摘要
分别用化学发光（CL）分析法和普通化学分析法对放置在70±5℃的猪油的酸败过程做了对比研究，发现CL分析法与普通化学分析法之间有一定的相互对应关系。与传统的化学分析方法相比，CL分析法具有快速、简便、准确、灵敏等优点，可成为检测油脂质量的新方法。
This paper studied the rancidity of lard oil in 70±5℃ by CL and general chemical method. There is a correspondence relationship between CL method and general chemical method, and it is probable to detect the quality fo oil & fat by CL method. The CL methd has many advantages, such as simplicity, rapidness, high sensitivity and precise than general chemical method.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第11期44-47,共4页
Food Science
关键词
油脂
自动氧化
CL分析
过氧化值
Oil & fat Autooxidation Chemiluminescence(CL) analysis Peroxide value(POV)
