Detection method for soybean oil oxidation degree

Abstract

The invention discloses a detection method for soybean oil oxidation degree, belonging to detection technology for oil oxidation. The method comprises the following steps: (1) carrying out thermal oxidation treatment on soybean oil to obtain oxidized oil, then cooling the soybean oil and storing the soybean oil in cold atmosphere with temperature of -20 DEG C; (2) determining the conjugated diene value (CDV) and the p-anisidine value (p-AV) of the soybean oil and determining the proportion of fatty acid by utilizing gas chromatography; (3) carrying out correlation analysis between the conjugated diene value (CDV) as well as the p-anisidine value (p-AV) and the proportion of the fatty acid, and taking the proportion of the fatty acid with the correlation coefficient with the conjugated diene value (CDV) and the p-anisidine value (p-AV) greater than 0.9 as a parameter to represent the soybean oil oxidation degree. According to the method, by utilizing the intrinsic property of the composition of the oil fatty acid, the oil oxidation degree can be evaluated according to the proportion change, and therefore, the detection method is a convenient, accurate and quick detection method with low cost and strong reproducibility for the oil oxidation degree.

Description

technical field [0001] The invention belongs to the detection technology of oil oxidation, and mainly relates to a detection method of soybean oil oxidation degree. Background technique [0002] During storage and processing, fats and oils are susceptible to oxygen, heat, etc., gradually hydrolyzed or oxidized and become rancid, decomposing neutral fats into glycerol and fatty acids or breaking unsaturated double bonds in fatty acids to form peroxides, which will further It is decomposed into various products, such as organic peroxides, alcohols, aldehydes, ketones and acids, so the oxidative deterioration of oils and fats is an extremely complicated process. However, oil oxidation has a great impact on the nutritional safety and shelf life of food during food processing and storage. Accurate detection of the oxidation degree of oil is of great significance to food safety and food processing. [0003] The commonly used research and evaluation methods of oil oxidation can b...

AI Technical Summary

Problems solved by technology

At present, the physical and chemical indicators of oil oxidation, such as peroxide value, iodine value, acid value, conjugated diene value (CDV), P-anisidine value (p-AV), oxygen consumption detection, etc., can be used to judge the oxidation degree of oil. However, the test results will cause large errors due to the difference in the number of samples, solvents, reaction conditions and titration speeds, and the evaluation of oil oxidation by a single method is not comprehensive and unreliable

There are also kits to detect changes in free fatty acids, total polar substances, carbonyl compounds, oxidized triglycerides (OX-TG) in deep-fried products or inferior oils, as well as thermogravimetric analysis, infrared absorption spectroscopy, and thin-layer chromatography. Analysis, etc., but the measurement cost is high, which is not conducive to popularization and application

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