DETERMINATION OF THE OXIDATIVE STABILITY OF OLIVE OIL BY USE OF A ROBOTIC STATION

被引：8

作者：

MESA, JAG

DECASTRO, MDL

VALCARCEL, M

机构：

[1] Department of Analytical Chemistry, Faculty of Sciences, University of Córdoba

来源：

TALANTA | 1993年 / 40卷 / 11期

关键词：

D O I：

10.1016/0039-9140(93)80072-Y

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A gravimetric method for the determination of the oxidative stability of olive oil based on the use of a robotic station for the monitoring of the oxygen absorbed by a sample subjected to heating under controlled working conditions is proposed. The method was developed in order to relieve the typically heavy work load of olive oil laboratories in winter. The results obtained were consistent with those provided by a well-established method (Rancimat), which the proposed method clearly surpasses in sample throughput (6 samples/batch vs 150 samples/batch).

引用

页码：1595 / 1600

页数：6

共 9 条

[1]

FRANK J, 1982, FOOD TECHNOL-CHICAGO, V36, P71

[2]

GARCIAMESA JA, IN PRESS J AM OIL CH

[3]

GRAY JI, 1985, FLAVOR CHEM FATS OIL, P223

[4]

Gutierrez Rosales F., 1989, Grasas y Aceites, V40, P1