摘要
为有效优化食用油油脂氧化物的检测方式,本文以分光光度法对油脂氧化物的过氧化值进行了参数化测定。首先,系统介绍了测定试验所需要的材料和方法,然后对实验数据进行了全面的分析,并建立了模型,意在指进一步提高我国食品用油成分检测的技术方法,满足实际生产检测需要。
In order to effectively optimize the detection method of edible oils and fats and oxides,the peroxidation value of oil oxides was determined by spectrophotometry. First of all,the system introducedthe materials and methods needed for the test,and then carriedout a comprehensive analysis and model establishment based on the data obtained from the experiment,which means to further improve the technical methods for detecting oil components in China,to meet the actual production. Detection needs.
作者
张灵枝
Zhang Lingzhi(Guangdong Shunde Nissin Food Co.,Ltd.,Foshan 528300,China)
出处
《现代食品》
2019年第11期169-171,176,共4页
Modern Food
关键词
分光光度法
油脂氧化物
实验模型建立
Spectrophotometry
Oil oxides
Experimental model establishment
