Device for rapidly detecting oxidation deterioration of edible oil and direct mass spectrum method

A technology for poor oil oxidation and edible oil, which is applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of accurate characterization of isomers, affect the accuracy of mass spectrometry detection, and produce matrix effects, etc., to achieve easy construction, The effect of strong applicability and simple installation

Pending Publication Date: 2022-04-26
ZHEJIANG FORESTRY UNIVERSITY
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  • Claims
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Problems solved by technology

However, soft ionization mass spectrometry has certain difficulties in accurately identifying isomers. In MS spectra, they often only appear as molecular ion peaks with the same mass-to-charge ratio; on the other hand, mixtures with complex components have not been separated. Directly entering the mass spectrometer may cause matrix effects and affect the accuracy of mass spectrometry detection

Method used

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  • Device for rapidly detecting oxidation deterioration of edible oil and direct mass spectrum method
  • Device for rapidly detecting oxidation deterioration of edible oil and direct mass spectrum method
  • Device for rapidly detecting oxidation deterioration of edible oil and direct mass spectrum method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] The specific experiment adopts the above-mentioned device and process to operate,

[0074] Oxidative deterioration treatment of edible oil: spread 15g COFCO virgin corn oil evenly on a petri dish with a diameter of 9mm, place it in an oven, and treat it at a high temperature of 150°C for 30min, 1h, 2h, 4h, 5h and 6h, and then take it out.

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Abstract

The invention discloses a rapid detection device for oxidation deterioration of edible oil and a direct mass spectrometry method. According to the method, the volatile and semi-volatile organic compounds (VOCs/SVOCs) in the edible oil are detected at high sensitivity on the basis of a multi-beam capillary column chromatography-high pressure photoionization mass spectrometry (MCC-HPPI-MS) technology, and the oxidation deterioration of the edible oil is rapidly judged. The system discusses the change rule of VOCs/SVOCs in oxidation deterioration of different types of edible oil, screens out VOCs/SVOCs capable of representing the oxidation state, studies the relationship between the VOCs/SVOCs and a traditional physical and chemical index, namely a peroxide value, PV, representing the oxidation state, explores and utilizes the VOCs/SVOCs index to replace the PV index, rapidly judges the oxidation state of the edible oil, and finally determines the oxidation state of the edible oil. And a new technology and a new method are provided for rapid detection of the oxidation state of edible oil.

Description

Technical field: [0001] The invention belongs to the field of online mass spectrometry analysis of edible oil quality and safety control, and relates to a device and a direct mass spectrometry method for rapid detection of oxidation deterioration of edible oil. This method quickly and highly sensitively explores the variation law of VOCs / SVOCs in different types of edible oils during oxidative deterioration, studies its relationship with the peroxide value PV that characterizes the oxidation state in traditional conventional methods, and screens out the VOCs / SVOCs that can be used to characterize the oxidation state. VOCs / SVOCs provide new technologies and methods for the rapid detection of the oxidation state of edible oil. Background technique: [0002] Edible oil is an indispensable part of the dining table, and its quality and safety are directly related to everyone's health. The main component of edible oil is unsaturated fatty acid, which is easily oxidized and "ranci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/72
CPCG01N30/02G01N30/06G01N30/72
Inventor 王艳傅纤雯王豪波沈伟康金铭浩
Owner ZHEJIANG FORESTRY UNIVERSITY
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