Research on Acid Value Detection of Edible Vegetable Oil

Abstract

Acid value, as an important indicator of its oxidation and quality, is used to measure the content of free fatty acid (FFA) in edible vegetable oil. At present, titration is the most widely used method to examine the acid value of edible oil, which is simple and easy to operate. Titration is effective for the detection of acid in most edible oils, but the detection error rate is higher for edible oil with lower acid value, darker color or certain interference components except FFA. Instrumental analysis methods, such as spectroscopy,electrochemistry, colorimetry and chromatography, can be used as alternatives to titration. Besides, the instrumental analysis methods have better sensitivity and accuracy. In order to further expand and innovate the technology of acid value detection in edible vegetable oil, the production pathway of edible vegetable oil FFA, the features and current situation of acid value detection methods are analyzed and compared, to provide reference for the improvements of acid value detection method and the establishment of new methods.

Keywords

• edible vegetable oil
• acid value
• free fatty acid
• detection