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Method for identifying inferior edible oil

A technology of edible oil and inferior quality, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of non-polar component information loss, complex processing, low detection sensitivity, etc. , The effect of simple operation process

Active Publication Date: 2013-12-11
广东省食品药品检验所
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to different pretreatment methods, HPSEC methods are mainly divided into three categories: polar component pre-enrichment method, which has high sensitivity, but sample pretreatment is complicated and non-polar component information is lost; non-polar component pre-enrichment method , which has high sensitivity, but the sample pretreatment is complicated and the information of polar components is lost; the whole oil sampling method has complete target information, but the detection sensitivity is low, and it is only suitable for samples with macromolecular polymer content > 3.0%, while Studies have shown that many low-quality edible oils cannot be detected by this method because their oxidation degree is not high and the polymer content is less than 3%.
[0010]6. Other conventional index detection methods, such as acid value, peroxide value, electrical conductivity, refractive index and melting point method, but the research found that none of them can meet the requirements of inferior oil detection needs
[0011] It can be seen that different detection methods have their own advantages and disadvantages, and currently they cannot meet the detection requirements of inferior edible oils. In order to ensure the safety and reliability of edible oils, it is urgent to further explore effective detection The method of poor quality cooking oil

Method used

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  • Method for identifying inferior edible oil
  • Method for identifying inferior edible oil
  • Method for identifying inferior edible oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Oil to be tested

[0035] Normal cooking oil: buy a certain brand of cooking oil in large supermarkets.

[0036] Poor quality cooking oil: collected from small and medium restaurants.

[0037] Refining inferior edible oil: Take inferior edible oil and react with 85% phosphoric acid and 30% sodium hydroxide at 75°C for 40min and 10min respectively, add 5-6% distilled water and stir for 3min, centrifuge at 4000r / min for 5min, 105°C , 0.1 MPa to vacuum until the oil is in a non-emulsified and transparent state; add activated clay to 3% of the oil mass, decolorize at 110°C for 30 minutes; 250°C, blow nitrogen, 0.1 MPa and deodorize for 1 hour to obtain refined inferior edible oil.

[0038] 2. Micro HPSEC analysis

[0039] (1) Sample pretreatment

[0040] Weigh 50 mg of the oil sample to be tested, add 2 mL of tetrahydrofuran (THF) to dissolve, add a small amount of anhydrous sodium sulfate, let it stand for 5 minutes, and filter it with a 0.22 μm microporous membrane ...

Embodiment 2

[0059] A multi-index detection system is used to conduct trace HPSEC / GC-MS joint detection of edible oils of different types and sources:

[0060] 1) Perform trace HPSEC analysis on the oil to be tested, and calculate the polymer content based on the peak area. If the content is ≥ 2.0%, it is judged as inferior edible oil. If it is less than 2.0%, proceed to the next step of detection;

[0061] 2) Carry out GC-MS analysis on the oil to be tested to separate the low-carbon fatty acid and exogenous small molecular pollutants with C<14, and calculate the content based on the peak area. If the content is ≥0.1%, it is judged as inferior edible oil. %, it is judged as qualified edible oil.

[0062] Micro HPSEC and GC-MS analysis methods are the same as in Example 1, and the results are shown in Table 1.

[0063] Table 1 Multi-index detection system for edible oil detection results

[0064]

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Abstract

The invention discloses a method for identifying inferior edible oil. The method comprises the following steps: detecting the content level of endogenous macromolecular pollutants in the inferior edible oil by adopting an HPSEC method; detecting endogenous low carbon fatty acids and exogenous micromolecular pollutants in the inferior edible oil by adopting a GC-MS method; judging the quality of edible oil through considering the detecting results. The two kinds of detecting methods are mutually supplemented, and not only can be used for precisely judging non-refined inferior edible oil and qualified edible oil, but also can be used for identifying refined inferior edible oil, so that powerful technical support is provided for the inspection of inferior edible oil. The method provided by the invention can be applied to the detection of endogenous macromolecular pollutants with lower content in the inferior edible oil with lower oxidation degree, is simple in operation process, has not high requirement for devices, and facilitates the popularization and application in grass root.

Description

technical field [0001] The invention relates to a method for identifying inferior edible oil. Background technique [0002] Edible oil occupies an important position in the dietary structure of our country. It is the main source of fatty acids in the human body, and it is also an important substance that provides the color, aroma, and flavor of dishes. As the so-called "firewood, rice, oil, salt, sauce, vinegar, tea" is life, it can be seen that "oil" plays an important role in people's daily life, so the quality of oil is directly related to the quality of people's life. However, with the exposure of various types of inferior edible oils in the media (such as the incident of excessive arsenic and acrylamide content in frying oil of KFC and McDonald's in Taiwan Province in July 2009, the "waste oil" incident in March 2010, and the incident in September 2010 that a certain brand of camellia oil contained a high carcinogen, benzopyrene, etc.), which aroused widespread concern...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 刘亚雄张朝正杨德忠李延志
Owner 广东省食品药品检验所