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Method for detecting restaurant and kitchen waste oil mixed in edible vegetable oil

A technology of edible vegetable oil and detection method, applied in the detection field of kitchen waste oil, can solve the problems of surfactant residue, misjudgment, poor thermal stability, etc.

Active Publication Date: 2013-09-25
SHANGHAI LIANGYOU GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] 3. Existing detection technology and deficiencies of kitchen waste oil
The main technical defects of this technology: First, the kitchen waste oil can be refined, and all the conventional physical and chemical indicators can fully meet or approach the various national quality and hygiene national standards
Second, in the process of production, processing, storage, transportation and use of edible oils and fats, there are many different factors that may cause the conventional physical and chemical indicators of the oils to fail to meet the national standards.
The main technical defect of this technology is: some catering waste oils do not contain animal oil, such as old frying oil used for frying noodle products, etc.
The main technical defect of this technology is: the polar components aldehydes and ketones of kitchen waste oil can be mostly removed in the process of deep refining (such as deodorization) of oil, and the detection sensitivity of thin-layer chromatography technology is extremely low, which is unsuitable. For the detection of highly refined kitchen waste oil
The main technical defect of this technology is: through deep refining, most of the water-soluble substances in kitchen waste oil can be removed, and it is not suitable for deep refining of kitchen waste oil
The main technical defect of this technology is: after deodorization and refining, most of the volatile components in the oil are removed, so it is not suitable for deep refining of kitchen waste oil
However, compared with saturated fatty acids, the thermal stability of unsaturated fatty acids is relatively poor, and its oxidative decomposition rate is much faster than saturated fatty acids at high temperatures, and the U / S value of vegetable oil will continue to decrease
The main technical defect of this technology is: the U / S value of kitchen waste oil from different sources varies greatly, and the U / S value of different types of vegetable oil itself also varies greatly. For example, sunflower oil (U / S is about 6) is mixed with a kitchen waste oil with U / S of about 3, so that even if the blending amount reaches 50%, the U / S value of the final mixed oil can reach about 4.5 , and this U / S value is basically the same as the U / S of normal edible peanut oil and edible blended oil, so it is difficult to judge
[0027] The main technical defect is: not all kitchen waste oils contain mycotoxins, and kitchen waste oils contaminated with mycotoxins are only a part of them
[0029] The main technical defect of this technology is: not all kitchen waste oils have residual surfactants.
[0034] Therefore, it is not difficult to understand that the existing methods for the detection of kitchen waste oils and fats are only effective within a certain range, lack of wide applicability, and the problems of misjudgment and missed judgment are more or less exposed during application.

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  • Method for detecting restaurant and kitchen waste oil mixed in edible vegetable oil
  • Method for detecting restaurant and kitchen waste oil mixed in edible vegetable oil
  • Method for detecting restaurant and kitchen waste oil mixed in edible vegetable oil

Examples

Experimental program
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Effect test

Embodiment 1

[0092] Comparison of polyglyceride content in different samples.

[0093] Detection method of polyglyceride content:

[0094] One), the extraction of oil polar components

[0095] Method 1) Ordinary column chromatography: first accurately weigh 2.5 g (M) of the oil sample, dissolve it completely with 20 mL of petroleum ether with a boiling range of 30 to 60 °C, and then dilute to volume with petroleum ether with a boiling range of 30 to 60 °C. 50mL, take 20mL of the sample solution and put it on a silica gel chromatography column (a glass column with an inner diameter of 21mm and a length of 450mm, filled with 25 grams of 100-200 mesh silica gel with a water content of 5%), and wash with 150mL of washing solution (30-60℃ Petroleum ether in the boiling range: diethyl ether = 87:13) wash the silica gel chromatography column at a flow rate of 2 to 2.5 mL / min, discard the washing solution; then use 150 mL of diethyl ether to elute the silica gel layer at a flow rate of 2 to 2.5 m...

Embodiment 2

[0136] Comparison of oxidized glyceride content in different samples.

[0137] Detection method of oxidized glyceride content:

[0138] One), the extraction of oil polar components

[0139] Method 1) Ordinary column chromatography: first accurately weigh 2.5 g (M) of the oil sample, dissolve it completely with 20 mL of petroleum ether with a boiling range of 30 to 60 °C, and then dilute to volume with petroleum ether with a boiling range of 30 to 60 °C. 50mL, take 20mL of the sample solution and put it on a silica gel chromatography column (a glass column with an inner diameter of 21mm and a length of 450mm, filled with 25 grams of 100-200 mesh silica gel with a water content of 5%), and wash with 150mL of washing solution (30-60℃ Petroleum ether in the boiling range: diethyl ether = 87:13) wash the silica gel chromatography column at a flow rate of 2 to 2.5 mL / min, discard the washing solution; then use 150 mL of diethyl ether to elute the silica gel layer at a flow rate of ...

Embodiment 3

[0156] Comparison of low carbon number (≤C14) fatty acid content in different samples.

[0157] Detection method of low carbon number (≤C14) fatty acid content:

[0158] One), the extraction of oil polar components

[0159] Method 1) Ordinary column chromatography: first accurately weigh 2.5 g (M) of the oil sample, dissolve it completely with 20 mL of petroleum ether with a boiling range of 30 to 60 °C, and then dilute to volume with petroleum ether with a boiling range of 30 to 60 °C. 50mL, take 20mL of the sample solution and put it on a silica gel chromatography column (a glass column with an inner diameter of 21mm and a length of 450mm, filled with 25 grams of 100-200 mesh silica gel with a water content of 5%), and wash with 150mL of washing solution (30-60℃ Petroleum ether in the boiling range: diethyl ether = 87:13) wash the silica gel chromatography column at a flow rate of 2 to 2.5 mL / min, discard the washing solution; then use 150 mL of diethyl ether to elute the s...

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Abstract

The invention provides a method for detecting restaurant and kitchen waste oil mixed in an edible vegetable oil. The method comprises the following step of: detecting the content of oxidized triglyceride polymer (TGP) in the edible vegetable oil. The characteristic index selected for the detection method provided by the invention has strong specificity, and the magnitude range fully represents the characteristics of restaurant and kitchen waste oil. The method is suitable for detection and judgment of all secondary oils including gutter oil, swill oil (hogwash oil) and frying oil, with high accuracy rate.

Description

technical field [0001] The invention relates to the field of food detection, in particular to a detection method for kitchen waste oil mixed with edible vegetable oil. Background technique [0002] 1. Brief introduction of kitchen waste oil [0003] Kitchen waste oil, that is, gutter oil in a broad sense, mainly includes three categories: gutter oil (referring to gutter oil in a narrow sense), swill oil (swill oil), and old frying oil. Drain oil refers to the greasy floating matter caught in the gutter grease traps of hotels, restaurants, etc., which is in the form of dark brown liquid paste and has a sour and foul smell. Swill oil refers to the upper layer of slick oil after leftovers and leftovers (commonly known as swill) are collected, which is golden yellow to dark red after refining, and has a sour smell. Old frying oil refers to the oil that has been repeatedly used for frying food at high temperatures, has deteriorated, and can no longer be eaten. [0004] The sen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02
Inventor 曹文明薛斌陈风香丁丹华
Owner SHANGHAI LIANGYOU GRP