pH‐metric determination of acid values in vegetable oils without titration

A new method for determining acid values in vegetable oils has been developed for a nontitration pH‐metric technique with a reagent consisting of 0.20 M triethanolamine in a 1∶1 solution of water and isopropanol. The emulsive properties of this reagent provide rapid (within a minute) and quantitativ...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1996-03, Vol.73 (3), p.295-301
Hauptverfasser:	Tur’yan, Ya. I., Berezin, O. Yu, Kuselman, I., Shenhar, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acid value Biological and medical sciences conditional pH Fat industries Food industries Fundamental and applied biological sciences. Psychology isopropanol pH‐metry titration triethanolamine vegetable oils
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Beschreibung
Zusammenfassung:	A new method for determining acid values in vegetable oils has been developed for a nontitration pH‐metric technique with a reagent consisting of 0.20 M triethanolamine in a 1∶1 solution of water and isopropanol. The emulsive properties of this reagent provide rapid (within a minute) and quantitative extraction of free fatty acids from an oil into the solvent phase. Acid values were determined by measuring conditional pH of the emulsified reagent in a pH‐meter with an aqueous reference electrode. Three different applications of this technique are discussed.
ISSN:	0003-021X 1558-9331
DOI:	10.1007/BF02523422