China Good Grain, Oil and Soybean Testing

This standard specifies three methods for determining acid value in various foods - cold solvent indicator titration (first method), cold solvent automatic potentiometric titration (second method), and hot ethanol indicator titration (third method). The first method is applicable to edible oil samples that can be completely dissolved into a clear solution by a cold solvent at room temperature. The scope of application includes seven categories: edible vegetable oil (excluding chili oil), edible animal oil, edible hydrogenated oil, shortening, artificial cream, vegetable butter, and vegetable oil. The second method is applicable to edible oil samples and oil samples extracted from oily foods that can be completely dissolved into a clear solution by cold solvents at room temperature. The scope of application includes edible vegetable oil (including chili oil), edible animal oil, edible hydrogenated oil, shortening, artificial cream, vegetable butter, vegetable oil, fried snacks, puffed foods, baked and fried foods, nut foods, pastries, bread, biscuits, fried instant noodles, nut and seed sauces There are a total of 19 categories of animal derived aquatic products, cured meat products, and chili sauce with added edible oil. The third method is applicable to edible oil samples that cannot be completely dissolved into a clear solution by cold solvents at room temperature. The scope of application includes six categories: edible vegetable oil, edible animal oil, edible hydrogenated oil, shortening, artificial cream, and vegetable butter. Principle 2: Dissolve the oil sample into a sample solution using organic solvents, and then neutralize the free fatty acids in the titrated sample solution with potassium hydroxide or sodium hydroxide standard titration solution. Determine the titration endpoint based on the corresponding color change of the indicator. Finally, calculate the acid value of the oil sample based on the volume of the standard titration solution consumed by the titration endpoint. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is Grade III water according to GB/T 6682. 3.1 Reagent 3.1.1 Isopropanol (C, H; O). 3.1.2 Ether (C, H. O). 3.1.3 Methyl tert butyl ether (C, H: O). 3.1.495% ethanol (CH. O). 3.1.5 Phenolphthalein (CoHO:), indicator, CAS: 77-09-8. 3.1.6 Thyme phenolphthalein (Ca; HO.), indicator, CAS: 125-20-2. 3.1.7 Alkaline blue 6B (C,; Hs: N: O:), indicator, CAS: 1324-80-7. 3.1.8 Anhydrous sodium sulfate (NagSO;), thoroughly dry at 105 ℃~110 ℃, then cool in a closed container and store. 3.1.9 Anhydrous ether (C, H:. O). 3.1.10 Petroleum ether, boiling range from 30 ℃ to 60 ℃

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