Method for detecting oil carbonyl value
A determination method and technology of carbonyl value, which can be used in the measurement of color/spectral properties, etc., and can solve the problems of complicated operation, large amount of solvent, and long time.
Inactive Publication Date: 2007-06-27
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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Problems solved by technology
This method uses a large amount of solvent and is cumbersome to operate, and takes a long time, etc. It is not suitable for on-site use in oil and fat food factories.
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[0008] Weigh 0.04 ~ 1.0g of oil sample and put it into a 10ml volumetric flask, and dilute to volume with n-butanol solution. Extract 1mL of the sample solution into a 15ml centrifuge tube, add 1ml of 2,4-dinitrophenylhydrazine solution (n-butanol in volume), cover with a stopper, shake well, and heat in a water bath at 40°C for 20min. After the reaction, take it out and cool it to room temperature with running water, add 8ml of 2.5% KOH n-butanol solution to develop the color. The test tube was centrifuged at 3000 rpm / min for 5 min, and the supernatant was taken to measure its absorbance at 380-420 nm.
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For measuring carbonyl value, which is as one of index for determining whether oil and fat is oxidized or in spoilage, previous method uses toxic solvent benzene, and possesses disadvantages of great quantity of solvent, fussy operation, and long operation time so that it is not suitable to use in site. The invention discloses quick, accurate, and safety detection method applicable to working site. The invention uses safe normal butyl alcohol as organic solvent. Using reaction between carbonyl compound in oil and fat, and 2,4 - dinitrophenyl hydrazine generates 2,4 - dinitro hydrazo benzene. Under alkalinity condition, 2,4 - dinitro hydrazo benzene generates quinone in red color of grape wine. The said color at place of 380nm-420nm possesses extinction characteristic. Thus, using colorimetry can process quantitative analysis.
Description
technical field [0001] Volatile and non-volatile carbonyl compounds are generated when oils (animal oils, vegetable oils, mineral oils) are oxidized and spoiled. The increase of carbonyl compounds affects the color, aroma and taste of oil and oil processed food. Therefore, the content of carbonyl compounds in oil is an important indicator for judging the oxidation and deterioration of oil. Background technique [0002] In the past, the method for measuring carbonyl value used a toxic solvent (benzene), and the oil sample and 2,4-dinitrophenylhydrazine were dissolved in a benzene solvent and heated at 60 degrees for 30 minutes. Color Reaction The carbonyl value was determined colorimetrically by absorbance at 440 nm. This method uses a large amount of solvent, is cumbersome to operate, takes a long time, etc., and is not suitable for on-site use in oil and fat food factories. Contents of the invention [0003] The present invention uses safe and non-toxic n-butanol (also...
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Inventor 李昌模
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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