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A method for identifying frying oil

A frying oil and oleic acid technology, which is applied in the preparation of test samples, instruments, and test food, etc., can solve the problem of no rapid detection method, distinguish between raw edible oil and frying edible oil, etc. Inexpensive reagents and reliable identification results

Active Publication Date: 2020-08-11
香港浸会大学深圳研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] In view of the above-mentioned deficiencies in the prior art, the purpose of the present invention is to provide a method for identifying frying oil, aiming at solving the problem that there is no rapid detection method in the prior art to distinguish between raw edible oil and fried edible oil

Method used

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  • A method for identifying frying oil
  • A method for identifying frying oil
  • A method for identifying frying oil

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Experimental program
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Effect test

Embodiment

[0052] Purchase 64 fresh raw edible oil samples from the test market, and collect 23 edible oil samples after high-temperature frying at the same time. Each of the above edible oil samples takes 20 mg, and distinguish frying oil and fresh raw edible oil according to the following methods :

[0053] (1) Sample dilution: Mix 20 mg of edible oil sample with 1 ml of n-hexane solution to obtain a sample solution;

[0054] (2) Sample mixing: add the sample solution obtained above into a centrifuge tube for mixing, and the mixing time is 15 seconds;

[0055] (3) Mixed matrix: Take 10 microliters of the mixed sample solution and 200 microliters of 2,5-dihydroxybenzoic acid acetone solution (concentration: 40 mg / mL), mix them, and shake them well, and use them as samples for spotting;

[0056] (4) Spotting detection; after the target plate is dried at 30°C, draw 1 microliter of sample onto the target plate, and then perform matrix-assisted laser desorption ionization mass spectrometry...

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Abstract

The invention discloses a method for identifying decoration and frying oil, wherein 1,2-oleic acid-3-linoleic acid triglyceride compounds and (Z)-9-octadecenoic acid triglyceride compounds are used asfeature markers for identification; oil containing 1,2-oleic acid-3-linoleic acid triglyceride compounds and (Z)-9-octadecenoic acid triglyceride compounds is raw edible oil; oil which does not contain 1,2-oleic acid-3-linoleic acid triglyceride compounds or (Z)-9-octadecenoic acid triglyceride compounds is decoration and frying oil. The method has the following advantages that (1) reagents are cheap; the operation steps are simple; (2) the detection is fast; the operation process can be completed only through 3 minutes; (3) the sample treatment process is simple; the separation and purification on the sample is not needed; the detection can be directly performed; (4) the identification result is reliable and visual; the decoration and frying oil can be effectively identified.

Description

technical field [0001] The invention relates to the field of edible oil detection, in particular to a method for identifying frying oil. Background technique [0002] Edible oil is a necessity in people's life, and it is also one of the necessary basic substances for food processing. Edible oil is a neutral fat, which is a mixture mainly composed of glycerin and different fatty acids. Edible oil is one of the main sources of body heat and essential fatty acids. In addition, it can also be used as a good solvent to help the absorption of fat-soluble vitamins. Edible oil contains unsaturated fatty acids necessary for the human body, essential vitamins and sterols, such as vitamin E and vitamin A. [0003] During the heating process of cooking oil, a series of chemical changes will occur. When edible oil is used at high temperature for a long time, it will be in contact with oxygen and moisture in the air, and then various reactions such as oxidation, hydrolysis, and polymer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N27/64G01N1/38G01N33/03
CPCG01N1/38G01N27/64G01N33/03G01N2001/386
Inventor 蔡宗苇曹国栋洪燕君张海龙
Owner 香港浸会大学深圳研究院
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