Method for detecting repeated heating of edible vegetable oil by use of electronic nose

A technology of edible vegetable oil and repeated heating, applied in measuring devices, material analysis through electromagnetic means, instruments, etc., can solve the problems of large sample volume, complicated operation methods, long detection time, etc., and achieve less sample usage, The sample processing method is simple and the effect of rapid non-destructive testing

Inactive Publication Date: 2013-12-11
ZHEJIANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The existing detection methods are basically identified by analyzing the color, viscosity, surface tension, saponification rate, acid value, peroxide value, components and other indicators of e

Method used

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  • Method for detecting repeated heating of edible vegetable oil by use of electronic nose
  • Method for detecting repeated heating of edible vegetable oil by use of electronic nose
  • Method for detecting repeated heating of edible vegetable oil by use of electronic nose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: Electronic nose detection technology distinguishes edible soybean oil that has been repeatedly heated;

[0028] Prepare edible vegetable oil that is heated repeatedly: Use the "frying mode" (300 W) of the induction cooker for edible vegetable oils of common brands on the market, heating for 60 minutes, cooling to room temperature, and then performing the next round of heating for a total of 5 times. The heated sample is placed in a glass bottle, sealed and kept away from light at room temperature. Set up 3 replicates, each with 500 g edible vegetable oil.

[0029] Prepare a sample of edible soybean oil that is heated repeatedly, refer to figure 1 The flow chart shown develops the electronic nose technology to detect repeatedly heated soybean oil. Accurately weigh 2 g of samples, put them in a 10 ml sample bottle, and react at 34°C for 15 min, extract 2 ml of headspace gas, and inject it into the injection port of the electronic nose. The data generated by 18 sens...

Embodiment 2

[0031] Example 2: The electronic nose technology distinguishes repeatedly heated sunflower oil, rapeseed oil, corn oil and peanut oil.

[0032] Using the established electronic nose technology detection system, the effect of repeated heating on other edible vegetable oils was also studied. The results showed that after repeated heating of edible oils such as peanut oil, sunflower oil and corn oil, the quality of the samples changed. The characteristic value of odor was outside the upper and lower control limits of the SQC quality control model, while the normal edible oil without heating was in the control limit. Within ( Figure 8-10 ). For example, heated Duoli brand sunflower oil is different from unheated edible oil. As the number of repeated heating increases, the difference between the sample and the control sunflower oil becomes more and more obvious, showing the odor characteristics of sunflower oil after 5 repeated heating. The value is farthest from the standard of th...

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Abstract

The invention provides a method for detecting repeated heating of edible vegetable oil by use of an electronic nose. The method includes the steps of placing the edible vegetable oil into a sealing sample bottle to prepare a headspace sample; sucking headspace gas in the sample bottle with a sampling needle, injecting the headspace gas into a sampling port of the electronic nose and detecting the headspace gas by use of a provided gas sensor array, wherein the gas sensor array comprises a chlorine/fluorine/nitrogen/oxygen/ammonia compound sensor, an ethanol sensor, a hydrogen sulfide sensor, a methane/propane/butane sensor, a hydrocarbon compound sensor, a methylbenzene/xylene sensor and a combustion product sensor; and collecting numerical values acquired by the gas sensors, performing data analysis and constructing a model, thereby distinguishing whether the edible vegetable oil suffers from repeated heating. The sample treatment method is simple without any organic solvent, sample using amount is little, and rapid and nondestructive detection can be realized. Besides, the overall information of the sample is provided, and therefore, the method can be used for effectively distinguishing whether the edible vegetable oil suffers from repeated heating. The simple and rapid analysis and detection method is high in reliability.

Description

Technical field [0001] The invention belongs to the technical field of food detection and relates to a method for detecting repeated heating of edible vegetable oil by an electronic nose. Background technique [0002] Fried food is an important food component, including Chinese fried dough sticks, oil cakes, fried twists, and French fries, potato chips, and fried chicken wings in western fast food. The production of fried food is inseparable from the high temperature heating of edible vegetable oil. In order to produce as many fried foods as possible, edible oil will always maintain a high temperature state for a long time. On the other hand, in order to save costs, the heated cooking oil is usually recycled and continued to be consumed during the next production process of fried food. This causes repeated heating of edible vegetable oil. [0003] This kind of repeatedly heated edible vegetable oil is harmful to human health, especially it will increase the risk of hypertension,...

Claims

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Application Information

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IPC IPC(8): G01N27/00
Inventor 张波吴磊柳洪入陈昆松
Owner ZHEJIANG UNIV
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