核桃仁的羰基值、酸值和过氧化值方法研究

目的：制定核桃仁羰基值、酸值和过氧化值的限度，以控制其酸败程度。方法：照2005年版《中国药典》一部附录IXP酸败度测定法中“羰基值、酸值和过氧化值的测定”进行，并在使用正丁醇替代苯测定羰基值方面作了对比研究。结果：建议核桃仁的羰基值、酸值和过氧化值限度分别不得过7．0、10．0、0．07。结论：实验结果准确、可靠，可用于核桃仁的质量控制。正丁醇替代苯测定羰基值，其测定结果与药典苯法非常接近，完全可以替代，且替代的方法操作简便、快捷，试剂用量少，减少了对实验人员健康的侵害和环境的污染。

Study on Carbonyl Value, Acid Value and Peroxide Value Methods of Walnut Kernel

Objective：To establish the limit of Walnut kernel＇s carbonyl value, acid value and peroxide value in order to control the degree of rancidity. Method： According to ＂Rancidity Determination Act＂ in Chinese Pharmacopoeia Appendix 2005 （ 1）, to determine carbonyl value with N-butyl in place of Benzene and to do comparative study. Result： The limits of Walnut Kernel＇s carbonyl value, acid value and peroxide value are suggested respectively no more than 7.0, 10. 0 and 0. 07. Conclusion：The method is accurate, relia- ble and can be used for quality control of Walnut Kernel. The result of determination of N-butyl and determination of benzene with car- bonyl value is very approach, so N-butyl can be used in place of benzene and the method is simple, rapid, reagents use less and reduce health damage and environmental pollution.