Method for distinguishing quality of frying oil through combination of gas chromatographic fingerprint and principal component analysis method

A principal component analysis and fingerprint technology, applied in the field of oil identification, can solve the problems of inability to comprehensively reflect the chemical characteristics and structural characteristics of oil, poor repeatability, large amount of consumables, etc. Effect

Inactive Publication Date: 2018-11-20
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The existing technologies all have disadvantages such as time-consuming, high cost, poor repeatability, and large amount of consumables.
[0008] Although column chromatography is a world-recognized method for detecting polar compounds in frying oil, conventional chromat

Method used

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  • Method for distinguishing quality of frying oil through combination of gas chromatographic fingerprint and principal component analysis method
  • Method for distinguishing quality of frying oil through combination of gas chromatographic fingerprint and principal component analysis method
  • Method for distinguishing quality of frying oil through combination of gas chromatographic fingerprint and principal component analysis method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] (1) The establishment of the gas phase fingerprint database of frying oil standard samples

[0053] (1) Select a sample of soybean oil that has been continuously fried for 30 hours and perform gas chromatographic analysis for 3 to 5 times in parallel to obtain gas chromatographic data with a retention time of 20 to 70 min, including the retention time of each gas chromatographic peak and the corresponding Peak area;

[0054] (2) According to the chromatographic peak retention time and peak type of each sample, screen the common peaks of the samples;

[0055] (3) Select the peak with suitable retention time and peak area as the reference peak, and calculate the relative peak area Ar (Ar=Ai / As) of the shared peak, see Table 1;

[0056] Table 112 The relative peak area of ​​the common peaks (select the No. 7 peak with better peak shape and retention time as reference peak)

[0057] Table 1 Relative peak area values ​​of all samples

[0058]

[0059]

[0060] (2) Comprehensive evalua...

Embodiment 2

[0079] Take 5 samples of frying oil from the Zaodian store near Beijing Technology and Business University for 5 consecutive days, denote them as Day1, Day2, Day3, Day4, Day5 respectively, and perform the methyl esterification of the samples, and then import the gas phase data after gas chromatography analysis. In the similarity evaluation software of traditional Chinese medicine chromatographic fingerprints, by comparing with the common peaks of standard samples, the breakfast shop uses soybean oil. According to the peak shape and peak area, the sampling on the third day is better, and the third day is selected. The frying oil sample Day3 is the reference peak, and the relative peak area of ​​each frying oil sample is calculated separately for principal component analysis;

[0080] It can be seen from Table 6 that the comprehensive score of Day1 is -2.53<-2.442948753<-2.39, which is old frying oil; the comprehensive score of Day2 is -6.921513579<-2.53, which is good frying oil; t...

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Abstract

The invention belongs to the technical field of fats and oils identification, and discloses a method for distinguishing quality of frying oil through combination of gas chromatographic fingerprint anda principal component analysis method. The method is based on an established gas chromatographic fingerprint library as a sample; a common characteristic peak is extracted according to a similarity software, and characteristic peak data are analyzed by the principal component analysis method; and the quality of edible oil under different frying depths of the frying oil is effectively identified and distinguished. The quality of the edible oil under different frying depths identified by the principal component analysis method obtained by the method of the invention and by a national standard method is consistent; and the method is an effective and highly reliable method for identifying the quality of the frying oil.

Description

Technical field [0001] The invention belongs to the technical field of oil identification, and particularly relates to a method for judging the quality of fried oil by combining a gas phase fingerprint spectrum with a principal component analysis method. Background technique [0002] At present, the existing technology commonly used in the industry is as follows: [0003] Fried food is a food that people often eat and is deeply loved by the public. During the frying process, as the water evaporates, the fat is absorbed into the food, which can produce good flavor and texture. However, in the process of frying food, due to the long frying time and improper oil temperature control, the quality of the edible oil will decrease and harmful substances will be produced. Some illegal businesses, in order to extend the use time of frying oil, add new oil or flocculants and other chemical agents to dilute the hazards and filter the residue, in order to cover up the flavor of the waste oil ...

Claims

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Application Information

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IPC IPC(8): G01N30/02
CPCG01N30/02
Inventor 杨雪莲曹雁平王成涛解久莹张翔宇
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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