food 1
The peroxide value in food is an indicator of the degree of oxidation of oils and fatty acids, etc. It is used to indicate whether the food has deteriorated due to oxidation. It is an important indicator for measuring the hygienic quality of food and a scientific basis for determining whether the inspected food can be used.
Principle of detection method
The prepared oil sample is dissolved in chloroform-glacial acetic acid solution, and the peroxide in it reacts with potassium iodide to generate iodine. The precipitated iodine is titrated with sodium thiosulfate standard titration solution. The amount of peroxide value is expressed by the mass fraction of peroxide equivalent to iodine or the number of millimoles of active oxygen in 1kg of sample.
What instruments are needed?

Analytical balance BA-N303, BA-P2104
 Rotary evaporator

REV-1000AX

 Constant temperature drying oven

DON-H45
0.0001g Analytical Balance BA P Series8 Rotary Evaporator lab scale REV 1000AX%EF%BC%889%EF%BC%89 Natural Convection Drying Oven 1
 
Constant temperature water bath oscillator

WB-S300A

 High-speed refrigerated centrifuge

CFGR-B16B

 Overhead stirrer

OHS-20P

 Potentiometric titrator

TITR-A40
Thermostatic Water Bath Oscillator WB S300A High Speed Refrigerated Centrifuges108 Stirrer LCD Digital Overhead Type OHS P Series%EF%BC%888%EF%BC%89 Automatic Potential Titrator TITR A40 01

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