食用植物油酸价过氧化值简易检测方法改良探究

Study on Improvement of Simple Detection Methods for Acid Value and Peroxide Value of Edible Vegetable Oil

摘要

酸价与过氧化值是评价食用植物油氧化酸败程度、判定品质合格与否的核心理化指标，传统检测方法存在操作繁琐、试剂消耗量大、检测周期长、现场适用性弱等局限，难以满足生产质控、市场监管、餐饮自检等场景的快速筛查需求，本文围绕酸价、过氧化值简易检测技术的改良路径展开系统研究，结合GB 5009.229—2025《食品安全国家标准 食品中酸价的测定》、GB 5009.227—2023《食品安全国家标准 食品中过氧化值的测定》最新标准要求，对滴定体系优化、纳米酶催化、数字图像比色、近红外/拉曼光谱快速检测等改良方案进行原理阐释、方法对比与实证分析，依托大豆油、菜籽油、花生油、橄榄油等多品类植物油开展实际验证，形成一套试剂微量化、操作便携化、结果精准化、响应高速化的简易检测集成方法，一方面降低基质干扰与系统误差，另一方面缩短检测时长、提升现场适配性，可为食用植物油全链条品质管控提供技术支撑与方法参考。

Abstract

Acid value and peroxide value are core physical and chemical indicators for evaluating oxidative rancidity degree and judging quality qualification of edible vegetable oil. Traditional detection methods have drawbacks including complicated operation, large reagent consumption, long detection cycle and poor field applicability, which fail to meet rapid screening demands in production quality control, market supervision and catering self-inspection. This paper systematically explores improvement approaches of simple detection technologies for acid value and peroxide value. In accordance with the latest national food safety standards GB 5009.229-2025 Determination of Acid Value in Food and GB 5009.227-2023 Determination of Peroxide Value in Food, it elaborates principles, compares methods and conducts empirical analysis on improvement schemes such as titration system optimization, nanozyme catalysis, digital image colorimetry and near-infrared/Raman spectroscopy rapid detection. Practical verification is carried out with soybean oil, rapeseed oil, peanut oil, olive oil and other vegetable oils. An integrated simple detection method featuring microscale reagents, portable operation, accurate results and rapid response is established. It reduces matrix interference and systematic errors, shortens detection time and enhances field adaptability, providing technical support and methodological reference for whole-chain quality control of edible vegetable oil.

关键词

食用植物油 / 酸价 / 过氧化值 / 简易检测 / 方法改良 / 快速筛查 / 食品安全

Key words

edible vegetable oil / acid value / peroxide value / simple detection / method improvement / rapid screening / food safety

参考文献

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