A detection device for detecting peroxide value in food

Abstract

The invention discloses a detecting device for detecting a peroxide value in food. The device comprises a detecting device main body, an air exhausting device, a timer, a heating magnetic stirring device and a digital titrimeter; the detecting device main body is a hollow cavity of which two side surfaces are open and other surfaces are closed; a partition plate is arranged in the detecting device main body to divide the detecting device main body into a front cavity and a rear cavity, namely a visible detecting cavity in the front part and a shading reaction cavity in the rear part, which are in air-tight sealing with each other; an upper cover of the visible detecting cavity is transparent and visible; an upper cover, the front wall and the rear wall of the shading reaction cavity are all black and shading; two parallel second side doors are arranged at the openings in the two side surfaces of the shading reaction cavity; the two second side doors are both black and shading. According to the detecting device provided by the invention, the shading detecting cavity in the rear part meets the shading requirement on the reaction of peroxides, and a visible titration area in the front part is used for a sodium thiosulfate titrating process after the reaction, so that the work of the detecting area and the reacting area is divided clearly; the detecting area and the reacting area act simultaneously, and batch operation can be performed, so that the work complexity degree and the workload of an experimenter are greatly lightened.

Description

technical field [0001] The invention relates to a detection device for detecting peroxide value items in food, and belongs to the field of laboratory analysis tools. Background technique [0002] The peroxide value is an indicator of the degree of oxidation of oils and fatty acids. It is used to indicate whether the sample has deteriorated due to oxidation. For those foods made from oils and fats, their quality can be judged by detecting their peroxide value. Generally speaking, the higher the peroxide value, the more severe the rancidity. Because some small molecular substances produced by oil oxidation and rancidity have adverse effects on the human body in the body, such as free radicals, so oil with too high peroxide value is not good for the body, and long-term consumption of food with excessive peroxide value is harmful to human health. Very unfavorable, peroxide can destroy cell membrane structure, cause stomach cancer, liver cancer, arteriosclerosis, myocardial infa...

AI Technical Summary

Problems solved by technology

If you encounter a large amount of samples or unskilled experimenters, it is easy to cause confusion during the experiment, full of loopholes, and ultimately affect the accuracy of the results

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