Method for rapidly detecting edible oil adulterated with frying oil by utilizing three-dimensional fluorescence spectrum technology

A technology of three-dimensional fluorescence and spectrum technology, which is applied in the field of detection of edible oil adulteration using three-dimensional fluorescence spectrum technology, can solve the problems of slow detection speed, inability to detect the quality of edible oil at low cost, and high cost, and achieve simple, fast and cost-effective results

Inactive Publication Date: 2019-01-01
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the detection method of conventional edible oil is relatively cumbersome, the detection speed is slow and the cost is high, and it is impossible to realize the fast and low-cost detection of the quality of edible oil, and it is impossible to guarantee people's food safety.

Method used

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  • Method for rapidly detecting edible oil adulterated with frying oil by utilizing three-dimensional fluorescence spectrum technology
  • Method for rapidly detecting edible oil adulterated with frying oil by utilizing three-dimensional fluorescence spectrum technology
  • Method for rapidly detecting edible oil adulterated with frying oil by utilizing three-dimensional fluorescence spectrum technology

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Effect test

Embodiment 1

[0061] Embodiment 1: vegetable oil and frying oil provided by the present invention

[0062] Vegetable oils are: peanut oil, sesame oil, soybean oil, corn oil, and rapeseed oil; frying oil is: edible oil that has been repeatedly used at high temperatures.

Embodiment 2

[0063] Embodiment 2: provided by the present invention to the test condition of vegetable oil and its adulterated oil and frying oil

[0064] The specific test conditions for vegetable oil and its adulterated oil and frying oil are: the excitation and emission slits of sesame oil and its adulterated oil, rapeseed oil and its adulterated oil and frying oil are both 6nm; The excitation and emission slits of pseudo oil, peanut oil and its adulterated oil, soybean oil and its adulterated oil are all 6nm, and the emission slits are all 3nm. The excitation and emission wavelengths range from 300 to 800 nm, the intervals are 20 nm, the number of cycles is 25, and the scanning speed is 1500 nm / min.

Embodiment 3

[0065] Embodiment 3: The present invention detects the spectrum analysis of various oils

[0066] Peanut oil and its adulterated oils: from figure 2 It can be seen from the figure that for the contour map of peanut oil, it mainly shows a fluorescent contour circle centered on the excitation wavelength of 400nm, the excitation wavelength is mainly concentrated between 380-620nm, and the emission wavelength is mainly concentrated between 440-650nm. , where the strongest emission is 308. When adulterated with 10% frying oil, such as image 3 As shown, the contour density, excitation wavelength and emission wavelength range are basically unchanged, and the strongest emission intensity is reduced to 241; when doping 30%, such as Figure 4 As shown, the contour density, excitation wavelength and emission wavelength range are basically unchanged, and the strongest emission is 243; when the doping is 50%, such as Figure 5 As shown, the overlapping contour lines become sparse, the...

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Abstract

The invention belongs to the technical field of food inspection, and discloses a method for rapidly detecting edible oil adulterated with frying oil by utilizing a three-dimensional fluorescence spectrum technology. According to an actual possible proportion, common vegetable oils, such as peanut oil, sesame oil, soybean oil, corn oil and rapeseed oil, are mixed with frying oil repetitively used at high temperature; and 3mL of adulterated oil is put into a quartz cuvette and tested in a three-dimensional fluorescence detection software of a PerkinElmer fluorescence / phosphorescence / chemiluminiscence photometer, so that a corresponding spectrogram is obtained. Spectrograms of pure vegetable oils are compared with the adulterated spectrogram, differences between the spectrograms are found out, and a conclusion is drawn. According to the method, vegetable oils and frying oil are mixed on the basis of the actual possible proportion, 3mL of adulterated oil is put into the quartz cuvette andtested in the PerkinElmer fluorescence / phosphorescence / chemiluminiscence photometer, and ultimately, the corresponding spectrogram is obtained. The invention establishes a simple, rapid and low-cost detection method for identifying edible oil adulteration.

Description

technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to a method for detecting adulteration of edible oil by using three-dimensional fluorescence spectrum technology. Background technique [0002] Frying oil is a fake and inferior edible oil whose peroxide value, acid value, moisture, carbonyl value, malondialdehyde and other indicators seriously exceed the standard. Long-term consumption will not only endanger human health, but even cause cancer. Once the frying oil is washed, distilled, decolorized and blended with good cooking oil, it is difficult to distinguish it through the senses and some physical and chemical indicators. At present, the conventional detection methods are: conventional oil physical and chemical index method, conductivity measurement method and thin layer chromatography. However, these methods have certain defects, such as: low sensitivity, time-consuming and so on. Therefore, it is very nec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64G01N21/76
CPCG01N21/64G01N21/76G01N33/03G01N2021/6417
Inventor 姜秀娟朱荣贵胡玉
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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