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摘要
The peroxide value (PV) of several vegetable oils oxidized at 70 A degrees C was measured spectrophotometrically using a new chemiluminescence (CL) method. The reaction in CL was based on lipid hydroperoxides decomposition with HO(-) ions in two different medium. The first reaction was carried out in a DMF/KOH/oil mixture, while in the second reaction acridine was used in addition. A linear correlation between PVs determined spectrophotometrically and measured with the CL method was found.
- 出版日期2010-4
