Determination of Peroxide Values of Edible Oils by Ultraviolet Spectrometric Method

作者：Wang, Ning; Ma, Tian; Yu, Xiuzhu^*; Xu, Lirong; Zhang, Rui

来源：Food Analytical Methods, 2016, 9(5): 1412-1417.

DOI：10.1007/s12161-015-0322-4

• Edible oils
• Peroxide value
• Ultraviolet spectroscopy
• Determination

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.

• 出版日期2016-5
• 单位西北农林科技大学