CN112394116A - 一种针对含油脂类产品快速检测氧化哈败保质期的方法 - Google Patents
一种针对含油脂类产品快速检测氧化哈败保质期的方法 Download PDFInfo
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Abstract
本发明涉及一种针对含油脂类产品快速检测氧化哈败保质期的方法,包括如下步骤:1)、准确称取油脂样品,装入三角瓶中,并用6层本白布和1层牛皮纸将瓶口盖住,用棉绳扎口,置于恒温烘箱中,每日取样,直至感官评价哈败即止,将每日取得的样品置于‑4℃冰箱中保存,待强化试验结束统一进行过氧化值的测定;2)、将a中最后取得的油脂样与此前一天的油脂样品进行GC‑MS顶空气质分析,对上述两个样品气质图谱组分进行对比分析,以确定感官评价与气质分析判定的匹配度,从而确定强化对应温度下的感官哈败的突变周期;3)、氧化哈败预测模型构建。本发明方法短时、较为准确、可定量检测油脂类产品哈败保质期。
Description
技术领域
本发明方法属于食品领域,可快速检验含油脂类产品在保质期是否哈败的一种定量的检验方法
背景技术
货架期是指食品货架期(shelf-life)是指食品被贮藏在推荐的条件下,能够保持安全;确保理想的感官、理化和微生物特性;保留标签声明的任何营养值的一段时间。随着我国经济的增强,人们的生活水平不断提高,人们对食品品质也提出了更高的要求,而货架期成为消费者了解食品品质的重要依据之一,对保障食品安全具有重要意义。一般来说,货架期即为食品外包装上标签来标示。而传统标示的货架期往往与实际保质期存在较大差距,这与实际存放环境密切相关,一方面,若食品处于良好的贮运条件下,其实际贮存时间将大大超出货架期标示时间,但却因达到标注日期而被提前销毁,造成经济损失和不必要的浪费;另一方面,如果食品处于恶劣条件下,可能造成货架期时间前就已变质,存在很高的质量风险和安全隐患。
目前,国内外研究最多的预测油脂产品保质期的方法有三种方法:烘箱法、AOM法及Rancimat法测定油脂在几种不同温度下其过氧化值(PV)达到诱导期时间,在利用外推法计算出室温下PV值达到某一数值后所用时间,此值即为油脂产品的货架期寿命。也可以利用GC测定几种不同温度下油脂中正己醛达到某一定值时的时间,并利用外推法同样估计出该油脂的货架期寿命。这两种方法是目前预测油脂货架期受命的最佳方法。上述方法除烘箱法外,在进行高温强化试验时,需要借助专用的热强化仪器,价格高昂,对一般的小微食品加工企业来说不可承受。其次,对于许多小型食品企业,特别是食品香精企业,对种类繁多含油脂类产品在确定哈败周期上通常采用烘箱强化,当强化时间结束,无哈味产生,则视产品在货架期合格。而此方法只能定性的对产品进行预判,不仅强化周期长,且评价的准确性也不高。
基于上述技术的不足,本发明开发出一种在短时间内即可定量对含油脂类产品货架期能是否合格做出较为准确的判定方法,且无须采用价格高昂的专用仪器。可为生产企业类产品控制,为产品质量提升,起到了积极的推动作用。
发明内容
针对已有技术存在的不足,本发明的目的在于提供一种在短时、较为准确、可定量检测油脂类产品哈败保质期的方法。
本发明采用的技术方案为:
一种检测油脂类产品哈败保质期的方法,包括如下步骤:
1)、准确称取油脂样品200g,装入500mL三角瓶中,并用6层本白布和1层牛皮纸将瓶口盖住,用棉绳扎口,置于恒温烘箱中,温度设定范围50-120℃中一个点,每日取样,直至感官评价哈败即止,将每日取得的样品置于-4℃冰箱中保存,待强化试验结束统一进行过氧化值的测定;
2)、将a中最后取得的油脂样与此前一天的油脂样品进行GC-MS顶空气质分析,对上述两个样品气质图谱组分进行对比分析,以确定感官评价与气质分析判定的匹配度,从而确定强化对应温度下的感官哈败的突变周期;
3)、氧化哈败预测模型构建
X%为产品初始油脂含量
T为纯油脂在强化条件下的感官哈败突变的时间(d)
V0’为纯油脂初始过氧化值
Vt’为纯油脂强化温度下放置T天时测定的POV值
μ为(Vt’-V0’)/T,即平均过氧化值变化速率
V0为产品初始过氧化值
Vt为产品强化温度下放置T天时,测定的POV值
△V1为(Vt-V0)
t为室温放置时的纯油脂感官哈败周期(d);当产品强化实验后测得的产品数据,满足Vt﹤Vt’*X%,且△V1/T﹤μ时,则产品的感官哈败保质期≧t,则视产品合格,反之不合格。
室温放置时的纯油脂感官哈败周期实测确定,或者根据范特霍夫规则进行推测得出。
所述油脂样品为植物油、猪脂、牛脂、鸡脂、羊脂等油脂的一种或两种以上。
本发明所具有的有益效果:
本发明方法短时、较为准确、可定量检测油脂类产品哈败保质期。
附图说明
图1:四种油脂在70℃过氧化值变化趋势图;
图2:四种油脂感官突变前后样品的GC-MS对比图谱;
图3:四种油脂在70℃下的感官哈败突变周期;
具体实施方式
以下通过实施例对本发明做进一步说明,但不限定本发明的保护范围。
采用本发明上述方法,大豆油、精炼鸡脂、精炼猪脂、精炼牛脂四种油脂在70℃过氧化值变化趋势图如图1所示;四种油脂感官突变前后样品的GC-MS对比图谱如图2所示;四种油脂在70℃下的感官哈败突变周期如图3所示。
实施例1:
(1)准确称取油脂样品200g,精炼鸡脂装入500mL三角瓶中,并用6层本白布和1层牛皮纸将瓶口盖住,用棉绳扎口,置于恒温烘箱中,温度设定范围70℃,每日取样,直至感官评价哈败即止,将每日取得的样品置于-4℃冰箱中保存,待强化试验结束统一进行过氧化值的测定
(2)将(1)中最后取得的精炼脂样与此前一天的油脂样品进行GC-MS顶空气质分析,对上述两个样品气质图谱组分进行对比分析,感官评价与气质分析判定相匹配,确定了精炼鸡脂在70℃下放置的感官突变为3天
(3)含精炼鸡脂类产品的氧化哈败模型的构建
精炼鸡油初始过氧化值为30.7(meq/kg·d),
70℃,放置3d的精炼鸡脂的过氧化值为119.8(meq/kg·d)
平均过氧化值变化速率为29.7(meq/kg·d)
室温下放置的精炼鸡油哈败味产生大约为1.2年
X%为产品的单一油脂含量
V0为含精炼鸡油类产品初始过氧化值
Vt为含精炼鸡油类产品70℃下放置3天时,测得的POV值
△V1为(Vt-V0)
Vt’为油脂感官突变时对应的POV值
t为室温放置时的纯油脂感官哈败周期(d);其感官哈败周期既可实测确定,也可以根据范特霍夫规则进行推测得出。当产品强化实验后测得的产品数据,满足Vt﹤119.8*X%,且△V1/3﹤29.7时,则产品的感官哈败保质期≧1.2年,则该产品可放置1.2年,反之亦然
d、模型适用性验证,验证结果如表1所示。
表1:精炼鸡脂的模型应用验证
Claims (3)
1.一种检测油脂类产品哈败保质期的方法,其特征在于:包括如下步骤:
1)、准确称取油脂样品200g,装入500mL三角瓶中,并用6层本白布和1层牛皮纸将瓶口盖住,用棉绳扎口,置于恒温烘箱中,温度设定范围50-120℃中一个点,每日取样,直至感官评价哈败即止,将每日取得的样品置于-4℃冰箱中保存,待强化试验结束统一进行过氧化值的测定;
2)、将a中最后取得的油脂样与此前一天的油脂样品进行GC-MS顶空气质分析,对上述两个样品气质图谱组分进行对比分析,以确定感官评价与气质分析判定的匹配度,从而确定强化对应温度下的感官哈败的突变周期;
3)、氧化哈败预测模型构建
X%为产品初始油脂含量
T为纯油脂在强化条件下的感官哈败突变的时间(d)
V0’为纯油脂初始过氧化值
Vt’为纯油脂强化温度下放置T天时测定的POV值
μ为(Vt’-V0’)/T,即平均过氧化值变化速率
V0为产品初始过氧化值
Vt为产品强化温度下放置T天时,测定的POV值
△V1为(Vt-V0)
t为室温放置时的纯油脂感官哈败周期(d);当产品强化实验后测得的产品数据,满足Vt﹤Vt’*X%,且△V1/T﹤μ时,则产品的感官哈败保质期≧t,则视产品合格,反之不合格。
2.根据权利要求1所述的一种检测油脂类产品哈败保质期的方法,其特征在于:室温放置时的纯油脂感官哈败周期实测确定,或者根据范特霍夫规则进行推测得出。
3.根据权利要求1或2所述的一种检测油脂类产品哈败保质期的方法,其特征在于:所述油脂样品为植物油、猪脂、牛脂、鸡脂、羊脂等油脂的一种或两种以上。
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