Peroxide value detection pretreatment equipment

Abstract

The invention relates to the technical field of food detection, in particular to peroxide value detection pretreatment equipment which comprises a base; a liquid storage bottle used for storing a sample to be filtered; a liquid receiving bottle used for receiving the filtered sample; and a filtering device. An inlet of the filtering device is communicated with the liquid storage bottle, and an outlet of the filtering device is communicated with the liquid receiving bottle; the filtering device comprises at least two stages of filtering units which are connected in sequence and is used for removing water from the sample for at least two times; and a connector connected with a vacuumizing device is arranged at one end, close to the liquid receiving bottle, of the filtering device. The peroxide value detection pretreatment equipment has the beneficial effects that a sample can automatically flow through the filtering device from the liquid storage bottle by utilizing negative pressure and finally flows into the liquid receiving bottle, so that the filtering efficiency is improved, the sample is prevented from being exposed and oxidized for a long time, and the experiment accuracy is ensured; and water removal can be performed on a sample for at least two times through one-time operation, water removal is thorough, repeated filtering operation is not needed, time can be saved, the situation that a laboratory technician keeps in front of the filtering device for a long time can be avoided, and therefore the personal safety of the laboratory technician can be guaranteed.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a pretreatment device for peroxide value detection. Background technique [0002] The peroxide value is an index indicating the degree of oxidation of oils and fatty acids. It is used to indicate whether the sample has deteriorated due to oxidation. Those foods made from oils and fats can be judged by detecting their peroxide value. quality and degree of deterioration. [0003] According to the national standard, the first method and the second method for the determination of peroxide value in food both involve the pretreatment of samples, which require leaching, filtration and rotary steaming. Due to the different states of samples, normal pressure filtration often cannot quickly filter samples , causing the sample to be exposed to oxidation for a long time. In addition, due to the different operations of the experimenters, one-time filtration often cannot completely re...

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Problems solved by technology

[0003] According to the national standard, the first method and the second method for the determination of peroxide value in food both involve the pretreatment of samples, which require leaching, filtration and rotary steaming. Due to the different states of samples, normal pressure filtration often cannot quickly filter samples , causing the sample to be exposed to oxidation for a long time

In addition, due to the different operations of the experimenters, one-time filtration ofte

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