改进食品中过氧化值测定效率的研究

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中图分类号：TS207 文献标志码：A 文章编号：1674-0270（2025）36-0142-04

Abstract：To address the issues ofcumbersome operation and long processing time in the first method （indicator titrationmethod）ofGB50o9.227—2023 "NationalFoodSafetyStandard-Determinationof PeroxideValueinFods"， the study conducts optimization research on three key steps： sample pretreatment，reaction process，and titration operation，strictlyadheringto the technical requirementsofthenationalstandard.Byreplacing traditionaloperation equipment with a high-throughput vacuum paralelconcentrator，a constant-temperature water bath shaker under light avoidance，andanautomatictitrator，aneficientdeterminationmethod isestablishedandcompared withthetraditional nationalstandardmethodinermsofefciency，accuracyandprecision.Theresultsshowthattheimprovedmethodcan significantly reduce the detection time， with the efficiency of a single sample determination increasing by 52.9% and the efficiency of batch processing of 24 samples increasing by 66.2% .Moreover， the spiked recovery rate and relative standard deviationbothmeet the requirementsof thenational standard.

Key Words： food peroxide value; GB 5009.227—2023; determination eficiency; method improvement; detection equipment

1研究概述

1.1 研究背景与意义

过氧化值是衡量食品中油脂氧化酸败程度的重要指标，直接关系食品品质安全与消费者健康。（剩余5116字）