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| Methodological validation of cupric acetate-pyridine colorimetry method for the determination of acid value in oily foods |
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Received:September 04, 2025 Revised:May 20, 2026 Accepted:October 29, 2025
Published：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250397 |
| KeyWord:acid value cupric acetate-pyridine colorimetric method free fatty acid oily foods methodological validation |
| FundProject:食品安全国家标准制修订项目（spaq-2020-40）；上海市扬帆计划（24YF2744700） |
| Author Name | Affiliation | | XUE Bin1, MA Linlin1, CAO Honghui2, SUN Jie3, MA Quanfang4,
ZHANG Chaohui5, XIE Gang6, CAO Wenming7 | 1.Welch Materials (Zhejiang) Inc. , Shanghai 201613, China
2.Faculty of Flavour Fragrance and
Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China
3.CAIQ Test (Shanghai) Co. ,Ltd. ,
Shanghai 201206, China
4.Wuhan Institute for Food and Cosmetic Control, Wuhan 430040, China
5.Science and Technology Research Center of China Customs, Beijing 100026, China
6.Academy of
National Food and Strategic Reserves Administration, Beijing 100037, China
7.Shanghai
Food Industry Institute, Shanghai 200090, China |
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| Abstract: |
| Aiming to provide a complete experimental data basis for Method 4 of GB 5009.229-2025,the cupric acetate-pyridine colorimetry method, a specific detection method for free fatty acids (FFA) in oily foods, was validated through specificity tests, antiinterference tests, spiked recovery experiments,and repeatability experiments, together with a collaborative comparative validation involving ten representative laboratories nationwide. The results showed that the color intensity of the method was essentially consistent for FFA with a carbon chain length of not less than 8, and was not affected by the number of unsaturated double bonds in FFA. It effectively eliminated interference from non-FFA acidic substances. The limits of quantification (LOQ) were 0.10 mg/g for liquid oils and 0.20 mg/g for solid fats. The spiked recoveries for the oils extracted from various foods range from 94.5% to 104.4%, the repeatability relative standard deviations were all less than 4.0% with good reproducibility. In summary, this method has strong specificity and reliable results, meeting the requirements for the determination of acid value in various oily foods. |
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