婴幼儿辅食营养包及速溶豆粉中过氧化值的检测方法及限值研究

Study on the detection method and limit of peroxide value in infant supplementary nutrition package and instant soybean powder

中文关键词:  婴幼儿辅食营养包  速溶豆粉  过氧化值  限值

英文关键词:infant complementary nutrition package  instant soybean powder  peroxide value  limit

中文摘要:

      目的 建立检测婴幼儿辅食营养包及其主要原料速溶豆粉中过氧化值的检测方法, 探讨原料速溶豆粉过氧化值限值, 将限值作为主要原料口感监测的一个辅助手段, 确保产品口感。方法 通过单因素实验改进国家标准方法中的脂肪提取过程, 进行过氧化值的检测, 确定最佳提取方案, 通过实验室间比对验证其准确度; 参考现有的国家标准中各类食品过氧化值的限值, 研究口感与过氧化值的关联性, 建立婴幼儿辅食营养包及速溶豆粉过氧化值限值。结果 最佳提取方案为称取200 g样品, 依次分别加入料液比1:0.5 (m:V)的无水乙醇、水, 以石油醚(30~60 ℃)为提取剂, 超声提取、干燥、旋转蒸干所得脂肪, 测定过氧化值, 方法的相对标准偏差小于等于8.7%, 不大于10%, 准确度符合要求; 建立的主要原料过氧化值限值为0.25 g/100 g, 在限值以下, 生产的成品口感香醇。结论 此方法可准确检测婴幼儿辅食营养包及其主要原料速溶豆粉中过氧化值, 建立的限值可运用于监测主要原料的口感, 确保生产出的产品口感香醇。

英文摘要:

      Objective To establish a detection method for the peroxide value in infant supplementary nutrition package and its main raw material instant soybean powder, and explore the limit of peroxide value in raw material instant soybean powder, and use the limit value as an auxiliary means to monitor the taste of main raw materials to ensure the taste of products. Methods The single factor experiment was used to improve the fat extraction process of the national standard method, and the peroxide value was detected after the fat was obtained. The best experimental method was determined, and its accuracy was verified by comparison between laboratories; the correlation between taste and peroxide value was studied, and the limits of peroxide value of infant supplementary nutrition package and instant soybean powder were established referring to the limits of peroxide value in various foods of existing national standards. Results The optimal experimental scheme was: Taking 200 g sample, anhydrous ethanol and water with the ratio of solid to liquid 1:0.5 (m:V) were added successively, and petroleum ether (30?60 ℃) was used as the extraction agent, the fats were extracted by ultrasonic, dried and rotary evaporation, and then the peroxide values were determined, the relative standard deviations of the method were less than or equal to 8.7%, meeting the requirements of not more than 10%, and the accuracy met the requirements; the peroxide value limit of the main raw materials was 0.25 g/100 g, below the limit value, the finished products taste delicious. Conclusion This method can accurately detect the peroxide value of infant supplementary nutrition package and its main raw material instant soybean powder, and the established limit can be used to monitor the taste of the main raw material to ensure the taste of the product.