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A method of predicting the shelf life of fats and oils

A shelf life, oil technology, applied in analytical chemistry, oil oxidation stability detection field, can solve the problems of the accuracy and sensitivity of measurement results, and achieve the effect of environmental protection, simple and accurate prediction, and simple measurement system.

Active Publication Date: 2018-11-16
河南福美生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the complexity of the oil oxidation reaction process, such as the small molecules or volatile substances produced during the oil oxidation process will volatilize with the hot air, the accuracy and sensitivity of the measurement results will be affected
Some methods also need to use some toxic organic solvents such as chloroform, etc.

Method used

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  • A method of predicting the shelf life of fats and oils
  • A method of predicting the shelf life of fats and oils
  • A method of predicting the shelf life of fats and oils

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Accurately weigh 0.200g of olive oil in the electrolytic cell, add 20ml1×10 -3 mol / L LiCl-ethanol solution, stirred and dissolved, then inserted into the three-electrode system, adjusted the instrument parameters, the perturbation voltage was 5mV, and recorded the AC impedance spectrum in the frequency range of 5-600kHz. The impedance value can be obtained by selecting an appropriate equivalent circuit. The peroxide value of olive oil was determined according to the analysis method of GB / T5009.37-2003 edible vegetable oil hygienic standard. see results figure 1 and figure 2 .

[0025] from figure 1 and figure 2 It can be seen that in the first few hours, with the increase of peroxide in olive oil, the POV of olive oil increases slowly, and the impedance decreases slowly. This period of time is the induction period of olive oil at this temperature. After a period of time, the increase rate of POV is accelerated, and at the same time, the decrease rate of impedanc...

Embodiment 2

[0040] Accurately weigh 0.200g safflower seed oil in the electrolytic cell, add 20ml1×10 -3 mol / L LiCl-ethanol solution, stirred and dissolved, then inserted into the three-electrode system, adjusted the instrument parameters, the perturbation voltage was 5mV, and recorded the AC impedance spectrum in the frequency range of 5-600kHz. The impedance value can be obtained by selecting an appropriate equivalent circuit. The peroxide value of safflower seed oil was determined according to the analysis method of GB / T5009.37-2003 hygienic standard for edible vegetable oil. see results image 3 and Figure 4 .

[0041] from image 3 and Figure 4 It can be seen that in the first few hours, with the increase of peroxide in safflower oil, the POV of safflower oil increases slowly, and the impedance decreases slowly. This period of time is the induction period of safflower oil at this temperature. After a period of time, the increase rate of POV is accelerated, and at the same time...

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Abstract

The invention relates to a method for predicting the grease shelf life. The method comprises the following steps: diluting grease to be detected by a supporting electrolyte solution, adding the diluted solution into an electrolysis tank, assembling a three-electrode system, wherein in the system the work electrode is a glass-carbon electrode, the counter electrode is a platinum sheet electrode, and the reference electrode is a calomel electrode; adjusting the disturbance voltage and frequency, measuring and recording the alternating current (AC) impedance spectrum; calculating the resistance value of the solution through the equivalent circuit of the impedance spectrum; and rapidly predicting the grease shelf life through an established prediction model of grease shelf life.

Description

technical field [0001] The invention relates to a method for predicting the shelf life of oil and belongs to the technical field of oil oxidation stability detection in the field of analytical chemistry. Background technique [0002] Grease and grease-containing articles are an important material basis for human existence. However, in the process of processing and storage, it is often affected by light, heat, oxygen in the air, moisture in the oil and enzymes, resulting in various complex changes, resulting in deterioration of the quality of the oil and even loss of use value. Therefore, it is very necessary to predict the shelf life of oil quickly and accurately. [0003] The main methods for predicting the shelf life of oils and fats are: Arrhenius kinetic method, accelerated test method (ASLT method), oven method (Schaal oven test), active oxygen method (AOM method) and differential scanning calorimetry (DSC method), etc. Among the above-mentioned methods, there are dis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N27/26
Inventor 朱振中赵敏王艇丁玉强王大伟
Owner 河南福美生物科技有限公司
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