摘 要：本研究依据相关国家标准对农贸市场销售的50份带有陈味的炒葵花籽中过氧化值与酸价进行检测，分析炒葵花籽中过氧化值、酸价与陈味的相关性。结果表明，带有陈味的炒葵花籽中过氧化值在0.92～

    2.71 g/100 g，不合格率为100%；酸价在0.27～2.10 mg·g-1，全部合格；陈味程度与过氧化值呈正相关。因此，消费者在选购炒葵花籽时要注意甄别，购买后尽量在干燥、密闭的容器中短期储存，相关质量监督部门也应加大对散装炒葵花籽等易酸败变质食品的抽检力度。

    关键词：炒葵花籽；陈味；过氧化值；酸价

    Correlation Analysis of Peroxide Value， Acid Value and Sensory Quality in Roasted Sunflower Seeds

    FENG Haili， LIANG Qiwei

    (Shenzhen Academy of Metrology amp; Quality Inspection， Shenzhen 518131， China)

    Abstract： This study tested the peroxide value and acid value of 50 roasted sunflower seeds with aged flavor sold in agricultural markets based on relevant national standards， and analyzed the regularity of peroxide value and acid value in roasted sunflower seeds with aged flavor. The results showed that the peroxide value of roasted sunflower seeds with aged flavor ranged from 0.92 g/100 g to 2.71 g/100 g ......