A rapid detection method for wax content in edible vegetable oil

A technology of edible plants and detection methods, which is applied in the field of analytical chemistry, can solve the problems of small slope and cannot meet the measurement requirements, and achieve the effect of high universal applicability

Active Publication Date: 2016-08-24
中粮粮油工业(荆州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This method has been verified and found that the low-concentration standard has no linear relationship with turbidity, and the high-concentration standard has a certain linear relationship with turbidity, but the slope is small, which cannot meet the determination requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A rapid detection method for wax content in edible vegetable oil is characterized in that it consists of the following steps:

[0022] (1) Cool the first-grade edible oil in an environment of 0° C. for 50 hours, and then add it to a Buchner funnel for suction filtration to obtain wax-free oil;

[0023] (2) Accurately weigh 100g of wax-free oil into a 1000mL volumetric flask, and dilute to 1000mL with acetone to obtain a mixed solvent;

[0024] (3) Utilize the crystallization and precipitation of wax in edible oil at low temperature and the content changes linearly to prepare the standard curve of wax content;

[0025] (4) Weigh 100g of a grease sample with unknown wax content, put it into a Erlenmeyer flask, put it in a 130°C oven, and heat it for 20 minutes to make it clear without turbidity. If there are still impurities, keep it at 130°C and add it to a Buchner funnel for suction filtration to make it clear;

[0026] (5) After the oil sample with unknown wax content...

Embodiment 2

[0035] A rapid detection method for wax content in edible vegetable oil is characterized in that it consists of the following steps:

[0036] (1) Cool the first-grade edible oil in an environment of 6° C. for 60 hours, and then add it to a Buchner funnel for suction filtration to obtain wax-free oil;

[0037] (2) Accurately weigh 120g of wax-free oil into a 1000mL volumetric flask, and dilute to 1000mL with acetone to obtain a mixed solvent;

[0038] (3) Utilize the crystallization and precipitation of wax in edible oil at low temperature and the content changes linearly to prepare the standard curve of wax content;

[0039] (4) Weigh 150g of a grease sample with unknown wax content, put it into a Erlenmeyer flask, put it in a 140°C oven and heat it for 20 minutes to make it clear without turbidity. If there are still impurities, keep it at 140°C and add it to a Buchner funnel for suction filtration to make it clear;

[0040] (5) After cooling the oil sample with unknown wax ...

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PUM

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Abstract

The invention relates to a quick detection method of the content of wax in edible vegetable fat. A linear relation of the content of the wax in the fat and the sample turbidity is established by using a characteristic reaction that the wax in the edible fat may be separated by crystallization in a low-temperature environment for a certain time, and the content of the wax in the fat can be detected according to the turbidity change, thus a profound significance is achieved for the quality of the edible fat. The quick detection method has the advantages that 1, the quick detection method is very high in generalizability in the fat by using characteristics that the wax in the edible oil crystallizes under a low-temperature state, the content of the wax linearly changes and the wax is more easily separated by crystallization in a solvent; and 2, a quick, accurate, simple and convenient spectrophotometric method of detecting the content of the wax in the grade-I edible fat is developed.

Description

(1) Technical field [0001] The invention belongs to the field of analytical chemistry, in particular to a rapid detection method for wax content in edible vegetable oils and fats. (2) Technical background [0002] The waxes in edible vegetable oils are fatty alcohol esters, with a melting point between 60-80°C and solid at room temperature. They are mainly derived from the shell of oil plants. Saponification is relatively difficult, and they cannot be digested in the digestive tract of humans and animals, and have no nutritional value. If the edible vegetable oil contains wax, it can cause the oil to be turbid and reduce the transparency of the oil. The national standard has clear and strict requirements on the transparency of the first-class edible vegetable oil, especially corn oil and sunflower oil are prone to wax precipitation, so high-quality edible vegetable oil must be The wax is removed. The refining process from crude oil to first-grade edible oil requires a corre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/31G01N1/28
Inventor 尚刚潘强吴冬刘茜褚学玉邓斌
Owner 中粮粮油工业(荆州)有限公司
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