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目的:对九香虫脂肪油的质量进行研究。方法:测定了熔点、酸值、皂化值、碘值、过氧化值、羰基值等指标,并用气相色谱法测定了主要脂肪酸含量。结果:除个别批次以外,九香虫脂肪油的酸值范围是114.8～144.2mg/g,酸值比一般食用油的酸值要高;过氧化值、羰基值及脂肪酸的总含量有一定的相关性。结论:九香虫脂肪油可能本身的游离脂肪酸含量比较高,可通过过氧化值和羰基值的测定综合考察九香虫脂肪油是否发生酸败,发生酸败后脂肪酸含量明显降低。
OBJECTIVE: To study the quality of ninety-worm fatty oil. Methods: The melting point, acid value, saponification value, iodine value, peroxide value and carbonyl value were measured. The main fatty acids were determined by gas chromatography. Results: In addition to individual batches, the acid value of nine fatty oil was 114.8 ~ 144.2mg / g, acid value is higher than the average acid value of edible oil; peroxide value, carbonyl value and total fatty acid content of a certain Relevance. CONCLUSION: The content of free fatty acids may be high in nine fatty oils, and the content of fatty acids in the nine fatty acids can be significantly reduced by the determination of peroxide value and carbonyl value.