粮油食品科技
糧油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2012年
5期
33-35
,共3页
陈瑶%安铁梅%刘冬蕊%李昌模%方国臻%王硕
陳瑤%安鐵梅%劉鼕蕊%李昌模%方國臻%王碩
진요%안철매%류동예%리창모%방국진%왕석
固相显色%有机微孔滤膜%活化硅胶%过氧化值%油炸食品
固相顯色%有機微孔濾膜%活化硅膠%過氧化值%油炸食品
고상현색%유궤미공려막%활화규효%과양화치%유작식품
solid -phase coloring%organic microporous membrane%activated silica gel%peroxide value%fried food
采用固相比色法快速检测油炸食品中油脂过氧化值，选取有机微孔滤膜和活化硅胶作固相载体。结果表明：有机微孔滤膜作固相载体，先吸附后显色效果最佳，滤膜显色条件：3．5g／L氯化亚铁溶液0．05mL，150g/L硫氰酸钾溶液0．10mL，在30S内可以显色测定。硅胶测定，先显色后吸附富集。用固相比色法测定6种油炸食品的油脂过氧化值，并用溶液相光度法进行验证。
採用固相比色法快速檢測油炸食品中油脂過氧化值，選取有機微孔濾膜和活化硅膠作固相載體。結果錶明：有機微孔濾膜作固相載體，先吸附後顯色效果最佳，濾膜顯色條件：3．5g／L氯化亞鐵溶液0．05mL，150g/L硫氰痠鉀溶液0．10mL，在30S內可以顯色測定。硅膠測定，先顯色後吸附富集。用固相比色法測定6種油炸食品的油脂過氧化值，併用溶液相光度法進行驗證。
채용고상비색법쾌속검측유작식품중유지과양화치，선취유궤미공려막화활화규효작고상재체。결과표명：유궤미공려막작고상재체，선흡부후현색효과최가，려막현색조건：3．5g／L록화아철용액0．05mL，150g/L류청산갑용액0．10mL，재30S내가이현색측정。규효측정，선현색후흡부부집。용고상비색법측정6충유작식품적유지과양화치，병용용액상광도법진행험증。
The peroxide value in fried food was determined by solid phase colorimetry with organic micro- porous membrane and activated silica gel as solid phase carrier. The result showed that the best effect with color after adsorption appeared in the organic microporous membrane as solid phase carrier, the membrane color conditions was 3.5 g/L ferrous chloride solution 0.05 mL, 150 g/L potassium thiocyanate solution O. 10 mL, color can be tested in 30 s. For determination with silica gel as solid phase cartier, adsorption enrichment after color. The peroxide values of six kinds of fried food were determinated by solid phase colorimetry, and validated by solution -phase spectrophotometry.
