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在色谱分析、有机合成和交叉偶联反应领域已被 0 篇同行评审文献引用。
过氧化值是衡量油脂和脂肪酸等被氧化程度的重要指标，通常以1千克样品中活性氧的毫摩尔数表示。它用于判断食品是否因氧化而变质，是评估食品卫生质量的关键参数，过氧化值越高，说明油脂的酸败程度越严重，食品的质量和安全性也越低。 样本中的过氧化物将二价铁离子氧化成三价铁离子，三价铁离子与硫氰酸盐反应生成橙红色硫氰酸铁配合物，通过检测该物质在500nm处的吸光值，即可得出过氧化值含量。
Peroxide value is an important indicator for measuring the degree of oxidation of oils, fats, and fatty acids, typically expressed as millimoles of active oxygen per kilogram of sample. It is used to determine whether food has deteriorated due to oxidation and is a key parameter for evaluating food hygiene quality. The higher the peroxide value, the more severe the rancidity of the oil, and the lower the quality and safety of the food. Peroxides in the sample oxidize ferrous ions to ferric ions, which then react with thiocyanate to form an orange-red ferric thiocyanate complex. The peroxide value is determined by measuring the absorbance of this complex at 500 nm.
危险品化学品经营许可证（带存储）