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目的:通过实验室对比试验建立大麻油中大麻酚含量的检测方法。方法:通过采集覆盖本地区生产、销售网点的大麻油,以4-氨基安替比林比色法测定其含量。结果:通过对大麻油采用加酸处理、加碱处理和高温精炼处理3种对比试验,结果表明有除酚作用,除酚率分别为80.5%,63.5%,93.6%。查明本地区的本底平均值10.6 mg/kg,最低值0.6 mg/kg,最高值51.1 mg/kg。结论:通过3种除酚方法比较,高温精炼更为简单、有效、实用,精炼前后的指标符合GB7102-2003食用煎炸油卫生标准,值得应用推广。
OBJECTIVE: To establish a method for the determination of cannabis oil in cannabis oil through laboratory comparative tests. Methods: By collecting the hemp oil covering the production and sales outlets in this area, the contents of hemp oil were determined by 4-aminoantipyrine colorimetry. Results: Three kinds of comparative experiments were carried out on the hemp oil by acid treatment, alkali treatment and high temperature refining. The results showed that the phenol removal rates were 80.5%, 63.5% and 93.6% respectively. The average background in this area was found to be 10.6 mg / kg, the lowest 0.6 mg / kg and the highest 51.1 mg / kg. Conclusion: Compared with three methods of phenol removal, high temperature refining is simple, effective and practical. The index before and after refining conforms to the health standard of GB7102-2003 edible frying oil, which is worth to be popularized.