TBA법과 과산화물가의 측정법을 이용한 식용유의 산화도 조사

목차

1. 서 론
2. 재료 및 방법
3. 결과 및 고찰
4. 요 약
5. 참고문헌

본문내용

Oxidation Limit Investigation of the Soybean Oil using TBA Method and Peroxide Value Method
Department of Food Science and Technology
Abstract Of the samples in this experiment, the oxidation of fats and fatty oils know for experimenting with fresh soybean oil and rancid soybean oil. In this experiment, the rancid soybean oil, whether fresh should know using Peroxide value and TBA method during acidification assay. In this experiment, you need to understand the chemistry associated with the rancidity of fats and fatty oils also understanding on the principles of TBA using to measure the lipid oxidation of fats and fatty oils and peroxide value measurement principles should be understood. Peroxide value fatty and fatty oils and how to calculate the TBA going to understand and the purpose of this study is to understand several ways to prevent lipid oxidation. A results, rancid soybean oil and fresh soybean oil can distinguish the most distinct TBA method. In turn, 39.4, 35.9, 32.2, 29.3, 23.3, 29.8, 23.7, 27.4 according to the value of the TBA. In conclusion, 1, 2, 3, and 6 group by used rancid soybean oil and the rest of the group by with fresh soybean oil.

참고 자료

Lee KB, Go MS, Yoon KY, Yang JB. Easy Food Analysis. Yuhansa. (2011)
Choi SK, Gang KS, Ma SJ, Bang KG, Wo MH, WO SH. Standard Food and analytics. rict Cultural History. (1997)
Woo JW. Well Defined Analytical Chemistry of Foods. Kwangmoonkag. (2001)
Lee KB, Go MS, Yoon KY, Yang JB. Easy Food Analysis. Yuhansa. (2011)
Choi SK, Gang KS, Ma SJ, Bang KG, Wo MH, WO SH. Standard Food and analytics. rict Cultural History. (1997)