Method for detecting quality of fried edible oil through ultraviolet spectrophotometer

Abstract

The invention discloses a method for detecting quality of fried edible oil through an ultraviolet spectrophotometer and belongs to the technical field of fried edible oil detection. The method is characterized by comprising the following steps: dropwise adding unused edible oil and fried edible oil into a quartz cuvette with the thickness of 1 cm respectively, putting the quartz cuvette into the ultraviolet spectrophotometer for spectrum detection, extracting spectrum curves Q1 and Q2, and adopting the following formula (shown in the description) to calculate the similarity S of the spectrum curves Q1 and Q2, wherein n refers to the number of sampling points, y1j and y2j refer to the absorption values of the spectrum curves Q1 and Q2 at the jth sampling points. According to the invention, the ultraviolet spectrophotometer is adopted to research the influence of different heating temperatures and heating durations on quality of soybean oil, the ultraviolet spectrum characteristic curve comparison diagrams are established, and a judgment standard whether the fried edible oil can be continuously used or not is given.

Description

technical field [0001] The invention belongs to the technical field of frying edible oil detection, and in particular relates to a method for detecting the quality of frying edible oil by using an ultraviolet spectrophotometer. Background technique [0002] my country is a big consumer of edible vegetable oil. The main component of vegetable oil is a mixture of esters composed of triglycerides synthesized from a variety of higher fatty acids and glycerol. Natural vegetable oil also contains a variety of oil-soluble and non-oil-soluble trace components unique to various oilseeds. Since the molecular structure of glycerol is the same, the differences of various fatty acid components of oil molecules and the different forms of combination with glycerol molecules determine the basic characteristics of various vegetable oils. Soybean oil consumption accounts for about 40% of the total consumption of edible oil in my country. Soybean oil is a semi-dry oil, rich in essential fatty...

AI Technical Summary

Problems solved by technology

Although the ultraviolet spectrum is a broadband absorption spectrum, the specificity is not strong, but as long as the molecular structure is different, the ultraviolet absorption spectrum produced by the substance molecule will generally have a certain difference. Therefore, the similarity of the ultraviolet spectrum curves of different samples obtained under the same conditions is used. It can not only express the degree of similarity between them, but also reflect the difference between them

However, there is relatively little information on the quality of cooking oil for frying using ultraviolet spectroscopy.

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