45 results about "Peroxide value" patented technology

The invention provides a quality detection device and method for edible oil production. The method comprises the following steps: collecting spectral data and peroxide value of each edible oil sample; extracting a frequency doubling absorption peak during stretching vibration of each chemical bond from each spectral data, and performing cross validation on the oxidation process of the edible oil according to all the frequency doubling absorption peaks and all the peroxide values to obtain a plurality of chemical characteristic variables related to oxidation of the edible oil; establishing an oxidation kinetic model of the edible oil according to all the chemical characteristic variables, and predicting the optimal oxygen flow rate of oxidation of the edible oil through the oxidation kinetic model; performing oxidation stability detection on the edible oil, and when the optimal oxygen flow rate is greater than the oxygen flow rate in the oxidation stability detection, correcting the oxidation stability detection result according to the optimal oxygen flow rate to obtain the oxidation induction time of the edible oil. By adopting the scheme of the invention, the detection error caused by the mismatching of the oxygen flow rate in the oxidation stability detection can be eliminated.

The invention discloses a carya illinoensis oil shelf life prediction model and a construction method thereof, the initial peroxide value, the storage temperature and the final peroxide value of carya illinoensis oil are input into the carya illinoensis oil shelf life prediction model, and the shelf life of cold-pressed carya illinoensis oil or hot-pressed carya illinoensis oil can be predicted; the construction method comprises the following steps: firstly, storing an oil sample at a constant temperature and measuring a peroxide value, secondly, substituting the peroxide value into a primary reaction kinetic equation to obtain a peroxide value change rate constant, and finally, substituting the peroxide value change rate constant into an Arrhenius equation to obtain a peroxide value shelf life prediction model of the carya illinoensis oil. The carya illinoensis oil shelf life prediction model provided by the invention can predict the shelf life of cold-pressed or hot-pressed carya illinoensis oil stored at 20-60 DEG C, the prediction accuracy can reach 80% or above, and the carya illinoensis oil shelf life prediction model has the characteristics of real-time performance, high efficiency and accuracy, and provides a theoretical basis for evaluating the stability and quality control of the carya illinoensis oil.

A grain and oil quality automatic detection device disclosed by the present invention comprises a belt conveyor, a first detection mechanism, a second detection mechanism, a driving mechanism, a cleaning mechanism and a collection mechanism, the belt conveyor is provided with a plurality of placing sleeves for bearing oil sample tanks, the first detection mechanism is used for detecting color, impurity and transparency of oil samples, and the second detection mechanism is used for detecting color, impurity and transparency of the oil samples. The second detection mechanism is used for detecting the acid value, the peroxide value and the moisture of an oil sample, the driving mechanism drives the second detection mechanism to move between a detection position and a cleaning position, the cleaning mechanism is used for performing heating flushing and hot air drying on a detection head, and the collection mechanism is used for performing separation and recovery treatment on detected oil and a sample tank; according to the device, the whole process automation of continuous and automatic conveying of edible oil samples, image and physical and chemical property detection, automatic cleaning and drying of a detection head and sample tank recovery is realized, and the problems of low efficiency, high pollution risk and high manual participation degree of an existing detection mode are solved.

The invention relates to a method for detecting the peroxide value and the acid value of food, and belongs to the technical field of detection instruments. Putting a to-be-detected sample into the reagent bottle, and then dropwise adding a detection reagent into the reagent bottle; in the process, a light source is used for irradiating the reagent bottle, and a sensor is used for receiving light reflected by the reagent in the reagent bottle; the control system detects the light received by the sensor; when the color of the received light is a preset value, dropwise adding of the detection reagent is stopped; recording a titration end point, and determining a peroxide value; the acid value can be measured by the same method, and the color of the solution judged by the titration end point for measuring the peroxide value is different. According to the invention, light is utilized to irradiate a reagent and a sensor is utilized to carry out color detection, so that automatic detection of a peroxide value and an acid value can be realized, the detection precision can be improved, automatic detection can be carried out for a long time, and the detection efficiency is improved; meanwhile, workers are prevented from inhaling gas with pungent smell, and harm of chemical reagents to experimenters is reduced.

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 present invention belongs to the field of oil detection, and specifically discloses a device and method for online electronic tongue identification of tea oil quality during supercritical extraction. A mixed solution of particle liquid and surfactant is added to an autoclave; the potential signal of the electronic tongue sensor arranged in the autoclave is read, and then converted by the Weber-Fechner law on the PC side, and finally a taste information file is obtained; then the taste information is substituted into the model through the preset tea oil acid value, peroxide value, total tocopherol, sterol, and squalene model on the PC side, and the corresponding physical property parameters and substance content are obtained to comprehensively evaluate the quality of tea oil; this method can complete the determination of a sample in a relatively short time, based on the mode of online electronic tongue identification during supercritical extraction, and realizes online evaluation of tea oil quality. It is simple, fast, low-cost, environmentally friendly, and has great advantages over traditional chemical methods.

The utility model relates to the technical field of sauce detection, and discloses a titration device for detecting the peroxide value of sauce, which comprises a working table, a groove is arranged in the middle of the top end of the working table, a titration cup is arranged in the groove, and fixing mechanisms for limiting the titration cup are arranged at the top end of the working table and on two sides of the titration cup. A supporting frame is arranged on one side of the top end of the workbench, a cross beam is arranged in the supporting frame in a sliding mode, a clamping frame is arranged below the cross beam in a sliding mode, and a burette is fixed in the clamping frame through a clamping mechanism, so that the burette is arranged in the through hole. The titration containers with different sizes can be fixed through the arranged fixing mechanism, and the position of the burette can be adjusted according to the position of the through hole through the arrangement of the cross beam capable of moving up and down, the clamping frame capable of moving back and forth and the clamping mechanism capable of movably clamping the burette, so that the burette is arranged in the through hole.

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 present application discloses a non-destructive determination method for the peroxide value and acid value of virgin olive oil based on fluorescence inner filter effect correction, belonging to the field of spectral technology detection. First, olive oil samples with different oxidation degrees are obtained and the standard values of peroxide value and acid value are tested; absorption spectra and laser-induced fluorescence spectra are collected; candidate characteristic fluorescence wavelengths are determined through spectral analysis; the influence of fluorescence inner filter effect on the detection results under different candidate characteristic fluorescence wavelengths is verified to obtain the optimal characteristic fluorescence wavelength; a quantitative prediction model for the peroxide value and acid value of olive oil is established with the fluorescence intensity and absorption coefficient at the optimal characteristic fluorescence wavelength, the absorption coefficient at the excitation wavelength, and the standard values of peroxide value and acid value. The modeling of the present invention only requires absorption signals at two wavelengths and a fluorescence signal at a single wavelength, which can effectively eliminate the influence of fluorescence inner filter effect on the detection results and achieve accurate, rapid and non-destructive prediction of the peroxide value and acid value of different brands of olive oil.

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 discloses a method for predicting the quality of frying oil assisted by artificial intelligence, and belongs to the technical field of food quality detection. The method comprises the following steps: firstly, determining an oxidized triglyceride early warning threshold value through temperature-time-index three-dimensional modeling on the basis of relevance between the oxidized triglyceride content and physicochemical indexes such as acid value, polar substances and peroxide value in a grease frying process; secondly, a layered random forest prediction model is constructed based on multi-factor and multi-index relation analysis, the first layer predicts the oxidized triglyceride content based on the frying temperature, time and fatty acid composition, and the second layer synchronously outputs an acid value, a peroxide value and a polar component in combination with an oxidized triglyceride prediction value. The oxidation risk can be recognized in advance, the problems that traditional indexes are high in hysteresis quality and high in detection cost are solved, and early warning and accurate prediction of the oxidation degree of the frying oil are achieved.

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.

The invention belongs to the fields of grease chemistry and chemical industry, and discloses a method for preparing polyunsaturated fatty acid calcium with a low peroxide value. According to the method, a polyunsaturated fatty acid raw material and an alkaline calcium compound directly react to obtain polyunsaturated fatty acid calcium salt by controlling the temperature (90-130 DEG C) and the pressure (0.12-0.20 MPa) of a reaction system under the protection effect of inert gas, and then the polyunsaturated fatty acid calcium salt is crushed, washed with water, dried and the like to prepare the low-peroxide-value polyunsaturated fatty acid calcium product. The method is simple in process, short in reaction time and low in temperature requirement, the product yield exceeds 96%, the damage rate of unsaturated fatty acid in the prepared polyunsaturated fatty acid calcium product is low, the fishy smell is light, the peroxide value is stably lower than 4.0 meq / kg, and the method is suitable for large-scale production of polyunsaturated fatty acid calcium.

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 invention 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. According to the method, edible oil is firstly subjected to low-oxygen heating, then peroxide is prepared through a method of heating and oxygen introduction heating, a reverse micelle system is prepared and dispersed in vegetable oil, and dimethyl phthalate and diglyceride are added. The obtained standard sample is high in stability, the validity period is remarkably prolonged, and the standard sample is suitable for laboratory proficiency verification, internal quality control, method verification and other activities.

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.