Edible oil quality testing method, equipment and system

Abstract

A method for detecting the quality of edible oil is disclosed, which includes: detecting risk factors of edible oil; detecting health factors of edible oil; determining the oil grade of edible oil based on the detected risk factors and health factors of edible oil; and According to the determined oil grade of the edible oil, the quality of the edible oil is determined. Devices and systems for testing edible oil quality with this method are also disclosed.

Description

technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to a method, equipment and system for detecting the quality of edible oil. Background technique [0002] Edible oil is the most common condiment used by residents, and it is also a medium for heating raw materials, which has the functions of seasoning and heat transfer. As one of the important nutrients needed by the human body, edible oil is an indispensable necessity in our daily life. However, in recent years, the quality of cooking oil has been threatening people's health, and reports of waste oil returning to the dining table are common: some unscrupulous vendors return the reused cooking oil to the dining table after simple treatment, while the repeatedly used cooking oil Oil poses a major threat to human health. [0003] At present, the methods for identifying inferior oil are mainly chemical detection method, large-scale instrument method, fluorescence m...

AI Technical Summary

Problems solved by technology

The chemical detection method generally needs to add organic reagents for extraction, separation and other pretreatment steps before testing. The pretreatment process is complicated and uses toxic organic reagents; the existing methods for detecting acid value and peroxide value are only It can simply judge whether the edible oil has expired, but cannot identify the quality of the edible oil, and the coverage is narrow

However, some precision instruments reported on the market, such as the use of nuclear magnetic resonance and mass spectrometry, require the purchase of very expensive large-scale instruments, and the storage environment of the instruments and the professional technical requirements of the operators are very strict, and real-time detection cannot be realized on site; among them, The method of using fluorescence detection technology to identify inferior oil also needs to use chemical extraction pretreatment, and the instruments used are relatively expensive, such as Shimadzu's fluorescence spectrophotometer, and some methods that use three-dimensional fluorescence require a large amount of follow-up data deal with

At present, the method for quickly identifying inferior oil on the market, such as the method of detecting polar components by conductivity of German Testo, is currently the closest technical solution to the present invention, but it can only determine the quality of frying oil, and the detection temperature requires It is controlled between 40-200°C, and the instrument must be calibrated regularly, the procedure is troublesome

Moreover, the fast screening method using the principle of electrical conductivity can only detect one index of polar components, so it can only detect inferior oils with excessive polar components. Even gutter oil, which cannot be detected by such rapid screening methods

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