indicator. The results showed that titration color changed sensitively, both exactitude and accuracy were satisfied.
出处
《食品与发酵科技》
CAS
2015年第4期75-77,共3页
Food and Fermentation Science & Technology
关键词
火锅底料
深色油脂
百里酚蓝
酸价
hot pot material
dark oil
thymol blue
acid value