Abstract: This paper studied on the Rancimat method and the Schaal oven method for the determination of the oxidation stability of peanut oil and peanut butter.the correlation between the two methods were also analyzed.Results show that,using the Rancimat method to replace the traditional evaluation of peroxide value to determine the oxidation stability of peanut oil and peanut butter is feasible.
黄克,崔春,赵谋明,等. Rancimat法与Schaal烘箱法测定花生油和花生酱氧化稳定性的对比[J]. 食品与发酵工业, 2011, 37(10): 145-148.
Huang Ke,Cui Chun,Zhao Mou-ming,et al. Comparative of Rancimat Method and the Schaal Oven Method for the Determination of Oxidation Stability of Peanut Oil and Peanut Butter[J]. Food and Fermentation Industries, 2011, 37(10): 145-148.