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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 , low sensitivity and other issues, to achieve the effect of short response time, improved selectivity and high sensitivity

Inactive Publication Date: 2014-05-28
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The iodometric method (GB / T 5538) is an international general analysis method for the peroxide value of oils and fats. It is simple and easy to carry out in ordinary laboratories. However, the iodometric method is easily affected by various external factors, such as solution Factors such as pH value, temperature, water addition, shaking speed, and judgment of the titration end point make the measured value fluctuate greatly and the repeatability is poor, so the sensitivity of the method is low, and the sampling volume is large, so it is difficult to adapt to the modern society. Accurate, fast, portable, on-site food safety testing requirements put forward

Method used

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

Examples

Experimental program
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Effect test

Embodiment 1

[0036] Determination of peroxide value of soybean oil

[0037] 1. Preparation method of enzyme electrode

[0038] a. Electrode pretreatment

[0039] Glassy carbon electrode (Glass Carbon Electrode) with Al 2 o 3 The powder is ground and polished, wetted with double distilled water, followed by ultrasonic cleaning, and then washed with double distilled water and acetone to remove the adsorbed substances on the surface to make it a mirror surface; then the glassy carbon electrode is immersed in a concentration of 0.2mol / L In the sulfuric acid solution, use the PAR 270 electrochemical workstation to perform cyclic voltammetry scanning processing, the scanning speed is 50mV / s, the voltage range is -0.5~+1.5V, and the scanning is continued for 10min. After obtaining a stable cyclic voltammogram, take out The glassy carbon electrode was then washed with twice distilled water, dried at room temperature, and used for later use.

[0040] b. Preparation of horseradish peroxidase Naf...

Embodiment 2

[0058] Determination of Peroxide Value of Peanut Oil

[0059] 1. Preparation method of enzyme electrode

[0060] Same as instance 1

[0061] 2. Rapid detection of peroxide value of peanut oil with enzyme electrode

[0062] 1) Standard curve

[0063] Same as instance 1

[0064] 2) Determination

[0065] Get 1.8g peanut oil and place in the electrolytic cell of 25ml, then add the 0.1mol / L ethanol sulfuric acid solution of 0.40ml, the 1.0mol / L ethanol lithium chloride solution of 1.0ml and the 1,2 dichloroethane of 5ml, Then dilute to a final volume of 25ml with acetonitrile, stir and wash with N 2 Purify for 5 minutes, use the PAR 270 electrochemical workstation to measure the cyclic voltammogram of the enzyme electrode, perform three measurements and record the cyclic voltammogram, take the average value of the measured peak current minus the reduction peak current of methylene blue in the blank After that, it is the reduction response current value of the oil sample, and...

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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.

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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N27/327G01N27/416
Inventor 李书国任媛媛薛文通袁涛石亚丽
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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