食品与发酵工业 >

2011 , Vol. 37 >Issue 10: 145 - 148

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.024

食品与发酵工业

Rancimat法与Schaal烘箱法测定花生油和花生酱氧化稳定性的对比

  • 黄克 ,
  • 崔春 ,
  • 赵谋明 ,
  • 马浩
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网络出版日期: 2011-10-25

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Comparative of Rancimat Method and the Schaal Oven Method for the Determination of Oxidation Stability of Peanut Oil and Peanut Butter

  • Huang Ke ,
  • Cui Chun ,
  • Zhao Mou-ming ,
  • Ma Hao
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Online published: 2011-10-25

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摘要

分别采用Rancimat法与Schaal烘箱法测定花生油和花生酱的氧化稳定性,并对2种方法的相关性进行了分析。结果表明:用Rancimat法替代传统的过氧化值测定法评价花生油和花生酱的氧化稳定性是可行的。

关键词： 油脂氧化稳定测试仪; 花生油; 花生酱; 过氧化值; 稳定时间

本文引用格式

黄克 , 崔春 , 赵谋明 , 马浩 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.2011.10.024

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.

Key words： oil oxidation stability test instrument; peanut oil; peanut butter; peroxide value; stabilization time

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