CN103776976B - A kind of peanut oil stabilization of peroxide values quick judgment method - Google Patents
A kind of peanut oil stabilization of peroxide values quick judgment method Download PDFInfo
- Publication number
- CN103776976B CN103776976B CN201410023784.XA CN201410023784A CN103776976B CN 103776976 B CN103776976 B CN 103776976B CN 201410023784 A CN201410023784 A CN 201410023784A CN 103776976 B CN103776976 B CN 103776976B
- Authority
- CN
- China
- Prior art keywords
- peanut oil
- peroxide value
- sample
- peroxide
- months
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Fats And Perfumes (AREA)
- Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
Abstract
The present invention relates to a kind of peanut oil peroxide value quick judgment method, comprise the steps: that a. samples: peanut oil sample to be measured is shaken up, gets sample segment and be placed in container, stand-by; B. heat: the container filling sample is heated under the environment of 100-130 DEG C; C. cool: the sample through b step process is cooled to room temperature rapidly; D. peroxide value is measured: the measurement sample through step c process being carried out to peroxide value; E. judge: the peroxide value recorded is converted into the peroxide value that room temperature deposits lower 18 months, then compares with GB, judgement sample stabilization of peroxide values.The method overcome classic method and can only judge current peanut oil peroxide value, anticipation can be carried out to the stabilization of peroxide values that process deposited by following peanut oil in the short period of time, significantly save the test duration.
Description
Technical field
The present invention relates to a kind of stabilization of peroxide values determination methods, be specifically related to a kind of peanut oil stabilization of peroxide values quick judgment method.
Background technology
Peanut oil color and luster is limpid, fragrant, and flavour is good to eat, is the edible oil that a kind of ratio is easier to digest.Peanut oil, containing unsaturated fatty acid more than 80% (wherein containing oleic acid 41.2%, linoleic acid 37.6%), also contains palmitic acid, the saturated fatty acid such as stearic acid and arachidic acid 19.9% in addition.Also containing the material that sterol, wheat germ phenol, phosphatide, vitamin E, choline etc. are useful to human body in peanut oil.Frequent edible peanut oil, can prevent wrinkled skin aging, and protection vascular wall, prevents thrombosis, contributes to prevention of arterial sclerosis and coronary heart disease.Choline in peanut oil, also can improve the memory of human brain, delay brain function decline.
Peanut oil has many benefits to human body, receives the favor of people, obtains a large amount of application.But, peanut oil is in storing process, because the impact being subject to the factor such as oxygen, temperature and light photograph will occur to be oxidized and form superoxide, wherein superoxide can form aldehyde, ketone etc. further, cause and become sour, bring injury will to user's health, therefore, the measurement of peanut oil peroxide value be seemed very important.
Publication number is the application for a patent for invention file of CN1540319A, disclose a kind of method detecting the peroxide value of liquid edible oil, the method is by colorimetric scale, by the scope of visual method semiquantitative determination peroxide value, or utilize the peroxide value of visible spectrometer quantitative measurment peanut oil, whether oxidative rancidity is produced under can only judging peanut oil current state, cannot measure the change of peanut oil peroxide value in longer-term storage process, thus cannot judge the quality stability of peanut oil.
Summary of the invention
The current peroxide value of peanut oil can only be measured in order to solve existing method, the invention provides a kind of method effectively can predicted the peroxide value of peanut oil in following storing process, judge stabilization of peroxide values and peanut oil quality.
For solving the problem, the technical solution adopted in the present invention is as follows:
A kind of peanut oil stabilization of peroxide values quick judgment method, comprises the steps:
A. sample: peanut oil sample to be measured is shaken up, gets sample segment and be placed in container, stand-by; Container preferentially selects flask, beaker etc.
B. heat: the container filling sample is heated 7h under the environment of 100-130 DEG C;
C. cool: the sample through b step process is cooled to room temperature rapidly;
D. peroxide value is measured: the measurement sample through step c process being carried out to peroxide value;
E. judge: peroxide value Step d recorded is converted into the peroxide value recorded when peanut oil sample under normal temperature deposits 18 months, peroxide value when peanut oil sample deposits 18 months under described Step d and normal temperature is by following formula scales:
y＝0.9683x+0.0987 R
2＝0.9984
Wherein, peroxide value when y represents that peanut oil sample at room temperature deposits 18 months, x represents that peanut oil sample heats the peroxide value of 7h under the environment of 100-130 DEG C, and R is related coefficient;
In general, the following peroxide value of peanut oil is judged, the most important thing is to judge that whether this peanut oil is good in shelf-life endoperoxides value, in general the shelf-life of peanut oil is 18 months, we can judge the quality of peanut oil by mensuration peanut oil natural room temperature being deposited to 18th month peroxide value, in order to avoid test needed wait time is long, we can select above-mentioned quick judgment method to predict.
Then, the peroxide value when peanut oil sample that obtains of converting at room temperature being deposited 18 months and GB GB/T 5009.37-2003 compare, and judge the stability of peroxide value.Described standard is as follows:
Have good stability index: if 3m is mol/kg≤sample measurement peroxide value≤5m mol/kg (m mol/kg, peroxide value unit, i.e. mM every kilogram), then judge that sample stabilization of peroxide values is good;
Poor stability index: if 6m is mol/kg≤sample measurement peroxide value, then judge that sample stabilization of peroxide values is poor.
In the present invention, the formula in described step e is preferably set up by following steps:
F. get a peanut oil sample, deposit at normal temperatures, measured once the peroxide value of this peanut oil sample at interval of one month, set up data group one; The assay method of measuring method described in GB GB/T 5538-2005; Result is as table 1:
Table 1 peanut oil normal temperature storage peroxide value result of variations (unit: m mol/kg)
| 0 month | 1 month | 2 months | 3 months | 4 months | 5 months | 6 months | |
| Peanut oil A | 1.51 | 1.88 | 2.47 | 2.57 | 2.86 | 3.12 | 3.31 |
| Peanut oil B | 1.45 | 2.01 | 2.29 | 2.49 | 2.97 | 3.1 | 3.05 |
| Peanut oil C | 1.49 | 1.93 | 2.32 | 2.52 | 2.84 | 3.11 | 3.17 |
| Peanut oil D | 1.43 | 2.11 | 2.26 | 2.36 | 2.43 | 2.77 | 2.89 |
| Peanut oil E | 1.4 | 1.97 | 2.32 | 2.52 | 2.84 | 3.21 | 3.6 |
| 7 months | 8 months | 9 months | 10 months | 11 months | 12 months | 13 months | |
| Peanut oil A | 3.53 | 3.56 | 3.77 | 3.73 | 3.90 | 4.16 | 4.29 |
| Peanut oil B | 3.28 | 3.39 | 3.54 | 3.65 | 3.73 | 3.82 | 4.13 |
| Peanut oil C | 3.24 | 3.40 | 3.66 | 3.87 | 4.00 | 3.97 | 4.05 |
| Peanut oil D | 3.36 | 3.84 | 4.67 | 5.23 | 5.59 | 6.00 | 6.73 |
| Peanut oil E | 3.81 | 4.15 | 4.33 | 4.48 | 4.51 | 4.60 | 4.93 |
| 14 months | 15 months | 16 months | 17 months | 18 months | |||
| Peanut oil A | 4.46 | 4.58 | 4.59 | 4.69 | 4.74 | ||
| Peanut oil B | 4.22 | 4.24 | 4.39 | 4.45 | 4.43 | ||
| Peanut oil C | 4.19 | 4.26 | 4.29 | 4.33 | 4.67 | ||
| Peanut oil D | 7.34 | 7.72 | 8.28 | 8.55 | 9 | ||
| Peanut oil E | 5.36 | 5.72 | 6.03 | 6.43 | 6.8 |
G. get the peanut oil sample with same batch of f step, this peanut oil sample is carried out heating under the environment of 100-130 DEG C, in heating process, sampled from this peanut oil sample at interval of 1 hour, be cooled to room temperature in 5min, then measure peroxide value, set up data group two; The assay method of measuring method described in GB GB/T 5538-2005; Result is as table 2:
Peroxide value result of variations (unit: m mol/kg) under table 2 peanut oil 100-130 DEG C of condition
| 0h | 1h | 2h | 3h | 4h | 5h | 6h | 7h | |
| Peanut oil A | 1.51 | 1.95 | 3.26 | 3.47 | 3.53 | 3.62 | 3.79 | 4.68 |
| Peanut oil B | 1.45 | 1.87 | 3.12 | 3.33 | 3.58 | 3.71 | 3.99 | 4.59 |
| Peanut oil C | 1.49 | 1.74 | 3.25 | 3.33 | 3.58 | 3.71 | 3.99 | 4.72 |
| Peanut oil D | 1.43 | 3.34 | 5.1 | 5.96 | 6.77 | 7.21 | 7.5 | 9.2 |
| Peanut oil E | 1.4 | 2.97 | 4.31 | 5.07 | 5.34 | 5.58 | 5.82 | 6.91 |
H. the peroxide value data recorded when 18 months in group of fetching data with heat the peroxide value data that 7h records in data group two and associate, utilize the formula in linear regression method establishment step e;
Found by the great many of experiments of inventor, same peanut oil sample under 100-130 DEG C of condition, heat that (guaranteeing the quality date of expiry of the period of peanut oil) when within 7 hours, depositing 18 months with this peanut oil sample under room temperature state survey peroxide value numerical value closely, therefore various peanut oil sample is heated peroxide value measured when depositing 18 months with this peanut oil sample under room temperature state in 7 hours as associating by inventor under 100-130 DEG C of condition, peroxide value when namely at room temperature depositing 18 months using peanut oil sample is as ordinate, under the environment of 100-130 DEG C, the peroxide value of 7h is heated as horizontal ordinate using peanut oil sample, then the numerical value getting the peroxide value heating 7 hours under 100-130 DEG C of condition and preserve 18 months under normal temperature of above-mentioned various peanut oil sample obtains some coordinate points, then linear regression method is utilized to calculate the conversion relation recording peroxide value under two states, obtain:
y＝0.9683x+0.0987 R
2＝0.9984
Wherein, peroxide value when y represents that peanut oil sample at room temperature deposits 18 months, x represents that peanut oil sample heats the peroxide value of 7h under the environment of 100-130 DEG C, and R is related coefficient.As can be seen from above-mentioned formula, the two has good correlativity.
In the present invention, the container adopted in described a step is preferably beaker.
Preferably, in described a step, sample size is 10-30g.
Preferably, in described b step, heating environment is provided by air dry oven.
Preferably, the time of described step c cooling is 5min.
Preferably, the peroxide value measuring method of described Step d is GB GB/T 5009.37-2003.
The peanut oil peroxide value quick judgment method of the present invention program, compared with prior art, advantage is: this method is by accelerating the oxidation of unsaturated acid in peanut oil at a certain temperature and measuring the peroxide value of different time points, itself and natural room temperature are deposited measuring the peroxide value without the time period in situation simultaneously, the corresponding relation of state of nature resting period and heat time is set up by peroxide value, thus can by controlling the peroxide value recorded of heat time and predicting following 18 months time (expiration date peanut oil shelf-life) peanut oil peroxide value, compared by measured peroxide value and GB, can judge peanut oil shelf-life endoperoxides value stabilization, the method overcome classic method and can only judge current peanut oil peroxide value, anticipation can be carried out in the short period of time to the stabilization of peroxide values that process deposited by following peanut oil, significantly save the test duration, simultaneously simple, convenient, save cost, the method goes for various peanut oil sample simultaneously, is widely used.
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment
Embodiment 1
The quick judgement of hawk mark peanut oil stabilization of peroxide values, comprises the following steps:
(1) be that the peanut oil sample of 900ml shakes up by specification, get 30 grams of samples with glue head straw and be placed in 150 milliliters of glass beakers.
(2) beaker filling sample is put into air dry oven, adjust the temperature to 100 DEG C.
(3) heat 7 hours.
(4) taking-up is cooled to room temperature rapidly, utilizes the method for GB GB/T 5009.37-2003 to measure peroxide value.
The peroxide value of a sample was measured in heating at interval of one hour, in the measurement result of 0h, 2h, 6h and 7h in table 3 by the method for GB/T5009.37-2003:
Table 3 (unit: m mol/kg)
Under to this peanut oil sample natural storage state of same batch, measure a peroxide value by the method for GB/T 5009.37-2003 at interval of one month, the numerical value 0 month, 6 months, 12 months and 18 months is in table 2:
Table 4 (unit: m mol/kg)
By the data in table 3, table 4, can find out in peroxide value and the heating peroxide value of 7 hours of 18th month peanut oil shelf-life close, can using the two as corresponding corresponding group, compared by the peroxide value standard evaluation system expired 18 months with peanut oil, its peroxide value is 9.96mmol/kg, and peroxide value oxidation stability is poor.
Embodiment 2
The quick judgement of Shandong flower peanut oil stabilization of peroxide values, comprises the following steps:
(1) be that the peanut oil sample of 1L shakes up by specification, get 20 grams of samples with glue head straw and be placed in 150 milliliters of glass beakers.
(2) beaker filling sample is put into air dry oven, adjust the temperature to 120 DEG C.
(3) heat 7 hours.
(4) taking-up is cooled to room temperature rapidly, utilizes the method for GB GB/T 5009.37-2003 to measure peroxide value.
The peroxide value of a sample was measured in heating at interval of one hour, in the measurement result of 0h, 2h, 6h and 7h in table 5 by the method for GB/T 5009.37-2003
Table 5 (unit: m mol/kg)
Under to this peanut oil sample natural storage state of same batch, measure a peroxide value by the method for GB/T 5009.37-2003 at interval of one month, the numerical value 0 month, 6 months, 12 months and 18 months is in table 6:
Table 6 (unit: m mol/kg)
By table 5, table 6 data, can find out in peroxide value and the heating peroxide value of 7 hours of 18th month peanut oil shelf-life close, can using the two as corresponding corresponding group, compared by the peroxide value standard evaluation system expired 18 months with peanut oil, its peroxide value is 6.63mmol/kg, and peroxide value oxidation stability is poor.
Embodiment 3
Recklessly a Ji spends Gu Fa little to express oil from peanuts the quick judgement of stabilization of peroxide values, comprises the following steps:
(1) be that the peanut oil sample of 1L shakes up by specification, get 10 grams of samples with glue head straw and be placed in 150 milliliters of glass beakers.
(2) beaker filling sample is put into air dry oven, adjust the temperature to 130 DEG C.
(3) heat 7 hours.
(4) taking-up is cooled to room temperature rapidly, utilizes the method for GB GB/T 5009.37-2003 to measure peroxide value.
The peroxide value of a sample was measured in heating at interval of one hour, in the measurement result of 0h, 2h, 6h and 7h in table 7 by the method for GB/T 5009.37-2003:
Table 7 (unit: m mol/kg)
Under to this peanut oil sample natural storage state of same batch, measure a peroxide value by the method for GB/T 5009.37-2003 at interval of one month, the numerical value 0 month, 6 months, 12 months and 18 months is in table 8:
Table 8 (unit: m mol/kg)
By data in table 7, table 8, can find out in peroxide value and the heating peroxide value of 7 hours of 18th month peanut oil shelf-life close, can using the two as corresponding corresponding group, compared by the peroxide value standard evaluation system expired 18 months with peanut oil, its peroxide value is 4.78mmol/kg, and peroxide value oxidation stability is good.
From the data measured by embodiment 1-3, peanut oil sample heat at 100-130 DEG C 7 hours with normal temperature under deposit 18 months time peroxide value closely, and in conjunction with the reduction formula of the numerical value surveyed in summary of the invention and foundation, can find out, the inventive method can be good at predicting the peroxide value of peanut oil sample following 18 months time, stabilization of peroxide values in the shelf-life of peanut oil can be judged accurately, and be applicable to various peanut oil product, be widely used.
Above-mentioned embodiment is only the preferred embodiment of the present invention; can not limit the scope of protection of the invention with this, change and the replacement of any unsubstantiality that those skilled in the art does on basis of the present invention all belong to the present invention's scope required for protection.
Claims (9)
1. a peanut oil stabilization of peroxide values quick judgment method, is characterized in that comprising the steps:
A. sample: peanut oil sample to be measured is shaken up, gets sample segment and be placed in container, stand-by;
B. heat: the container filling sample is heated 7h under the environment of 100-130 DEG C;
C. cool: the sample through b step process is cooled to room temperature rapidly;
D. peroxide value is measured: the measurement sample through step c process being carried out to peroxide value;
E. judge: peroxide value Step d recorded is converted into the peroxide value recorded when peanut oil sample under normal temperature deposits 18 months, peroxide value when peanut oil sample deposits 18 months under described Step d and normal temperature is by following formula scales:
y＝0.9683x+0.0987
Wherein, peroxide value when y represents that peanut oil sample at room temperature deposits 18 months, x represents that peanut oil sample heats the peroxide value of 7h under the environment of 100-130 DEG C;
Then, the peroxide value when peanut oil sample that obtains of converting at room temperature being deposited 18 months and GB GB/T 5009.37-2003 compare, and judge the stability of peroxide value.
2. peanut oil stabilization of peroxide values quick judgment method according to claim 1, is characterized in that the formula in described step e is set up by following steps:
F. get a peanut oil sample, deposit at normal temperatures, measured once the peroxide value of this peanut oil sample at interval of one month, set up data group one;
G. get the peanut oil sample with same batch of f step, this peanut oil sample is carried out heating under the environment of 100-130 DEG C, in heating process, sampled from this peanut oil sample at interval of 1 hour, be cooled to room temperature in 5min, then measure peroxide value, set up data group two;
H. the peroxide value data recorded when 18 months in group of fetching data with heat the peroxide value data that 7h records in data group two and associate, utilize linear regression method, the formula in establishment step e.
3. peanut oil stabilization of peroxide values quick judgment method according to claim 1, is characterized in that: the container adopted in described a step is beaker.
4. peanut oil stabilization of peroxide values quick judgment method according to claim 1, is characterized in that: in described a step, sample size is 10-30g.
5. peanut oil stabilization of peroxide values quick judgment method according to claim 1, is characterized in that: in described b step, heating environment is provided by air dry oven.
6. peanut oil stabilization of peroxide values quick judgment method according to claim 1, is characterized in that: the time of described step c cooling is 5min.
7. peanut oil stabilization of peroxide values quick judgment method according to claim 1, is characterized in that: the peroxide value measuring method of described Step d is GB GB/T 5009.37-2003.
8. peanut oil stabilization of peroxide values quick judgment method according to claim 2, is characterized in that: the peroxide value measuring method of described f step is GB GB/T 5009.37-2003.
9. peanut oil stabilization of peroxide values quick judgment method according to claim 2, is characterized in that: the peroxide value measuring method of described g step is GB GB/T 5009.37-2003.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410023784.XA CN103776976B (en) | 2014-01-17 | 2014-01-17 | A kind of peanut oil stabilization of peroxide values quick judgment method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410023784.XA CN103776976B (en) | 2014-01-17 | 2014-01-17 | A kind of peanut oil stabilization of peroxide values quick judgment method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103776976A CN103776976A (en) | 2014-05-07 |
| CN103776976B true CN103776976B (en) | 2015-08-05 |
Family
ID=50569470
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410023784.XA Active CN103776976B (en) | 2014-01-17 | 2014-01-17 | A kind of peanut oil stabilization of peroxide values quick judgment method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103776976B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105241846A (en) * | 2014-07-11 | 2016-01-13 | 马井芳 | Method of detecting peroxide value of liquid-phase edible oil |
| CN106872654A (en) * | 2017-03-13 | 2017-06-20 | 上海融氏健康产业股份有限公司 | The evaluation method and calculator of a kind of grease freshness |
| CN108106924A (en) * | 2017-12-27 | 2018-06-01 | 广东美味鲜调味食品有限公司 | A kind of method for detecting edible pressed sesame color stability |
| CN109409588B (en) * | 2018-10-11 | 2022-03-01 | 江南大学 | Method for predicting edible oil color reversion |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070196452A1 (en) * | 2004-06-07 | 2007-08-23 | Jie Zhang | Flux-enabling compositions and methods for dermal delivery of drugs |
| GB2496092A (en) * | 2011-07-07 | 2013-05-08 | John Montgomery | Water treatment |
| CN103245660B (en) * | 2013-05-07 | 2015-09-30 | 浙江大学 | A kind of edible oil and fat determination of POV composite reagent and detection method |
-
2014
- 2014-01-17 CN CN201410023784.XA patent/CN103776976B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103776976A (en) | 2014-05-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103776976B (en) | A kind of peanut oil stabilization of peroxide values quick judgment method | |
| López et al. | On the analysis of Canadian Holstein dairy cow lactation curves using standard growth functions | |
| Hauser et al. | Reliability of maximal lactate-steady-state | |
| CN103404447B (en) | Gather method and the special purpose device for setting up broiler chicken living environment Comfort Evaluation model data | |
| JP2007226775A (en) | Body weight adjustment method, and apparatus for carrying out this method | |
| Lioumbas et al. | Surface water evaporation and energy components analysis during potato deep fat frying | |
| Lu et al. | The association between life history strategy and mate preference in men | |
| Everds | Deciphering sources of variability in clinical pathology—it’s not just about the numbers: preanalytical considerations | |
| KR20170006887A (en) | System for measuring weight of poultry automatically in poultry farm | |
| CN106473708A (en) | Body temperature prediction method and device and electronic thermometer | |
| CN203290054U (en) | Multifunctional animal comprehensive measuring instrument | |
| CN205514551U (en) | Inspecting device special for animal husbandry and veterinary | |
| JPH01300830A (en) | Predictor for plant growth period | |
| Rowland et al. | Venous blood gas and chemistry components are moderately heritable in commercial white egg-laying hens under acute or chronic heat exposure | |
| Sokoloff et al. | A comparative analysis of huddling in infant Norway rats and Syrian golden hamsters: Does endothermy modulate behavior? | |
| CN106198869B (en) | Feed antioxidant effect appraisal procedure and feed shelf-life Forecasting Methodology after addition antioxidant | |
| CN103931964A (en) | Frying process for lowering acid value of oil in red camphor oil hotpot soup base | |
| Robison et al. | Feed efficiency in swine. II. Prediction of efficiency and genetic correlations with carcass traits | |
| CN104082243A (en) | Method for judging uncomfortableness of broiler chickens according to grooming behavior time distribution | |
| Alpert | The cross-sectional and longitudinal dependence of the resting metabolic rate on the fat-free mass | |
| CN104082244A (en) | Method for judging hot uncomfortableness of broiler chickens according to resting ethogram time distribution | |
| Sulabo et al. | Validation of flank-to-flank measurements for predicting boar weight | |
| Peebles et al. | Comparative evaluation of air cell and eggshell temperature measurement methodologies used in broiler hatching eggs during late incubation | |
| Zhang et al. | Applications of low-field pulsed nuclear magnetic resonance technique in lipid and food | |
| Zhang et al. | Assessment of young and aged hematopoietic stem cell activity by competitive serial transplantation assays |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20140507 Assignee: GUANGDONG CHUBANG FOOD Co.,Ltd. Assignor: GUANGDONG MEIWEIXIAN FLAVORING & FOOD Co.,Ltd. Contract record no.: X2021980007036 Denomination of invention: A fast judgment method for peroxide value stability of peanut oil Granted publication date: 20150805 License type: Common License Record date: 20210729 |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20211029 Address after: 529800 No.1, Chubang Avenue, Yangxi County, Yangjiang City, Guangdong Province Patentee after: GUANGDONG CHUBANG FOOD Co.,Ltd. Address before: 528437 chef Road 1, Torch Development Zone, Zhongshan, Guangdong Patentee before: GUANGDONG MEIWEIXIAN FLAVORING & FOOD Co.,Ltd. |