Method for quickly detecting quality of frying oil based on synchronous fluorometry

A technology of synchronous fluorescence and synchronous fluorescence spectroscopy, which is applied in the field of rapid detection of frying oil quality based on synchronous fluorescence method, can solve the problems of time-consuming, toxic reagents, etc., and achieve the effects of improved food safety, easy operation, and simple technology

Active Publication Date: 2016-03-30
CHINA AGRI UNIV
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Problems solved by technology

[0005] Routine physical and chemical testing needs to measure and analyze various indicators separately. At present, the evaluation methods for the quality of frying oil are

Method used

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  • Method for quickly detecting quality of frying oil based on synchronous fluorometry
  • Method for quickly detecting quality of frying oil based on synchronous fluorometry
  • Method for quickly detecting quality of frying oil based on synchronous fluorometry

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preparation example Construction

[0031] 1. Preparation of oil samples

[0032] Control the oil tank at 180±5°C to fry the fried dough sticks, take a sample every 8 hours, and take a total of 9 to 10 samples. Make up oil after each sampling. After the oil sample was taken out, it was placed in the refrigerator and stored at 8°C.

[0033] 2. Simultaneous fluorescence spectrometry

[0034] Perform simultaneous fluorescence spectroscopy scans on the same set of oil samples from step 1.

[0035] The slit width will affect the fluorescence intensity, the larger the slit width, the stronger the fluorescence intensity, but too large slit width will lead to low resolution. If you need to observe two peaks that are close to each other, you can choose to reduce the width of the slit to increase the resolution. For the situation that contains complex fluorescent substances and needs to observe multiple target peaks, the appropriate width of the slit should be selected. In order to better eliminate stray light and rec...

Embodiment 1

[0044] The frying oil is soybean oil, and the frying material is fried dough sticks. The specific implementation process is as follows:

[0045] (1) Establishment of the correlation model between the simultaneous fluorescence peak response of frying oil and common physical and chemical indicators

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Abstract

The invention relates to a method for quickly detecting quality of frying oil based on synchronous fluorometry. A correlation model of synchronous fluorescence peak response and physicochemical indexes of an oil sample is established by utilizing a statistical method. In the correlation model, the relations between the central emission wavelength and carbonyl value, between the central emission wavelength and the polar matter content, between the fluorescence intensity and the carbonyl value and between the fluorescence intensity and the polar matter content are high positive correlations. According to a method the same as that of synchronous fluorescence spectrum measurement in the establishment of the correlation model, the synchronous fluorescence spectrum of the sample of the frying oil to be measured is measured, the sizes of the central emission wavelength and the fluorescence intensity of a pectrogram of the synchronous fluorescence spectrum are compared with the correlation model, the carbonyl value and the polar matter content in the frying oil are analyzed, and the quality of the frying oil is judged. Compared with a conventional method, the method is simple in technology and easy to operate, the frying oil sample can be scanned directly by a computer after sampling, the pretreatment is avoided, and the time for detecting one sample is only several minutes.

Description

technical field [0001] The invention belongs to the technical field of food safety, in particular to a method for rapidly detecting the quality of frying oil based on a synchronous fluorescence method. Background technique [0002] The oil frying process is accompanied by a series of complex chemical changes, which change the sensory properties, nutritional value, and composition of the oil, which in turn affects the safety of the frying oil and endangers human health. Therefore, the quality of the frying oil must be checked. Evaluation. According to the mechanism of oxidation, decomposition and polymerization of oil during frying, the quality of frying oil can be evaluated through sensory evaluation, determination of reaction intermediate products and final products, and whether it has reached the service life. There are many studies on the rapid detection and evaluation methods of frying oil quality. Fast and convenient spectral technology has been widely used in the eva...

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Application Information

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IPC IPC(8): G01N21/64G01N21/33G01N5/00
Inventor 梁建芬王璇曹思远陈敏
Owner CHINA AGRI UNIV
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