33 results about "Peroxide value" patented technology

The invention belongs to the technical field of purification of compounds, and particularly relates to sesame oil with a low peroxide value and a low anisidine value and a preparation process of the sesame oil. The peroxide value of the sesame oil with low peroxide value and anisidine value is less than or equal to 1, and the anisidine value is less than or equal to 2. The invention provides sesame oil with low peroxide value and low anisidine value and a purification method thereof, i.e., industrial-grade sesame oil is used as a raw material, and refined, filter-pressed and other processes are performed to prepare a sesame oil pure product. The sesame oil is purified by a refining method, and the quality of the obtained sesame oil meets the index requirement of the peroxide value of the sesame oil in the 2025 edition of Chinese pharmacopoeia. The refining process is simple, the purification effect is good, and the yield of the obtained product is 90-95%.

The application belongs to the technical field of detecting substances by optical means, and relates to a method for measuring the peroxide value of oil-containing food. In view of the technical problems of low detection efficiency, low accuracy, and unfriendliness to the detector and environment of the existing method for measuring the peroxide value of oil-containing food, the application provides a method for measuring the peroxide value of oil-containing food, which comprises the following steps: dissolving iodine into a fatty amine and mixing to prepare iodine-doped carbon dots, establishing a standard curve by using the carbon dots and fresh oil-containing food as a standard oil sample, and finally adding the iodine-doped carbon dots into a sample to be measured to react, and calculating the peroxide value by means of fluorescence intensity, so that the peroxide value can be quickly and accurately measured. The preparation method is simple, has good oil solubility, does not use heavy metals, has high fluorescence quantum yield, stable performance, good reproducibility, and good consistency with the national standard result, and expands the application scope of the carbon dots, a fluorescent nanomaterial, in the field of food safety detection.

The application discloses a pecan oil shelf life prediction model and a construction method thereof. The initial peroxide value, storage temperature and terminal peroxide value of pecan oil are input into the pecan oil shelf life prediction model, so that the shelf life of cold-pressed pecan oil or hot-pressed pecan oil can be predicted. The construction method comprises the following steps: firstly, storing the oil sample at constant temperature and determining the peroxide value; secondly, substituting into a first-order reaction kinetics equation to obtain a peroxide value change rate constant; and finally, substituting into an Arrhenius equation to obtain a pecan oil peroxide value shelf life prediction model. The pecan oil shelf life prediction model provided by the application can predict the shelf life of cold-pressed or hot-pressed pecan oil stored at 20 DEG C to 60 DEG C, and the prediction accuracy can reach more than 80%, and the pecan oil shelf life prediction model has the characteristics of real-time, high efficiency and accuracy, and provides a theoretical basis for evaluating the stability and quality control of pecan oil.

The invention discloses a one-step degumming and deacidification method for camellia oleosa seed oil based on a nanometer neutralization technology, and belongs to the technical field of food. The method comprises two steps of degumming and deacidifying in oil refining; the method comprises the following steps: mixing and reacting crude oil of camellia oleosa seed oil with 50% citric acid accounting for 0.05-0.25% of the oil weight at a certain temperature, then adding distilled water accounting for 1-5% of the oil weight and having the temperature equivalent to the oil temperature, mixing and reacting, adding excess alkali accounting for 0.05-0.25% of the oil weight for reacting, loading a sample to fixed equipment, treating under the pressure of 25-100MPa, and performing centrifugal separation to obtain the nano neutralized oil. The acid value and the peroxide value of the prepared nano neutralized acid both meet the national standard, the phosphorus content is remarkably reduced, meanwhile, in the degumming and deacidification process, 60% of acid and alkali dosage is reduced, and 35% of degumming and deacidification time is saved.

This invention relates to the field of grain chemical analysis technology, specifically a quality identification method for distinguishing between acutely oxidized corn and aged corn. Addressing the shortcomings of existing technologies that rely solely on single fatty acid values ​​to accurately differentiate the underlying deterioration mechanisms of corn, this method, under the premise that the test samples have similar fatty acid values, performs a multi-level comparison of core lipid oxidation metabolites by measuring free fatty acids, peroxide value, anisidine value, and malondialdehyde concentration in a stepwise manner; and extracts the effective components of the sample to measure free radical scavenging rate, analyzing the limit of damage to endogenous antioxidant capacity in cells. By calculating a unique quantitative comprehensive discrimination index from the above indicators, as well as multi-dimensional data such as sensory characteristics, the reverse scissor difference of macromolecular nutrients, and the specific response differences of targeted antioxidants, this invention overcomes the blind spot of misjudgment due to "same value, different quality," enabling accurate qualitative classification of deteriorated corn and guiding feed processing enterprises in scientific grading.

This invention provides a method for producing an edible oil composition that can easily suppress the oxidative degradation of refined edible oils, and a method for regenerating refined edible oils that have deteriorated due to oxidation. [Solution] The present invention provides a method for producing an edible oil composition, characterized by adding an effective amount of phosphoric acid to refined edible oil to suppress the oxidation of the refined edible oil, thereby obtaining an edible oil composition containing the phosphoric acid. The present invention provides a method for regenerating refined edible oil, characterized by adding phosphoric acid to refined edible oil with an elevated peroxide value and heating it.

The application belongs to the technical field of edible oil detection, and particularly relates to a preparation method of a standard sample for detecting the peroxide value of edible oil. The method uses edible oil to prepare peroxide by first heating under low oxygen and then heating under oxygen at a rising temperature, and the prepared peroxide is dispersed in a plant oil in a reverse micelle system, and dimethyl phthalate and diglyceride are added. The obtained standard sample has high stability, and the effective period is significantly prolonged, and is suitable for being applied to laboratory capability verification, internal quality control, method verification and the like.

The invention relates to the technical field of rapeseed oil preparation, in particular to a processing method for strengthening the flavor of rapeseed oil, which comprises the following steps: acquiring the concentration of a key characteristic flavor substance, determining a rapeseed frying stage by combining the material temperature and the relative exhaust humidity, and determining a corresponding target threshold value; determining a heat uniformity index of a stir-frying process, determining stir-frying uniformity according to a corresponding target threshold value, and adjusting the rotating speed of a roller and heat radiation power; determining a flavor precursor maturity index and a thermal stress coefficient of the fried rapeseeds based on the thermal uniformity index, determining the uniformity of the frying process based on the thermal stress coefficient, and adjusting a spreading and airing target final temperature of the spreading and airing process; and obtaining the peroxide value of the finished product oil to determine the oil oxidation degree, determining the excess amount of the oxidation precursor generated in the stir-frying process based on the change trend of the peroxide value, and adjusting the target uniformity index and the target stir-frying temperature in the flavor outbreak period. By monitoring the process state in real time, frying, spreading, airing and smashing parameters are adjusted in a self-adaptive mode, and the characteristic flavor is enhanced.

The invention relates to the technical field of food detection, in particular to a method for detecting the peroxide value in animal fat based on quantum dot fluorescence, which comprises the following steps: dissolving animal fat to be detected with an organic solvent to obtain a clear solution; the cadmium selenide quantum dot fluorescent probe with high quantum yield is prepared by heating and refluxing a sulfenyl compound, a cadmium source and a selenium source in a water phase according to a specific ratio. Mixing a quantitative probe and a hydrogen peroxide standard solution with known concentration in a buffer solution to form a gradient solution, measuring the initial fluorescence intensity under a specific excitation wavelength, and measuring the intensity after reaction after a preset temperature duration reaction; calculating the intensity difference value of each concentration point, drawing a standard curve fitting equation by taking the difference value as a longitudinal axis and the concentration as a transverse axis, and obtaining the peroxide value of the sample based on the equation. According to the method, rapid and accurate detection of the peroxide value of the animal fat is realized through water-phase synthesis of a high-activity probe and quantification of fluorescence intensity difference before and after reaction.

To provide a refrigeration oil that can suppress the consumption of antioxidants. [Solution] One aspect of the present invention is a refrigeration oil containing, as a base oil, an ester of a trihydric alcohol and a fatty acid having 14 to 20 carbon atoms, and an antioxidant, wherein the peroxide value of the ester is 5 mg / kg or more.

1. The name of the design product: oil automatic analyzer. 2. The use of the design product: the design product is used for detecting the peroxide value and acid value of oil. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: front view.

This invention relates to a rapid prediction method for the spoilage period of heat-sensitive, oil-containing powdered products. The method includes: measuring the shelf life (t) of pure oil products from different manufacturers with the same shelf life; measuring the OSI value of the oil at 120°C and calculating the average value (a); placing the oil-containing powdered products in ovens at different temperatures for fortification, and determining the highest fortification temperature (T) at which browning does not occur; taking pure oil with an OSI value of a ± 0.1 h and measuring the sensory spoilage period (d days) of the pure oil at T°C, and calculating the average peroxide value rate (V1); fortifying the oil-containing powdered products at T°C for d days; taking oil-containing powdered samples before and after fortification, extracting them with an organic solvent to obtain the extracted oil before and after fortification, and calculating the average peroxide value rate (V2); if V2 ≤ V1, then the predicted spoilage period of the oil-containing powdered products is ≥ t. This invention provides a simple and highly accurate method.

The invention discloses a lead-free halide perovskite nanocrystal and its application in detecting the peroxide value of oils and fats. The lead-free halide perovskite nanocrystal is prepared according to the following steps: a precursor substance, oleylamine, and oleic acid are stirred in N,N-dimethylformamide to obtain a clarified precursor solution; an ammonia solution is added to the precursor solution, and the mixture is vigorously stirred at 1500 rpm for 1-5 minutes to obtain a precursor solution to which ammonia water is added; the precursor solution to which ammonia water is added is quickly added to a dry solvent, centrifuged 1-3 times, and a precipitate obtained from the final centrifugation is collected to obtain the lead-free halide perovskite nanocrystal. The invention utilizes low-toxic, green lead-free halide perovskite nanocrystal to measure the peroxide value of edible oil in a solvent capable of improving fluorescence quantum efficiency, thereby improving the environmental friendliness of the detection method and achieving advantages such as visualization, high sensitivity, and a low detection limit for the detection of the peroxide value of edible oil.

The application provides a kind of edible vegetable oil storage time rapid determination method based on multispectral information fusion, first, the three-dimensional fluorescence spectrum data of edible oil standard is collected, the excitation wavelength of the highest fluorescence signal intensity in each group of data is extracted as characteristic variable to obtain fluorescence spectrum characteristic data;Extract the highest intensity peak and the spectral data around the excitation spectrum of each group of two-dimensional fluorescence spectrum data to obtain characteristic variable data;Collect the low-field nuclear magnetic resonance spectrum data of standard;Fuse the multispectral information data to obtain the fusion data of standard;Establish the rapid detection model of standard peroxide value physical and chemical indicators and fusion data, realize rapid determination by rapid detection model.The edible vegetable oil oxidation state rapid detection method based on multispectral information fusion of the application effectively realizes the rapid detection of edible vegetable oil oxidation state, improves the objectivity, robustness and rapidity of the detection of edible vegetable oil oxidation state.

The utility model discloses a food grease peroxide value detection device which comprises a U-shaped frame, detection equipment is fixedly connected to the bottom ends of the two sides of the inner wall of the U-shaped frame, inserting rods are fixedly connected to the two ends of the top of the U-shaped frame, a top plate is connected to the outer walls of the inserting rods in a sleeved mode, a shaft core is fixedly connected to the center of the bottom of the top plate, and a rotating ring is rotationally connected to the bottom end of the outer wall of the shaft core. A top cover is fixedly connected to the bottom of the rotating ring, an oxidation tank is mounted at the bottom of the top cover, and the internal space of the oxidation tank is arranged to be oblique cone-shaped; through the arrangement of a connecting structure between the gear ring and the gear body, when the motor drives the gear body to rotate, the gear ring also drives the top cover and the oxidation tank at the bottom to rotate together, and as the internal space of the oxidation tank is in an oblique cone shape, oxides can shake, so that not only are manpower and time saved, but also the detection effect is improved, and the detection efficiency is improved. And by arranging a connecting structure between the threaded rod and the nut, the oxidation tank can be fixed at the bottom of the top cover.

The invention is applicable to the technical field of food quality safety nondestructive testing, and relates to a crude fish oil quality nondestructive testing method based on a fusion spectrum technology, which comprises the following steps: collecting crude fish oil with different qualities and oxidation degrees, and testing indexes such as acid value, peroxide value and iodine value of the crude fish oil with different qualities; collecting Raman spectrum information of different wavelengths of the crude fish oil by using a visible light band laser and a near-infrared band laser respectively; the method comprises the following steps: carrying out smoothing, baseline reduction, normalization and other processing on a multiband Raman spectrum, carrying out data fusion of a data level, carrying out spectral signal correction by adopting derivative preprocessing on the basis, and respectively establishing PLSR prediction models aiming at an acid value, a peroxide value and an iodine value for the processed data; the detection method provided by the invention improves the accuracy of nondestructive detection of the quality of the crude fish oil in production and storage, and is of great significance to rapid evaluation of the quality of the crude fish oil.

The application discloses a kind of intelligent detection equipment for rapeseed oil production, it is related to rapeseed oil production detection technical field, including guide frame, detection mechanism is slidably arranged on guide frame, detection mechanism is slidably arranged on the slide of guide frame, and docking assembly is arranged on the slide, and filter assembly, spectrum detection assembly are arranged on the one side of slide;The other side of slide is provided with cleaning assembly;Detection sample is transmitted to filter assembly by docking assembly and is filtered, and then is transmitted to spectrum detection assembly by filter assembly and is detected;Spectrum detection assembly includes detection box arranged on the slide, and detection pipeline is arranged in the detection box, and detection pipeline is arranged in the form of serpentine coil;The present application can complete detection operation by regular cruise, and sample is extracted for detection, and the acid value, peroxide value, flowability and uniformity of rapeseed oil can be detected, which is rich in function and can reach quality control standard.

The invention relates to the technical field of food storage. The invention provides a marker for detecting oxidation rancidity of thin-skinned walnuts and a method for detecting oxidation rancidity of thin-skinned walnuts. The marker comprises 10 volatile compounds and 12 oxidized triglyceride molecules. By means of the marker, oxidation rancidity of the thin-skinned walnuts can be effectively judged, compared with a traditional acid value, peroxide value and sensory judgment method, the method is more accurate and sensitive, and the quality deterioration risk and the oxidation process of the thin-skinned walnuts can be accurately monitored. In addition, the oxidative rancidity marker can be regulated and controlled through exogenous fumigation treatment with 900 [mu] L / L NO, and then oxidative rancidity is inhibited. Therefore, the method has good production practice guidance and application value.

The invention discloses a preparation method of walnut oil with high oil yield, and belongs to the technical field of vegetable oil processing. The preparation method comprises the following steps: baking walnut kernel powder to obtain baked walnut kernel powder; spraying the compound enzyme liquid to the baked walnut kernel powder, uniformly mixing and stirring, transferring into an electric field treatment chamber, and then performing pulse treatment to obtain pretreated walnut kernel powder; transferring the pretreated walnut kernel powder into a squeezer, and performing squeezing treatment to obtain the walnut oil. According to the method, the enzyme liquid is sprayed on the baked walnut kernel powder for mixing, then the low-voltage pulsed electric field treatment is performed, and finally the squeezing process is performed, so that the oil yield of the walnut oil prepared by a traditional squeezing method is increased, and the acid value and the peroxide value are relatively low, which shows that the walnut oil obtained by the method is high in quality.

The invention relates to the technical field of essence preparation, and discloses a transparent micro-emulsion essence and a preparation method thereof, and the micro-emulsion essence comprises the following components by mass: 15-25% of an essence base material; 1.2 to 1.8 percent of modified sophorolipid; 0.6% to 1.2% of enzymolysis lecithin; 65-75% of deionized water; 5-8% of propylene glycol; the essence base material is selected from at least one of fat-soluble citrus essence, fat-soluble floral essence or fat-soluble fruity essence, the acid value of the essence base material is less than or equal to 2.0 mgKOH / g, and the peroxide value of the essence base material is less than or equal to 0.5 mmol / kg. Through the synergistic effect of the modified sophorolipid and the enzymolysis lecithin, the nano zinc oxide in a specific proportion and accurate pH value regulation and control are combined, so that excellent physical stability and highly clear appearance of the transparent micro-emulsion essence are realized.

The invention provides linseed oil for purifying heart and cerebral vessels, a preparation method, a vegetable oil product and application, and relates to the technical field of food. The preparation method comprises the following steps: (1) carrying out crushing, segmented heating, steaming and frying and pulping treatment on flaxseeds to obtain flaxseed pulp; (2) extracting the flaxseed slurry with water, ethanol and normal hexane in sequence to obtain an extraction mixture A; (3) mixing and extracting the extraction mixture A and a deep eutectic solvent, and taking an upper layer to obtain an extraction mixture B; the eutectic solvent is a mixture of choline chloride and n-butyl alcohol; and (4) extracting the mixture B under reduced pressure to remove the solvent, and carrying out post-treatment to obtain the linseed oil. According to the preparation method, the yield of the linseed oil can be increased, the acid value and the peroxide value are reduced, and the linseed oil has excellent effects of reducing blood pressure, reducing blood fat, maintaining the healthy level of blood pressure and maintaining the healthy level of blood fat, and can be applied to preparation of vegetable oil with the effect of purifying heart and cerebral vessels.

The application discloses a rapeseed oil quality identification method, comprising the following steps: obtaining the concentration data of the processing residual electroactive substances in the rapeseed oil by using an electrochemical detection method; collecting the oxygen partial pressure, relative humidity, thermodynamic temperature and light intensity data of the storage environment; constructing a synergistic action quantification model to obtain a synergistic action coefficient; constructing a nonlinear decay acceleration model to obtain a quality decay acceleration factor; detecting the acid value and peroxide value data; and combining a synergistic action deviation correction mechanism to calculate a comprehensive quality index. The method solves the problem that the existing technology cannot capture the implicit quality decay by cross-domain technology fusion, realizes accurate identification, and provides a reliable scheme for rapeseed oil quality evaluation.

The invention discloses a rapeseed oil quality identification method. The method comprises the following steps: acquiring concentration data of processing residual electroactive substances in rapeseed oil by adopting an electrochemical detection method; acquiring oxygen partial pressure, relative humidity, thermodynamic temperature and illumination intensity data of the storage environment; constructing a synergistic effect quantitative model to obtain a synergistic effect coefficient; constructing a nonlinear attenuation acceleration model to obtain a quality attenuation acceleration factor; detecting acid value and peroxide value data; and calculating a comprehensive quality index in combination with a synergistic effect deviation correction mechanism. According to the method, the problem that recessive quality attenuation cannot be captured in the prior art is solved through cross-domain technology fusion, accurate identification is realized, and a reliable scheme is provided for rapeseed oil quality evaluation.

To provide oils and fats that mask undesirable flavors occurring in foods or drinks.SOLUTION: Light-irradiated oils and fats having a peroxide value of 1 or more and 100 or less.SELECTED DRAWING: None

The invention relates to the technical field of edible oil processing, and discloses a preparation method of flavor grease, which comprises the following steps: mixing oil seeds with raw oil, and preheating the mixed material in a preheater; carrying out steam explosion on the preheated mixed material, and carrying out dehydration, aroma production, cooling and solid-liquid separation on the steam-exploded material in sequence; wherein the preheating condition ensures that the temperature of the mixed material at the outlet of the preheater is 120-165 DEG C, and the absolute pressure in the preheater is greater than or equal to 0.2 MPa. According to the method, oxidation and hydrolysis reactions of the grease can be inhibited, the water content, the peroxide value and the acid value of the grease are remarkably reduced, the yield of the grease is increased (the residual oil rate of pressed cakes is reduced), meanwhile, the content of nutrient substances (especially sterol and VE) in the grease is increased, and the flavor preference degree of the grease is improved.

The invention particularly relates to a combined reagent and application thereof in the field of oil food peroxide value detection. The method comprises the following steps: firstly, optimizing an extraction process of the grease component in the food, adding the food to be detected into absolute ethyl alcohol, fully dispersing, adding a masking agent for complexing metal ions, adding a glacial acetic acid-n-hexane mixed reagent, fully oscillating, centrifuging, retaining an upper organic phase, and removing a solvent to obtain the grease component. According to the method, technicians in the field can detect the peroxide value of the grease component based on a colorimetric method, the time required by the sample pretreatment process is effectively shortened, the operation is simpler and more convenient, and the method is more suitable for the requirements of field detection.

The invention discloses a method for reducing the peroxide value of phospholipid through reverse phase chromatography, which comprises the following steps: (1) carrying out gradient elution by taking a low-carbon alcohol solution of phospholipid as a sample, adopting a reverse phase silica gel chromatographic column, taking the low-carbon alcohol as a mobile phase A and taking water as a mobile phase B, detecting the wavelength of 250nm, and collecting a low-POV component; and (2) removing the solvent from the low-POV component to obtain the phospholipid product with reduced peroxide value. The method is simple and convenient to operate, can effectively reduce the peroxide value in phospholipid, and is suitable for industrial production.

The invention relates to a storage period prediction method and a freshness discrimination method for badam chips, which are characterized in that key indexes are selected, and a storage period prediction model and a freshness discrimination model are established on the basis, so that the storage period and the freshness of the badam chips can be rapidly, efficiently and accurately discriminated. The method can be used for judging the freshness of American almonds and Australian almonds on the basis of a freshness judgment model, that is, the detection can be completed before whether the almonds are fresh or not can be detected by utilizing indexes such as acid value or peroxide value and the like. According to the method, the research on rapid detection of volatile components of the badam chips is facilitated, and a new thought is provided for rapid food detection.

The invention belongs to the technical field of walnut processing, and particularly relates to a drying method for improving the quality of walnut kernels and walnut oil. The method comprises the following steps: (1) freezing and storing: peeling green-peel walnuts, storing for 2-4 months at-18-4 DEG C, and shelling to obtain fresh walnut kernels; and (2) hot air drying: drying the fresh walnut kernels in the step (1) at 40-50 DEG C for 8-20 hours. According to the method, freezing storage and hot air drying are combined, so that high-quality walnut kernels and walnut oil are obtained; for example, after the treatment, the lowest acid value is 0.521 mg / g, and the highest oil yield can reach 47.7%; the peroxide value is the lowest (0.0031 g / 100g), and the DPPH free radical scavenging rate is preferably 26.84%.

The objective is to provide a method for suppressing discoloration caused by the deterioration of oils and fats in oil and fat compositions used during cooking. [Solution] The process includes adding a prepared oil to edible oils and fats, The aforementioned edible oil has a peroxide value of 10 or less. The prepared oil is characterized in that it is obtained in the refining process of crude oil obtained from oilseed raw materials without carrying out a deoxidation process. A method for suppressing discoloration of a cooking oil composition.