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Inferior edible oil quick-detection method based on color development of copper ions

A detection method and copper ion technology, applied in the field of food analysis, can solve the problems of insufficient detection sensitivity of blended inferior oil, inability to meet on-site detection, complicated sample pretreatment, etc., and achieve improved detection sensitivity, method sensitivity, and high specificity. Effect

Inactive Publication Date: 2012-10-10
GRADUATE SCHOOL OF THE CHINESE ACAD OF SCI GSCAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of these traditional instrumental analysis methods are not sensitive enough to the detection of blended low-quality oil. The complicated sample pretreatment is not conducive to rapid detection, and large-scale instruments are needed, which cannot meet the needs of on-site detection.

Method used

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  • Inferior edible oil quick-detection method based on color development of copper ions
  • Inferior edible oil quick-detection method based on color development of copper ions
  • Inferior edible oil quick-detection method based on color development of copper ions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] as attached figure 1 Copper chloride (copper ion) is prepared as the following method of probe solution: 0.17g copper chloride (CuCl 2 2H 2 O) S1 and 0.08g of sodium hydroxide S2 are added to 100mL of water, and the solution is alkaline. Then shake and mix in test tube 1 by hand to obtain freshly prepared copper ion probe solution S3. The pH regulator used in this process is sodium hydroxide, so that the final pH of the composite probe solution is around 9.

Embodiment 2

[0025] as attached figure 2 As shown, a transparent glass test tube or a transparent centrifuge tube is used as the detection reactor. Add 0.4ml freshly prepared copper ion probe solution S3 and 0.4ml sample oil S4 to be tested into a transparent glass test tube or transparent centrifuge tube 2, and shake it by hand for 10 minutes to mix the two evenly. After that, the reaction product S5 is left to stand Observe the color change of oil phase A and water phase B.

Embodiment 3

[0027] Adopt the method of embodiment 1, 2 to prepare copper ion composite probe solution, use Shandong Gelin refined waste oil as inferior oil and Beijing Lvbao brand soybean oil blending experiment, the obtained result is as follows image 3 shown. With the increase of impurities such as free fatty acid radicals in the oil to be tested, the long-chain lipophilic copper complexes transfer from the water phase to the upper oil phase, and the short-chain hydrophilic copper complexes transfer from the oil phase to the lower water phase, and the corresponding produce color changes. By observing the color change of the upper and lower layers, the impurities such as free fatty acid radicals in the oil can be qualitatively and quantitatively detected (compared with the standard sample), and then judged whether the measured sample is inferior oil.

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Abstract

The invention relates to an inferior edible oil quick-detection method based on color development of copper ions. According to the fact that the inferior oil generally contains impurities such as free fatty acid radial, copper ion probe solution (with pH of about 9) is synthesized. The copper ion probe solution and the impurities such as the free fatty acid radial in the inferior oil can form a blue stable copper complex through a specific coordination effect, and phase transfer occurs simultaneously. A long-chain lipophilicity copper complex is transferred from a water phase to an upper-layer oil phase, a short-chain lipophilicity copper complex is transferred from the oil phase to the lower-layer water phase, and color changes correspondingly. Qualitative and quantitative detection can be performed on the impurities such as the free fatty acid radial in the inferior oil by observing the color changes of the water phase and the oil phase, and then people can judge whether the detected oil sample is the inferior oil. Compared with the other methods, the inferior edible oil quick-detection method based on the color development of the copper ions has the advantages of being few in sample amount, high in specificity, fast, convenient, low in cost, visible, accurate, sensitive and the like.

Description

technical field [0001] The invention relates to a method for detecting inferior edible oil, specifically referring to using copper ions to perform color reaction on impurities such as free fatty acid radicals in the inferior oil to quickly qualitatively and quantitatively detect whether the measured sample is inferior oil. The method belongs to the field of food analysis. Background technique [0002] Inferior edible oil is a general term for all kinds of unqualified oils and fats in the catering industry. It mainly includes edible oils that continue to be sold illegally after they have expired and deteriorated, unqualified bulk oils without food quality and safety market access marks, and oils made in various ways. waste oil (such as various gutter oils), etc. [0003] In recent years, criminals have mixed these uncertified inferior oils with unknown sources and qualified edible oils for sale in order to make huge profits, which has caused serious food safety hazards. Aft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
Inventor 何裕建袁龙飞周影蔡波太何芃
Owner GRADUATE SCHOOL OF THE CHINESE ACAD OF SCI GSCAS