CN110887832A - Method for detecting peroxide value of food oil - Google Patents
Method for detecting peroxide value of food oil Download PDFInfo
- Publication number
- CN110887832A CN110887832A CN201911046960.0A CN201911046960A CN110887832A CN 110887832 A CN110887832 A CN 110887832A CN 201911046960 A CN201911046960 A CN 201911046960A CN 110887832 A CN110887832 A CN 110887832A
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- CN
- China
- Prior art keywords
- color developing
- food
- peroxide value
- color
- slices
- 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.)
- Withdrawn
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Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N2021/7756—Sensor type
Abstract
The invention provides a method for detecting peroxide value of food grease, which comprises the following steps: s1, soaking the color developing slices in a color developing solution, taking out the soaked color developing slices, and drying the soaked color developing slices for later use; s2, taking the crushed oil processed food or the nut powder, putting the crushed oil processed food or the nut powder on a color developing sheet, and covering with aluminum foil paper. S3, placing the color developing sheet in the step S2 on a heater for heating, observing the color change of the color developing sheet, and comparing the color developing sheet with a color comparison card to judge the content of the peroxide value in the food oil. The method meets the national standard, and can detect the content of peroxide in the grease in a short time on site and judge whether the grease is fresh or not, thereby improving the food detection efficiency and avoiding unqualified food from flowing into the market.
Description
Technical Field
The invention belongs to the field of food biological detection, and particularly relates to a method for detecting peroxide value of food grease.
Background
In daily life, whether the purchased oil and fat processed food and plant nut food are fresh or deteriorated is also the most concerned food safety problem for general consumers. It is understood that the national standard GB19300-2014 "national food safety Standard nut and seed food" states that the peroxide value of a nut food should be less than 0.80g/100 g. When the peroxide value in the nuts exceeds the standard, the nut food can generate sour and pungent smell, and the nut product eaten by people has bitter and sour taste. Not only does this affect mouthfeel, but its nutritional value is also compromised.
The peroxide value is an index indicating the degree of oxidation of fats and oils, fatty acids, and the like, and is used to indicate whether or not food is deteriorated by oxidation. The quality and the deterioration degree of foods or plant nuts prepared by taking oil and fat as raw materials are judged by detecting the peroxide value of the foods or the plant nuts, so that whether the oil and fat processed foods and the nuts are fresh or not is judged. At present, peroxide value detection test paper on the domestic market can only be used for rapidly detecting peroxide values in edible oil and cannot be used for detecting peroxide values in oil and fat processed food and nut seeds.
Disclosure of Invention
In view of the above, the present invention provides a method for detecting peroxide value of food oil, which can detect the content of peroxide value in oil in short time on site to determine whether it is fresh, thereby improving food detection efficiency and preventing unqualified food from entering the market. The specific technical scheme is as follows:
a method for detecting the peroxide value of food oil is characterized by comprising the following steps:
s1, soaking the color developing slices in a color developing solution, taking out the soaked color developing slices, and drying the soaked color developing slices for later use;
s2, taking the crushed oil processed food or the nut powder, putting the crushed oil processed food or the nut powder on a color developing sheet, and covering with aluminum foil paper.
S3, placing the color developing sheet in the step S2 on a heater for heating, observing the color change of the color developing sheet, and comparing the color developing sheet with a color comparison card to judge the content of the peroxide value in the food oil.
Further, the drying temperature is 50 ℃ and the drying time is 10 min.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The following detailed description of embodiments of the invention is intended to be illustrative, and is intended to be illustrative only.
The method for detecting the peroxide value of the food oil is characterized by comprising the following steps of:
s1, soaking the color developing slices in a color developing solution, taking out the soaked color developing slices, and drying the soaked color developing slices for later use;
s2, extracting 10-15g of the crushed oil processed food or the nut powder, placing the crushed oil processed food or the nut powder on a color developing sheet, and covering an aluminum foil paper.
S3, placing the color developing sheet in the step S2 on a heater for heating, observing the color change of the color developing sheet, and comparing the color developing sheet with a color comparison card to judge the content of the peroxide value in the food oil. Through the heating, grease such as peroxide can be appeared to grease processing food or nut powder, and the grease can take place redox reaction with the color development thin slice, and according to the difference of peroxide concentration, the colour change that produces after reacting with the color development thin slice is also different, can judge the content of peroxide value in grease processing food and the nut seed with the colour comparison colour chip contrast colour, and is simple and convenient, high-efficient, accurate.
Further, the drying temperature is 50 ℃ and the drying time is 10 min.
While specific embodiments of the invention have been described in detail with reference to exemplary embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this invention. In particular, reasonable variations and modifications are possible within the scope of the foregoing disclosure and the appended claims without departing from the spirit of the invention.
Claims (2)
1. A method for detecting the peroxide value of food oil is characterized by comprising the following steps:
s1, soaking the color developing slices in a color developing solution, taking out the soaked color developing slices, and drying the soaked color developing slices for later use;
s2, placing the crushed oil processed food or the nut powder on a color developing sheet, and covering with aluminum foil paper;
s3, placing the color developing sheet in the step S2 on a heater for heating, observing the color change of the color developing sheet, and comparing the color developing sheet with a color comparison card to judge the content of the peroxide value in the food oil.
2. The method for detecting the peroxide value of the food oil according to claim 1, wherein the drying temperature is 50 ℃ and the drying time is 10 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911046960.0A CN110887832A (en) | 2019-10-30 | 2019-10-30 | Method for detecting peroxide value of food oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911046960.0A CN110887832A (en) | 2019-10-30 | 2019-10-30 | Method for detecting peroxide value of food oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110887832A true CN110887832A (en) | 2020-03-17 |
Family
ID=69746696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911046960.0A Withdrawn CN110887832A (en) | 2019-10-30 | 2019-10-30 | Method for detecting peroxide value of food oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110887832A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112946209A (en) * | 2021-02-03 | 2021-06-11 | 太原理工大学 | Non-contact detection tracking method and detection system for walnut powder freshness |
-
2019
- 2019-10-30 CN CN201911046960.0A patent/CN110887832A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112946209A (en) * | 2021-02-03 | 2021-06-11 | 太原理工大学 | Non-contact detection tracking method and detection system for walnut powder freshness |
| CN112946209B (en) * | 2021-02-03 | 2023-01-03 | 太原理工大学 | Non-contact detection tracking method and detection system for walnut powder freshness |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200317 |