{"id":157002,"date":"2021-12-13T13:02:02","date_gmt":"2021-12-13T13:02:02","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/peroxidwert-in-oelen\/"},"modified":"2022-10-11T07:53:48","modified_gmt":"2022-10-11T07:53:48","slug":"peroxidwert-in-oelen","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/de\/peroxidwert-in-oelen\/","title":{"rendered":"Peroxidwert in \u00d6len"},"content":{"rendered":"\t\t
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Auch wenn Speise\u00f6le (wie Kokosnuss\u00f6l, Oliven\u00f6l, Sonnenblumen\u00f6l usw.) viele Eigenschaften gemeinsam haben, entscheiden sich die Verbraucher f\u00fcr ein bestimmtes \u00d6l aufgrund seiner Kosten, seiner einzigartigen gesundheitlichen Vorteile und seiner charakteristischen F\u00e4higkeit, den Geschmack von Speisen zu verbessern. Jedes \u00d6l hat seine eigeneHaltbarkeitsdauer.<\/strong> Sie h\u00e4ngt von der Zusammensetzung des \u00d6ls selbst, seiner Verpackung und der Lagerung und Handhabung nach dem \u00d6ffnen ab. Speise\u00f6le k\u00f6nnen sich mit der Zeit zersetzen und verderben.<\/strong> Die Hauptursache f\u00fcr den Abbau von Speise\u00f6l ist die Oxidation.<\/strong> Durch die Oxidation des \u00d6ls k\u00f6nnen sich Geschmacks- und Geruchsstoffe ver\u00e4ndern, was zu einem f\u00fcr den Verbraucher unerw\u00fcnschten Produkt f\u00fchrt. Die Hauptprodukte der Oxidation sind Peroxide<\/strong>, Hydroperoxide und freie Radikale. Sie wirken als Katalysatoren f\u00fcr die gesamte Reaktion und beschleunigen sie. Sekund\u00e4rprodukte sind Aldehyde, Ketone, Alkohole, Fetts\u00e4uren, Oxyfetts\u00e4uren und Epoxide, die das Produkt ranzig werden lassen. Peroxide verlieren leicht ein Sauerstoffatom und verwandeln sich in gew\u00f6hnliche Oxide und sind daher starke Oxidationsmittel.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Diese Oxidationsreaktion ist unter bestimmten Bedingungen wahrscheinlicher, z. B. bei Lichteinwirkung, dem Vorhandensein von Metallionen, der Zufuhr von Sauerstoff oder wenn die Lagertemperaturen nicht eingehalten werden.<\/strong> Um die \u00d6lqualit\u00e4t und den Beginn der Oxidation zu bestimmen, wird der Peroxidwert ermittelt.<\/strong> Die Peroxidzahl ist definiert als die Menge an Peroxidsauerstoff pro Kilogramm \u00d6l, die in Milli\u00e4quivalenten oder meq angegeben wird.<\/p>\n

Der Peroxidwert<\/strong> sagt viel \u00fcber die Qualit\u00e4t des \u00d6ls<\/strong> aus. Die Peroxidzahl gibt die Menge der im \u00d6l vorhandenen Hydroperoxide und Peroxide an. \u00d6le mit einem Peroxidwert von 1 bis 3 mmol O2 \/ kg<\/strong> gelten als frisch und von guter Qualit\u00e4t.<\/strong> \u00d6le, deren Peroxydwert <\/em>_<\/em><\/strong> nicht<\/em><\/strong>10mmol O2 \/ kg<\/strong> \u00fcberschreitet, gelten als f\u00fcr den menschlichen Verzehr geeignet<\/strong>, denn die Peroxidzahl gilt als Indikator f\u00fcr die Anfangsphase der \u00d6loxidation, da die entstehenden Hydroperoxide \u00e4u\u00dferst instabil sind und sehr schnell in die so genannten sekund\u00e4ren Oxidationsprodukte zerfallen.<\/em><\/p>\n

F\u00fcr die Messung von Peroxidwerten in \u00d6l empfehlen wir das tragbare Photometer zur Bestimmung des Peroxidwertes in \u00d6len – HI83730<\/strong><\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Das tragbare Photometer HI83730 f\u00fcr die Bestimmung der Peroxidzahl in \u00d6len vereint Genauigkeit und Benutzerfreundlichkeit in einem ergonomischen, tragbaren Design. Mit den HI83730-20 Fertigreagenzien kann der Anwender den Peroxidwert von Oliven\u00f6l innerhalb eines Bereichs von 0,0 bis 25,0 meq O2\/kg genau bestimmen.<\/p>\n

F\u00fcr die Bestimmung der Peroxidzahl nach der Referenzmethode AOCS Cd 8b-90 oder der Referenzmethode AOAC 965.33 wird der automatische potentiometrische Titrator HI931<\/strong> von Hanna Instruments verwendet.<\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Der automatische Titrator HI931 ist die Antwort auf Ihre speziellen Titrationsanforderungen. Das HI931 ist vollst\u00e4ndig anpassbar und liefert genaue Ergebnisse und eine intuitive Benutzerf\u00fchrung in einem kompakten Paket. Titrieren Sie auf Knopfdruck f\u00fcr eine Vielzahl von Messungen, einschlie\u00dflich S\u00e4uren, Basen, Redox und selektiven Ionen. Da keine zus\u00e4tzlichen Programmupgrades erworben werden m\u00fcssen, k\u00f6nnen Sie sofort mit der Messung beginnen. Dieser Titrator ist neben vielen anderen Methoden in der Lage, den Wert der Peroxidzahl zu titrieren, und f\u00fcr diese Messung gibt es zwei standardisierte Methoden.<\/p>\n

Methode zur Bestimmung der Peroxidzahl (PV) in raffinierten und unraffinierten Speise\u00f6len, in Anlehnung an die AOAC 965.33 bis zu einem mV-Endpunkt. Die Ergebnisse werden in meq\/kg PV (Peroxide Value) ausgedr\u00fcckt.<\/p>\n

Methode zur Bestimmung der Peroxidzahl (PV) in raffinierten und unraffinierten Speise\u00f6len in Anlehnung an den AOCS Cd 8b-90 bis zu einem mV-Endpunkt. Die Ergebnisse werden in meq\/kg PV (Peroxide Value) ausgedr\u00fcckt.<\/p>\n

Kontaktieren Sie uns f\u00fcr weitere Informationen \u00fcber die Qualit\u00e4t Ihres \u00d6ls.<\/p>\n<\/p>\n

Autor: Tajana Mokrovi\u0107, mag.nutr.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Auch wenn Speise\u00f6le (wie Kokosnuss\u00f6l, Oliven\u00f6l, Sonnenblumen\u00f6l usw.) viele Eigenschaften gemeinsam haben, entscheiden sich die […]<\/p>\n","protected":false},"author":14,"featured_media":156770,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[364],"tags":[],"class_list":["post-157002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lebensmittel"],"yoast_head":"\nPeroxidwert in \u00d6len - 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