食品过氧化值限量及计量单位的换算

摘要

油脂贮藏过程中易发生氧化酸败而影响食品品质，过氧化值是评价食品中油脂氧化程度的重要指标，过氧化值的有效控制对油脂类或高含油量食品的质量控制具有重要意义。本文对此类食品中过氧化值的限量进行了归纳总结，并针对过氧化值现行标准中的单位不统一问题，明确了各计量单位间的换算关系，为油脂类或高含油量食品的质量控制提供方便。%Edible oils are prone to be oxidated during the preservation, while peroxide value is an important index to evaluate the degree of oil oxidation in food. In this paper, limit of peroxide value was summarized, and the conversion between various units was pointed out, to provide convenience for the quality control of oil products.