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Combined reagent for detecting peroxide value of edible oil and fat and detection method thereof

A peroxide value and edible oil technology, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, can solve the problems of time-consuming, undetermined sample processing methods, and indeterminate color development. Easy to distinguish and other problems, to achieve the effect of simple operation, easy on-site detection, easy assembly and portability

Inactive Publication Date: 2012-10-03
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method takes a long time, and the color development is not easy to distinguish
[0007] Immobilized enzyme method: through the preparation of hydrogen peroxide test strips, but the sample processing method has not yet been determined, and the detection requirements should not be too acidic or too alkaline

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The kit of the present embodiment comprises solvent, reducing reagent, chromogenic reagent, sampling tube, reactor, chromogenic device, syringe, analysis film, standard color comparison card; The reactor is a common reaction vessel; The chromogenic device has at least one, There are four in this embodiment, and each color developer includes an upper through tube, a lower through tube, an upper cover and a lower cover connected in sequence, the upper through tube is fixed on the upper cover, and the lower through tube is fixed on the lower cover to analyze the thin film Clamped between the upper cover and the lower cover.

[0034] The solvent is a polar organic solvent for dissolving the sample, the reducing reagent is used to reduce the peroxide in the sample to be tested, and the oxidized reducing reagent reacts with the chromogenic reagent to produce a colored precipitation complex, the complex The compound is ferric thiocyanate.

[0035] Polar organic solvents are r...

Embodiment 2

[0050] In this embodiment, the polar organic solvent is recorded by volume percentage, including 65% chloroform and 35% methanol.

[0051]Reducing reagent is recorded by weight percentage, comprises the hydrochloric acid of 85% ferrous chloride and 15%;

[0052] The mass concentration of ferrous chloride is 3.5g / L, and the molar concentration of hydrochloric acid is 0.2mol / L.

[0053] The color developing reagent is potassium thiocyanate solution, and the mass concentration of the potassium thiocyanate is 300g / L.

[0054] In step (1) of the detection method of the combination reagent for detecting the peroxide value of edible oils and fats in this embodiment, 0.05 g of the sample to be tested is weighed; in step (2), 10 ml of reducing reagent is added dropwise.

[0055] Other implementations are the same as in Example 1.

Embodiment 3

[0057] In this embodiment, the polar organic solvent is recorded by volume percentage, including 80% chloroform and 20% methanol.

[0058] Reducing reagent is recorded by weight percentage, comprises the hydrochloric acid of 83% ferrous chloride and 17%;

[0059] The mass concentration of ferrous chloride is 4g / L, and the molar concentration of hydrochloric acid is 0.3mol / L.

[0060] The color developing reagent is potassium thiocyanate solution, and the mass concentration of the potassium thiocyanate is 350g / L.

[0061] In step (1) of the detection method of the combined reagent for detection of peroxide value of edible oils and fats in this embodiment, 1 g of the sample to be tested is weighed, and in step (2), 50 ml of reducing reagent is added dropwise.

[0062] Other implementations are the same as in Example 1.

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Abstract

The invention discloses a combined reagent for detecting the peroxide value of edible oil and fat and a detection method thereof. The combined reagent comprises a solvent, a reduction reagent and a chromogenic reagent, wherein the solvent is a polar organic solvent for dissolving a sample; the reduction reagent is used for reducing peroxide in the to-be-detected sample; and the oxidized reduction reagent reacts with the chromogenic reagent to produce a colored precipitated complex compound, namely ferric thiocyanate. The invention further discloses the detection method using the combined reagent. The detection method has the benefits that a colorimetry principle is adopted by the combined reagent, and the peroxide value of the to-be-detected sample is detected through reagent discoloration and chroma intercomparison, so that the detection method is simple, convenient and rapid and has high accuracy.

Description

technical field [0001] The invention relates to a method for detecting the peroxide value, in particular to a combined reagent for detecting the peroxide value of edible oils and fats and a method for detecting the same. Background technique [0002] Edible oil is an important part of human diet and one of the three major nutrients for human beings. Due to the influence of air, light, temperature and other factors during storage, oil is prone to self-oxidation, thereby producing various peroxides. The peroxide value is an important index to measure the peroxide content in fats and oils. In the food hygiene inspection, the peroxide value is an important hygienic index. [0003] Among them, hydroperoxides are the most important, and there are also cyclic peroxides, polymers of peroxy bond platforms, hydrogen peroxide, etc. The peroxide value indicates the amount of hydroperoxide formed in the early stage of autooxidation of oil, and the higher the value, the stronger the deg...

Claims

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Application Information

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IPC IPC(8): G01N21/78
Inventor 陈蕾闫晓明王辰龙程江华
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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