Method for preparing enzyme electrode and rapidly detecting peroxide value of vegetable oil

An enzyme electrode and peroxidation technology, applied in measuring devices, material analysis through electromagnetic means, instruments, etc., can solve the problem of difficulty in adapting to the requirements of accurate, fast, portable, on-site food safety testing, and large fluctuations in measured values , poor repeatability and other issues, to achieve the effect of short response time, improved selectivity and high accuracy
CN102435650AInactive Publication Date: 2012-05-02HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
Publication Date
2012-05-02
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention belongs to the field of food detection, and particularly relates to a method for preparing an enzyme electrode and rapidly detecting the peroxide value of vegetable oil. The method comprises the steps of: selecting a glassy carbon electrode for use; firstly preparing a Nafion-methylene blue membrane electrode, then adopting a bovine serum albumin-glutaraldehyde crosslinking method to fix horse radish peroxidase (HRP), and obtaining a final HRP electrode; and then using the HRP electrode to rapidly detect the peroxide value of the vegetable oil. The method is high in sensitivity, good in selectivity, high in accuracy, short in response time, less in interference and superior to the traditional iodometry, thus being a simple, rapid, convenient and easy method for measuring the peroxide value and having the potential of realizing automatic on-site measurement.
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Description

technical field

[0001] The invention relates to the preparation of an enzyme electrode and a method for quickly detecting the peroxide value of vegetable oil, belonging to the field of food detection. Background technique

[0002] During the process of processing, storage, circulation, and use, oils and fats often undergo complex changes of rancidity and deterioration due to the effects of light, heat, and oxygen in the air. General oils, especially vegetable oils rich in unsaturated fatty acids, are prone to oxidative rancidity under the action of oxygen in the air, and intermediate products such as peroxides and hydroperoxides are formed during the oxidation process, which are easily decomposed to produce volatile and non-volatile Natural fatty acids, aldehydes, ketones and alcohols, etc. These rancid products often have special odor and bitter taste, which greatly affect the sensory properties of oils and greatly reduce their nutritional value. The content of lipid perox...

Claims

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