Determination of Peroxide Values of Edible Oils by Ultraviolet Spectrometric Method

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• 作者：Ning Wang ; Tian Ma ; Xiuzhu Yu ; Lirong Xu ; Rui Zhang
• 关键词：Edible oils ; Peroxide value ; Ultraviolet spectroscopy ; Determination
• 刊名：Food Analytical Methods
• 出版年：2016
• 出版时间：May 2016
• 年：2016
• 卷：9
• 期：5
• 页码：1412-1417
• 全文大小：399 KB
• 参考文献：AOCS (1997) AOCS official method Cd 8b-90 peroxide value acetic acid-isooctane method. Official methods and recommended practices of the AOCS, Champaign, IL
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• 作者单位：Ning Wang (1)
  Tian Ma (1)
  Xiuzhu Yu (1)
  Lirong Xu (1)
  Rui Zhang (1)
  
  1. College of Food Science and Engineering, Northwest A&F University, 28 Xinong Road Yangling, 712100, Shaanxi, People’s Republic of China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Microbiology
  Analytical Chemistry
  
• 出版者：Springer New York
• ISSN：1936-976X

文摘

A novel and rapid method for measuring the peroxide value (PV) in edible oils by using ultraviolet (UV) spectrometric method was developed. The technique was based on spectrophotometric monitoring at 266 nm of triphenylphosphine oxide (TPPO). TPPO is formed from stoichiometric reaction of hydroperoxides present in oil with triphenylphosphine (TPP), which exhibits a measurable absorption band at 264 nm. Calibration standards, prepared by the gravimetric addition of peroxide-free oil, were used to develop a linear calibration equation that relates the concentration of TPPO (expressed as equivalent PV) to the absorption value of TPPO in the UV spectra. Various PV standards and common edible oils were taken to validate the calibration. Using the linear regression, the proposed method was correlated with the standard American Oil Chemists’ Society titration method. Best correlation coefficients were achieved, proving that no significant difference exists (p < 0.05) in the results. The improved UV approach was not affected by the oil types and can be successfully applied to a variety of edible oils. The proposed method is accurate and simple and could be used to serve as an alternative to the conventional method for both qualitative and quantitative analyses of PV in edible oils.