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A method for identifying inferior edible oils and fats

A technology of edible oils and fats, which is applied in the field of identification of edible vegetable oils and oils, and can solve the problems that are not suitable for on-site rapid law enforcement detection

Active Publication Date: 2021-01-12
厦门光免生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, the above identification methods can only be realized with the help of high-performance liquid chromatography-mass spectrometer, fluorescence spectrometer, and Raman spectrometer, which are not suitable for rapid on-site law enforcement detection.

Method used

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  • A method for identifying inferior edible oils and fats
  • A method for identifying inferior edible oils and fats
  • A method for identifying inferior edible oils and fats

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Embodiment 1 establishes standard atlas

[0069] Add refined vegetable oils (rapeseed oil, soybean oil, peanut oil, camellia oil, corn oil, sunflower oil, and palm oil) to aqueous solutions at a volume ratio of 1:1 into plastic tubes that include tight-fitting The plastic tube cover 1 and the plastic tube body 2, cover the plastic tube cover 1 tightly, and mix it upside down several times at room temperature, respectively to obtain the following: Figure 1-7 The standard spectrum shown, which from top to bottom is molecular infiltration interface 3, grease upper interface 4, upper grease layer 5, upper oil-water interface 6, water phase 8, lower grease layer upper interface 9, lower grease layer 10 and space Bubble 11. in:

[0070] The molecular wetting interface 3 is an interface formed by grease molecules and plastics extending along the pipe wall, and the bottom of the interface is clear.

[0071] The grease upper interface 4 is a lower arc-shaped liquid surface a...

Embodiment 2

[0077] Embodiment 2 (animal and vegetable fat mixed deep frying oil)

[0078] (1) Establish a standard map:

[0079] According to the method of Example 1, a standard spectrum was established.

[0080] (2) Establish the spectrum to be detected:

[0081] Add the mixed deep-fried oil and water solution of the animal and vegetable fats and oils to be tested into the plastic tube according to the volume ratio of 1:1. Inverted and mixed several times at room temperature to obtain Figure 8 The diagram shown is, from top to bottom, molecular infiltration interface 3 , oil upper interface 4 , upper oil layer 5 , oil-water interface 6 , and water phase 8 .

[0082] The molecular wetting interface 3 is an interface extending upward along the tube wall formed by the deep-fried oil molecules mixed with animal and vegetable oils and the plastic, and the bottom of the interface is relatively clear.

[0083] The upper interface 4 of the grease is the liquid surface on the lower arc inter...

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Abstract

The invention relates to the field of edible vegetable oil quality identification and discloses a method for identifying poor-quality edible oil. The method includes: (1) establishing a standard graph, to be more specific, adding vegetable oil qualified in refining and water solution into a plastic pipe according to a volume ratio of (0.5-2):1, tightly capping, well mixing upside down, and standing for layering to obtain a standard graph, wherein an upper oil layer, an upper oil-water interface, a water phase, a lower oil layer and cavitation bubbles are formed from top to bottom; (2) establishing a to-be-detected graph, to be more specific, adding to-be-detected oil and water solution into the plastic pipe according to a volume ratio of (0.5-2):1, tightly capping, well mixing upside down,and standing for layering to obtain a to-be-detected graph; (3) identifying, to be more specific, contrasting the to-be-detected graph to the standard graph. If the to-be-detected oil is poor-qualityoil, corresponding characteristic changes at the upper oil layer, the upper oil-water interface, the water phase, the lower oil layer and the cavitation bubbles can be observed, abnormal graphs are formed and visible to naked eyes, and quickness and convenience in oil quality identifying are achieved.

Description

technical field [0001] The invention belongs to the field of identification of edible vegetable oils and oils, and in particular relates to an identification method of inferior edible oils and fats. Background technique [0002] Oil is an essential nutrient in the life process of the human body. Its basic function is to form cells and organelles, store and generate energy, form connective tissue to maintain physiological structure and function, synthesize biologically active substances, and provide fat-soluble vitamins and other physiologically active substances. Necessary for a fat-soluble environment. Among them, oil and phospholipids are the most important. Certain essential fatty acids that make up fats (linoleic acid of the n-6 series and linolenic acid of the n-3 series are two kinds of fatty acids necessary for the human body) cannot be synthesized by the human body and must be obtained from food. Since vegetable oil is the main source of essential fatty acids, it i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/03
CPCG01N33/03
Inventor 徐恩良
Owner 厦门光免生物技术有限公司