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    Home > Chemicals Industry > Chemical Technology > Rapid determination of peroxide value of edible vegetable oil (quick-test card method SFDA-HX 004)

    Rapid determination of peroxide value of edible vegetable oil (quick-test card method SFDA-HX 004)

    • Last Update: 2022-03-17
    • Source: Internet
    • Author: User
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    [Detection principle]

    Increased peroxide value is an early indicator of oil rancidity


    The peroxide produced by the oxidation of edible vegetable oil reacts with the reagent in the test paper to reflect the degree of oxidation of the fat


    [Operation method]

    Take an appropriate amount of oil sample in a clean, dry container; insert the end of the medicated test paper into the oil sample for 1 to 2 seconds, take it out immediately and start timing; the reaction time of the peroxide value test paper depends on the ambient temperature, see Table 3-2


    Table 3-2 Reaction time of edible oil peroxide value detection at different temperatures


    When the timing reaches the required response time, compare the color of the test paper with the colorimetric plate on the packaging box


    See Table 3-3 for the limit sanitary indicators of various vegetable oil peroxides


    Table 3-3 Limit hygienic indexes of various vegetable oil peroxides


    [Result Judgment]

    The test range of peroxide value is 0~50meq/kg


     

     

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