Establishment of method for estimation of peroxide value in vegetable oil with ferrocene

Authors

YAO Yun-ping, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
YU Miao-hang, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
CHEN Li-yuan, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
LIU Dan, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
LI Chang-mo, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Gui Faxiang 18th Street Mahua Food 〔Tianjin〕 Co., Ltd., Tianjin 300221, China

Abstract

By studying the influence of various experimental conditions on the experimental results during the reaction of ferrocene and hydroperoxide, a method for detecting the peroxide value of vegetable oils has been established. The experimental results showed that the best experimental conditions were mixing 1 mL of oil sample with 1 mL of ferrocene standard solution, 0.1 mL formic acid was added, then add isopropanol to 5 mL, heating temperature was 60 ℃, heating time was 40 min, and detection wavelength was 310 nm. The standard curve of this method was y=0.175 2x+0.220 2 （R²=0.999 6）, the LOD was 0.08 mmol/L, the LOQ was 0.26 mmol/L, the recovery rate was 98.16%~100.03%. The results showed that the ferrocene method and the iodometric titration method have a good correlation. The ferrocene method can be used to detect peroxide value.

Publication Date

6-28-2021

First Page

76

Last Page

80,149

DOI

10.13652/j.issn.1003-5788.2021.06.013

Recommended Citation

Yun-ping, YAO; Miao-hang, YU; Li-yuan, CHEN; Dan, LIU; and Chang-mo, LI (2021) "Establishment of method for estimation of peroxide value in vegetable oil with ferrocene," Food and Machinery: Vol. 37: Iss. 6, Article 13.
DOI: 10.13652/j.issn.1003-5788.2021.06.013
Available at: https://www.ifoodmm.cn/journal/vol37/iss6/13

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