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首页> 外文期刊>Journal of Oleo Science >Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods
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Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods

机译：评估食用油脂质量的分析方法：《 JOCS油脂和相关物质分析的标准方法》（2013年）和高级方法

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摘要

Edible fats and oils are among the basic components of the human diet, along with carbohydrates and proteins, and they are the source of high energy and essential fatty acids such as linoleic and linolenic acids. Edible fats and oils are used in for pan- and deep-frying, and in salad dressing, mayonnaise and processed foods such as chocolates and cream. The physical and chemical properties of edible fats and oils can affect the quality of oil foods and hence must be evaluated in detail. The physical characteristics of edible fats and oils include color, specific gravity, refractive index, melting point, congeal point, smoke point, flash point, fire point, and viscosity, while the chemical characteristics include acid value, saponification value, iodine value, fatty acid composition, trans isomers, triacylglycerol composition, unsaponifiable matters (sterols, tocopherols) and minor components (phospholipids, chlorophyll pigments, glycidyl fatty acid esters). Peroxide value, p-anisidine value, carbonyl value, polar compounds and polymerized triacylglycerols are indexes of the deterioration of edible fats and oils. This review describes the analytical methods to evaluate the quality of edible fats and oils, especially the Standard Methods for Analysis of Fats, Oils and Related Materials edited by Japan Oil Chemists' Society (the JOCS standard methods) and advanced methods.
机译：食用油脂以及碳水化合物和蛋白质是人类饮食的基本组成部分，它们是高能量和必需脂肪酸（例如亚油酸和亚麻酸）的来源。食用油脂用于煎炸和油炸，以及色拉酱，蛋黄酱和加工食品，例如巧克力和奶油。食用油脂的物理和化学性质会影响油脂食品的质量，因此必须进行详细评估。食用油脂的物理特性包括颜色，比重，折射率，熔点，凝结点，烟点，闪点，着火点和粘度，而化学特性包括酸值，皂化值，碘值，脂肪酸成分，反式异构体，三酰基甘油成分，不皂化物（固醇，生育酚）和次要成分（磷脂，叶绿素色素，缩水甘油基脂肪酸酯）。过氧化物值，对茴香胺值，羰基值，极性化合物和聚合的三酰基甘油是食用油脂劣化的指标。这篇综述描述了评估食用油脂质量的分析方法，特别是日本石油化学家协会编辑的《油脂，油脂和相关材料的分析标准方法》（JOCS标准方法）和先进方法。

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