Frying oil quality determination method combining gas chromatographic fingerprint spectrums and partial least squares regression (PLSR)
A fingerprint, frying oil technology, applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of poor repeatability, large amount of consumables, long time consumption, etc.
Active Publication Date: 2020-01-21
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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Problems solved by technology
[0007] (1) The existing technologies have disadvantages such as time-consuming, high cost, poor repeatability, and large amount of consumables.
[0008] (2) Column chromatography is a world-recognized method for detecting polar compounds in frying oil, but conventional chromatography detection methods cannot fully reflect the overall chemical characteristics of the oil and the structural characteristics of the oil composition, and the actual inferiority of the frying oil The evaluation and judgment of variable level have certain limitations
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Embodiment example
[0135] (1) Establishment of gas phase fingerprint database of standard frying oil samples
[0136] (1) Select a soybean oil sample that was continuously fried at 160°C for 30 hours, and conduct 3 to 5 parallel gas chromatographic analyzes to obtain gas chromatographic data with a retention time between 10 and 60 minutes, including the retention time of each gas chromatographic peak and the corresponding peak areas;
[0137] (2) According to the chromatographic peak retention time and peak shape of each sample, screen the common peaks of the samples;
[0138] (3) Compared with the gas phase analysis results of 37 kinds of fatty acid methyl ester standard products according to the retention time, there are qualitative common peaks, and the qualitative results are as follows;
[0139] Methyl caprate (C10:0), methyl cis-10-pentadecenoate (C15:1), methyl heptadecanoate (C17:0), methyl oleate (C18:1n9c), Methyl oleate (C18: 2n6c), Methyl γ-linolenate (C18: 3n6), Methyl eicosanoate...
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The invention belongs to the technical field of oil and fat identification, and discloses a frying oil quality determination method combining gas chromatographic fingerprint spectrums and partial least squares regression (PLSR). The frying oil quality determination method combining the gas chromatographic fingerprint spectrums and PLSR is characterized in that a gas chromatograph is used as an analysis tool to obtain gas chromatographic fatty acid methyl ester fingerprint spectrums of frying oil standard samples, and screening and qualitative analysis of common peaks are carried out; the relationships between the common peaks and physical and chemical indicators of frying oil are analyzed through PLSR, and regression equations are established; the edible oil qualities under different frying degrees of the frying oil are effectively determined and distinguished; and a frying oil standard sample fingerprint spectrum database is established for effective identification of unknown frying oil samples. The method disclosed by the invention has the advantages that results obtained through the PLSR analysis method are consistent with the edible oil qualities under the different frying degrees that are determined through a method stipulated by the national standard; and the frying oil quality identification and evaluation method is effective and highly reliable.
Description
technical field [0001] The invention belongs to the technical field of fat identification, and in particular relates to a method for judging the quality of frying oil by combining gas phase fingerprints with a partial least squares regression method. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: [0003] Fried food is that people often eat and are 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, because the frying time is too long and the oil temperature is not properly controlled, the quality of edible oil will be reduced and harmful substances will be produced. Some unscrupulous merchants, in order to prolong the use of frying oil, add new oil or chemical reagents such as flocculants to dilute harmful substances and filter residues, intending to cover up the flavor...
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IPC IPC(8): G01N30/02G01N30/86
CPCG01N30/02G01N30/8686G01N30/8637G01N30/8679G01N2030/047
Inventor 杨雪莲曹雁平王成涛解久莹袁娅楠
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY