摘要
目前大多数油脂酸价的检测按照国标GB 5009.229-2016《食品安全国家标准食品中酸价的测定》进行,但是部分油脂特别是深色油脂的检测结果可能存在偏差,因此,相关检测人员和科研工作者们对该方法进行了优化,以提高检测的准确性和效率。本文对当前酸价检测的过程优化进行总结分析,以便为酸价的检测提供参考。
Most of acid value detection are tested according to GB 5009.229-2016.However,some oils,especially dark oils,may have deviation in the test results.Therefore,relevant detection personnel and researchers have optimized the method in different aspects to improve the accuracy and efficiency of detection.In this paper,some optimization methods of acid value detection were analyzed and summarized,so as to provide reference for acid valence detection.
作者
黎良菊
颜李秀
Li Liangju;Yan Lixiu(Chongqing Academy of Metrology and Quality Inspection,Chongqing 400000,China)
出处
《现代食品》
2020年第12期39-40,共2页
Modern Food
关键词
食品安全
酸价
指示剂
优化改进
Food safety
Acid value
Indicators
Optimization and improvement
