1. Scope: This method is designed for the rapid determination of acid value and peroxide value in both edible vegetable oil and edible animal oil. It provides a quick, on-site assessment suitable for quality control purposes in food production and distribution.
2. Principle of the Method: The test is based on the use of specialized paper strips as carriers. These paper sheets are impregnated with reagents that react with free fatty acids or peroxides present in the oil. Upon contact with the oil sample, a color change occurs, and the intensity of this color development correlates with the concentration of free fatty acids (for acid value) or peroxides (for peroxide value). By comparing the resulting color to a reference chart, a semi-quantitative estimate of the acid or peroxide value can be obtained.
3. Test Materials: The method utilizes two types of test papers:
- Acid Value Test Paper (range: 0–5.0 mg KOH/g)
- Peroxide Value Test Paper (range: 0–50 meq/kg)
4. Operation Method: To perform the test, a small amount of the oil sample is applied to the appropriate test paper. After a specified time, the color change on the paper is compared with a standardized color chart provided with the kit. The corresponding value is then recorded. This procedure is simple, fast, and requires no complex equipment, making it ideal for field testing or routine analysis in laboratories.
This method offers an efficient way to monitor the quality and freshness of edible oils, helping to ensure compliance with food safety standards.
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