A COMPARISON OF OIL STABILITY BASED ON THE METROHM-RANCIMAT WITH STORAGE AT 20-DEGREES-C

被引：54

作者：

GORDON, MH

MURSI, E

机构：

[1] Department of Food Science and Technology, University of Reading, Reading RG6 2AP, Whiteknights

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1994年 / 71卷 / 06期

关键词：

INDUCTION TIME; OILS; OXIDATION; PEROXIDE VALUES; SHELF LIFE;

D O I：

10.1007/BF02540595

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The induction time for oxidative stability by the Rancimat method has been compared with peroxide development during storage at 20 degrees C for six edible oils and rapeseed oil samples with added metal ions, antioxidants or phosphatidylethanolamine. The Rancimat method correlated highly (r = 0.966; P = 0.000) with oil stability measured by peroxide development for all samples except the oils containing added phosphatidylethanolamine or added butylated hydroxytoluene,

引用

页码：649 / 651

页数：3

共 13 条

[1] A COLORIMETRIC MICRO-DETERMINATION OF PEROXIDE VALUES UTILIZING ALUMINUM-CHLORIDE AS THE CATALYST [J].