论文部分内容阅读
先用３６．２％醋酸配成的硫代巴比妥酸液与一定量的食用油脂混合，然后加热呈色，最后加入定量的正丁醇溶解油脂，直接比色，测定食用油脂中的ＬＰＯ。本法具有呈色完全，不需抽提等优点，其线性范围在０～２４０ｎｍｏｌ／ｍｌ，精密度，批内ＣＶ＝３．７％，批间ＣＶ＝４．５％，回收率在９６．４～１０１．３％，稳定性为２ｈ，均优于文献报道。实验结果表明，ＬＰＯ含量与油脂（色拉油、一级莱油、二级莱油）质量呈负相关，尤其是挥发性油脂，其ＬＰＯ含量可极度升高。
First with 36.2% acetic acid dubbed thiobarbituric acid with a certain amount of edible oil mixed, then heated and colored, and finally added quantitative n-butanol dissolved fat, direct colorimetric determination of edible oil in the LPO . The method has the advantages of complete color rendering and no extraction. The linear range is 0-240nmol / ml, precision, intra-assay CV = 3.7%, inter-assay CV = 4.5% and the recovery rate is 96%. 4 ~ 101.3%, the stability of 2h, are better than reported in the literature. The experimental results show that the content of LPO is negatively correlated with the quality of oil (salad oil, first class oil, second class oil), especially the volatile oil, the LPO content can be extremely increased.