摘要
本实验选用我国商业部部颁标准法)L S76-82),"日本食品卫生法规"规定法及氯仿——冰醋酸混合液直接提取法等三种方法从油炸方便面中提取油脂,以碘量滴定法测定过氧化值,对测定值进行了比较.结果表明,不同方法制备的试样测定值差异极为显著.我国部颁标准法制备的试样测定值最低,标准偏差也最小.日本规定法制备的试样测定值最高.直接提取法居中,与我国部颁标准法较为接近.后两种方法的标准偏差近似.
The method (LS 76——82) of the Ministry of Commerce China, the method of Food Hygiene Iaws and Regulations of Japan and Acetic acid glacial-chloroform direct abstraction method were used to abstract fats and oils in fried instant noodle. Iodometric method was used to determine peroxide values. There methods were compared. The results indicated that the differences of the valuse were siginficant with the different methods. The values obtained by the standard method of China were lowest and the standard deviation was lowest. The values determined were highest with the method of Japan. The values were medium by acetic acid glacial-chloroform and were close to the standard method of the country. The two latter methods were similar in deviation.
出处
《粮食储藏》
1989年第4期40-45,共6页
Grain Storage
