Abstract
A method for a determination of peroxide in lipids contained in food was tried and it was found that this method was practical. Outline of the authors' method is as follows.
Lipids are extracted at room temperature with carbon tetrachloride (40ml), from food materials (10g), crushed with sodium sulfate anhydrous. Iodometry is applied to an adequate quantity (usually 10ml) of filtrate of carbon tetrachloride solution without removal of solvent, for avoid the destruction of peroxide by heating during the distillation. Same quantity of this filtrate is taken and the solvent is distilled out and the amount of lipids in this filtrate is measured. From values gained by these two measurements, peroxide value per unit weight of lipids is calculated.
