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酸值是油脂质量的主要指标之一。它是指中和1克油脂中所含游离脂肪酸时所需的KOH毫克数。酸值高则表明油脂中游离脂肪酸含量多、油脂质量变次。用正常原料制得的新鲜油脂,也含有少量的脂肪酸,这是原料本身所含解脂酶导致油脂水解的结果,一般正常油脂的酸值在1左右,但在不得法的提取,贮存条件下,油脂会因解脂酶的作用或微生物侵入而进一步水解,游离脂肪酸增多,使油脂趋向酸败。
Acid value is one of the main indicators of fat quality. It refers to the amount of KOH milligrams required to neutralize the free fatty acids contained in 1 gram of fat. High acid value indicates that the content of free fatty acids in fat, grease quality times. Fresh oil prepared with normal raw materials, but also contains a small amount of fatty acids, which is contained in the raw material itself contains lipase hydrolysis results, the normal normal fat acid value of about 1, but in the unfair extraction and storage conditions , Grease will be further hydrolyzed by the action of the lipase or microbial intrusion, increasing free fatty acids, so that the oil tends to rancidity.