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Quick detecting method of edible vegetable oil quality

An edible vegetable oil and detection method technology, which is applied in the field of oil quality detection, can solve the problem of not being able to identify whether it is repeated high-temperature heating, etc., and achieve the effects of short detection process time, large amount of information, and simple operation

Active Publication Date: 2013-08-14
辽宁省分析科学研究院
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Problems solved by technology

[0011] The purpose of the present invention is to provide a rapid detection method using attenuated total reflection Fourier transform infrared spectroscopy to evaluate the quality of edible vegetable oil, which solves the problem that the existing detection method cannot distinguish whether it is edible vegetable oil heated repeatedly at high temperature and new edible vegetable oil is mixed into the gutter For the problem of oil, this method makes full use of the peak shape and peak height changes of the infrared second-order derivative spectrum to interpret the changes of oil components. It is simple to operate, low in cost, and pollution-free. Evaluation and identification of waste oil mixed with waste oil and new edible vegetable oil, fast and accurate, high detection accuracy

Method used

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  • Quick detecting method of edible vegetable oil quality
  • Quick detecting method of edible vegetable oil quality
  • Quick detecting method of edible vegetable oil quality

Examples

Experimental program
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Effect test

example 1

[0053] Example 1 Quality detection of peanut oil to be tested

[0054] exist Figure 4Among them, 1 is the infrared second-order derivative spectral line of the peanut oil to be tested, and d1-d5 are the infrared second-order derivative spectral marking lines of the peanut oil before and after heating. According to the spectrum comparison, the peanut oil of the sample to be tested is at 988.00 cm -1 Absorbance A value at 4.14×10 -5 Greater than 3×10 -5 , determined as unused edible vegetable oil. 966.50 cm -1 Absorbance A value at 6.98×10 -5 , the content of trans fatty acid is 1.16%<3%, and it is judged as the recommended edible vegetable oil. Combining the two results, it is determined that the peanut oil to be tested is unused edible vegetable oil, and it is recommended to eat.

example 2

[0055] Example 2 Quality detection of the first sample to be tested, unknown edible vegetable oil

[0056] exist Figure 5 Among them, 2 is the infrared second-order derivative spectral line of the unknown edible vegetable oil of the first sample to be tested, and b1-b5 are the infrared second-order derivative spectral marking lines of the non-transgenic soybean oil before heating and after four times of heating. According to the spectrum comparison, the unknown edible vegetable oil of the first sample to be tested is at 988.00 cm -1 Absorbance A value at -6.45×10 -5 , less than 3×10 -5 , it is judged as used edible vegetable oil, the absorbance A value is less than the absorbance of non-transgenic soybean oil heated once by infrared second derivative spectrum marking line b2, and it is judged to be heated for about 3 hours. 966.50 cm -1 Absorbance A value at 18.77×10 -5 , trans fatty acid content 3.75% ≥ 3%, judged as edible vegetable oil not recommended for consumption....

example 3

[0057] Example 3 The second sample to be tested is the quality detection of unknown edible vegetable oil

[0058] exist Image 6 Among them, 3 is the infrared second-order derivative spectral line of the unknown edible vegetable oil of the second sample to be tested, and b1-b5 are the infrared second-order derivative spectral marking lines of the non-transgenic soybean oil before heating and after four times of heating. According to the spectrum comparison, the second sample to be tested is unknown edible vegetable oil at 988.00 cm -1 Absorbance A value at -6.09×10 -5 , less than 3×10 -5 , judged to be edible vegetable oil that has been used, the absorbance A value is between the absorbance of the infrared second derivative spectral marking lines b2 and b3 of the non-transgenic soybean oil heated once and twice, and it is judged to be heated for about 6 hours. 966.50 cm -1 Absorbance A value at 25.91×10 -5 , trans fatty acid content 5.32% ≥ 3%, judged as edible vegetable ...

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Abstract

The invention discloses a quick detecting method of the edible vegetable oil quality through using an attenuated total reflection Fourier infrared spectroscopy, and the problems that the current detecting method can not verify whether the edible vegetable oil is repeatedly heated at high temperature or whether swill-cooked dirty oil is mixed in fresh edible vegetable oil can be solved. The method comprises the steps of: indicating the change of oil ingredients by fully utilizing the changes of the peak shape and the peak height of an infrared second derivative spectrometry; measuring the content of trans-fatty acids in the edible vegetable oil through absorbance of a characteristic absorption peak at 966.50cm<-1>; judging whether the edible vegetable oil is heated through the change of the characteristic peak at 988cm<-1>, and calculating the heating time; and determining whether the edible vegetable oil is swill-cooked dirty oil through the change of the characteristic absorption peak at 988cm<-1>. The quick detecting method of the edible vegetable oil quality is simple in operation, low in cost, free of pollution, high in detecting precision, and quick and accurate and can be capable of judging an edible vegetable oil sample to be detected which is repeatedly heated at the high temperature, the swill-cooked dirty oil and the swill-cooked dirty oil mixed in the fresh edible vegetable oil.

Description

technical field [0001] The invention relates to a method for detecting the quality of oil products, in particular to an attenuated total reflection (ATR) Fourier transform infrared spectroscopy (FTIRS) method for infrared detection of unused edible vegetable oil and edible vegetable oil heated repeatedly at high temperature. The second order derivative spectrum is analyzed and compared, and the trans fatty acid of edible vegetable oil is measured to evaluate the rapid detection method of edible vegetable oil quality. The method can be used for rapid detection of edible vegetable oil heated repeatedly at high temperature for market screening, and can also provide a theoretical basis for rapid and accurate identification of waste oil. Background technique [0002] As we all know, the main component of edible vegetable oil is unsaturated fatty acid, which can be divided into monounsaturated fatty acid and polyunsaturated fatty acid according to the number of double bonds. Mono...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/35G01N1/44G01N21/3577
Inventor 刘成雁赵延华王志嘉张旭明韩旭
Owner 辽宁省分析科学研究院
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