坚果食品中酸价和过氧化值测定方法的对比研究汇总
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Keywords:nuts food;microwave extraction;acid value;peroxide value
2013届毕业生
毕业论文
题目:坚果食品中酸价和过氧Βιβλιοθήκη Baidu值测定方法的对比研究
院系名称：粮油食品学院专业班级：
学生姓名：学号：
指导教师：教师职称：
2013年5月26日
摘要
酸价和过氧化值是评价坚果食品品质的重要指标，本课题以花生、瓜子为研究对象，在探讨研究国标中脱溶温度与脱溶时间的基础上，用微波萃取提油法对标准中坚果食品前处理进行改进性研究，探讨微波萃取的最佳功率和时间等工艺条件，同时比较索氏抽提脱溶法与减压脱溶法的差异，研究索氏抽提脱溶法的可行性，以及探讨提油方法、脱溶温度、取样量等因素对测定酸价、过氧化值的影响。实验结果表明，以石油醚作萃取溶剂时，用国标法测定坚果食品中酸价和过氧化值的最佳温度为50℃，最佳脱溶时间为30min；微波萃取脱溶法能够替代国标法中的浸泡法，且有明显优势，得到的最佳工艺条件为：萃取时间10min，萃取功率455W；索氏抽提法能替代国标中的减压脱溶法，但脱溶时间较长，且不易脱净溶剂；酸价和过氧化值均与脱溶温度有关，其精度随取样量的增加而提高。实验过程各处理步骤中，酸价和过氧化值均未超过国家食用植物油卫生标准规定（油酸价<4mg/g，过氧化值<39.4mmol/kg）。
关键词：坚果；微波萃取；酸价；过氧化值；
TitleDetermination method of comparative study for acid and peroxidevalues in nuts food
Abstract
Acid and peroxide values are very important indicators for nuts food quality evaluation .In this paper ,peanuts and melon seeds are chosen as the research objects to analysisthe appropriate desolventizing temperature and desolventizing time in the national standard,at the same timemicrowave extraction is used as the improvementmethod of standard nuts food pretreatment .This paper discussed the best process conditions such as power and time in microwave extraction,compared the Soxhlet extraction with the national standard method and studied the feasibility of the Soxhlet desolventizing method, as well as discussed the impact factors such as oil extraction methods, desolventizing temperature, sampling quantity on the determination of acid value and peroxide value. Experimental results showed that when petroleum ether were chosen as extraction solvent, using national standard method of determination of acid value and peroxide value in nuts food ,the best temperature is 50 degrees, and the best to exsolution is in 30 minutes; Microwave extraction desolventizing method is alternative to the national standard method of soaking method, and had obvious advantages, the optimum technological conditions for that is 10 min extraction time, extraction power is455W ; Soxhlet extraction can replaced the decompression desolventizing method in national standard, but had longer exsolution time , and not easy to take off the net solvent; Acid value and peroxide value were positive correlation between desolventizing temperature and that the accuracy increase with the increased amount of sampling. Experimental process each processing step, the acid value and peroxide value did not exceed national regulations on hygienic standards edible vegetable oil (oleic acid price < 4 mg/g, tendency for peroxide value < 39.4 / kg)
2013届毕业生
毕业论文
题目:坚果食品中酸价和过氧Βιβλιοθήκη Baidu值测定方法的对比研究
院系名称：粮油食品学院专业班级：
学生姓名：学号：
指导教师：教师职称：
2013年5月26日
摘要
酸价和过氧化值是评价坚果食品品质的重要指标，本课题以花生、瓜子为研究对象，在探讨研究国标中脱溶温度与脱溶时间的基础上，用微波萃取提油法对标准中坚果食品前处理进行改进性研究，探讨微波萃取的最佳功率和时间等工艺条件，同时比较索氏抽提脱溶法与减压脱溶法的差异，研究索氏抽提脱溶法的可行性，以及探讨提油方法、脱溶温度、取样量等因素对测定酸价、过氧化值的影响。实验结果表明，以石油醚作萃取溶剂时，用国标法测定坚果食品中酸价和过氧化值的最佳温度为50℃，最佳脱溶时间为30min；微波萃取脱溶法能够替代国标法中的浸泡法，且有明显优势，得到的最佳工艺条件为：萃取时间10min，萃取功率455W；索氏抽提法能替代国标中的减压脱溶法，但脱溶时间较长，且不易脱净溶剂；酸价和过氧化值均与脱溶温度有关，其精度随取样量的增加而提高。实验过程各处理步骤中，酸价和过氧化值均未超过国家食用植物油卫生标准规定（油酸价<4mg/g，过氧化值<39.4mmol/kg）。
关键词：坚果；微波萃取；酸价；过氧化值；
TitleDetermination method of comparative study for acid and peroxidevalues in nuts food
Abstract
Acid and peroxide values are very important indicators for nuts food quality evaluation .In this paper ,peanuts and melon seeds are chosen as the research objects to analysisthe appropriate desolventizing temperature and desolventizing time in the national standard,at the same timemicrowave extraction is used as the improvementmethod of standard nuts food pretreatment .This paper discussed the best process conditions such as power and time in microwave extraction,compared the Soxhlet extraction with the national standard method and studied the feasibility of the Soxhlet desolventizing method, as well as discussed the impact factors such as oil extraction methods, desolventizing temperature, sampling quantity on the determination of acid value and peroxide value. Experimental results showed that when petroleum ether were chosen as extraction solvent, using national standard method of determination of acid value and peroxide value in nuts food ,the best temperature is 50 degrees, and the best to exsolution is in 30 minutes; Microwave extraction desolventizing method is alternative to the national standard method of soaking method, and had obvious advantages, the optimum technological conditions for that is 10 min extraction time, extraction power is455W ; Soxhlet extraction can replaced the decompression desolventizing method in national standard, but had longer exsolution time , and not easy to take off the net solvent; Acid value and peroxide value were positive correlation between desolventizing temperature and that the accuracy increase with the increased amount of sampling. Experimental process each processing step, the acid value and peroxide value did not exceed national regulations on hygienic standards edible vegetable oil (oleic acid price < 4 mg/g, tendency for peroxide value < 39.4 / kg)