CN114705648A - Method for detecting antioxidant BHT in edible oil by using ultraviolet spectrophotometer - Google Patents
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 69
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000008157 edible vegetable oil Substances 0.000 title claims abstract description 23
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims abstract description 75
- 238000002835 absorbance Methods 0.000 claims abstract description 45
- 239000000706 filtrate Substances 0.000 claims abstract description 39
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 36
- 239000003549 soybean oil Substances 0.000 claims abstract description 36
- 239000006228 supernatant Substances 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 239000012528 membrane Substances 0.000 claims abstract description 16
- 239000003153 chemical reaction reagent Substances 0.000 claims abstract description 7
- 238000001514 detection method Methods 0.000 claims abstract description 7
- 239000012086 standard solution Substances 0.000 claims description 26
- 239000000243 solution Substances 0.000 claims description 13
- 239000011521 glass Substances 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 2
- 238000004458 analytical method Methods 0.000 abstract description 2
- 230000035945 sensitivity Effects 0.000 abstract description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 75
- 235000006708 antioxidants Nutrition 0.000 description 43
- 238000005286 illumination Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229910052724 xenon Inorganic materials 0.000 description 3
- FHNFHKCVQCLJFQ-UHFFFAOYSA-N xenon atom Chemical compound [Xe] FHNFHKCVQCLJFQ-UHFFFAOYSA-N 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000012452 mother liquor Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 208000035859 Drug effect increased Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000003502 gasoline Substances 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 238000012417 linear regression Methods 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002211 ultraviolet spectrum Methods 0.000 description 1
- 238000010200 validation analysis Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- 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
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/33—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using ultraviolet light
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/03—Edible oils or edible fats
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
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- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a method for detecting antioxidant BHT in edible oil by an ultraviolet spectrophotometer, which comprises the steps of adding a methanol solution serving as an antioxidant BHT detection reagent into soybean oil to be detected, quickly mixing the reagent and the soybean oil uniformly, centrifuging, sucking supernatant, and filtering the supernatant by a filter membrane to obtain filtrate; and detecting the absorbance of the filtrate at 278nm by using an ultraviolet spectrophotometer to determine the antioxidant BHT in the soybean oil to be detected. The method has the advantages of simple operation, low detection limit, high sensitivity and high anti-interference capability, and has wide method prospect in the fields of antioxidant BHT analysis of edible oil and the like.
Description
Technical Field
The invention relates to the technical field of analytical chemistry, in particular to a method for detecting antioxidant BHT in edible oil by using an ultraviolet spectrophotometer.
Background
The antioxidant BHT is chemically named as dibutyl hydroxy toluene, the antioxidant effect of the dibutyl hydroxy toluene is realized by autoxidation of the dibutyl hydroxy toluene, and the dibutyl hydroxy toluene is one of the antioxidants with the largest production capacity at present in China. The antioxidant BHT belongs to the main anti-space hindered phenol antioxidants in the category of antioxidants, and plays a role of resisting oxidation continuously for a long time by capturing free radicals generated in the degradation process of organic matters.
The antioxidant BHT is white crystal which is odorless, tasteless and nontoxic. Melting point 71 deg.C, boiling point 265 deg.C, insolubility in water and dilute alkali, solubility in benzene, toluene, ethanol, gasoline and food oil, and solubility: ethanol 25chemical book%, soybean oil 30%, cotton seed oil 20%, lard 40%. The antioxidant is mainly used in the field of edible oil of food, the oxygen content in and around the food is reduced through the reduction reaction of the antioxidant, and some antioxidants such as ascorbic acid and erythorbic acid are easy to oxidize, so that oxygen in the food can firstly react with the antioxidants, thereby avoiding the oxidation of the edible oil and further increasing the shelf life of the edible oil.
However, studies have shown that improper supplementation of antioxidants can induce illness and increase the chances of human death. Currently, various methods have been developed to detect the concentration of BHT, an antioxidant, including liquid chromatography and gas chromatography. However, the above methods usually have the disadvantages of complicated sample pretreatment, expensive instruments and equipment, and the like, and a new method for accurately and efficiently determining the concentration of the antioxidant BHT is urgently needed to be developed.
Therefore, a method for detecting the antioxidant BHT in the edible oil by using an ultraviolet spectrophotometer is provided.
Disclosure of Invention
The invention aims to provide a method for detecting antioxidant BHT in edible oil by using an ultraviolet spectrophotometer, aiming at improving the defects of a detection scheme in the background technology.
The invention achieves the purpose through the following technical scheme:
the invention provides a method for detecting antioxidant BHT in edible oil by an ultraviolet spectrophotometer, which comprises the steps of adding a methanol solution serving as an antioxidant BHT detection reagent into soybean oil to be detected, uniformly mixing, centrifuging, sucking supernatant, and filtering by a filter membrane to obtain filtrate; and detecting the absorbance of the filtrate at 278nm by using an ultraviolet spectrophotometer to determine the concentration of the antioxidant BHT in the soybean oil to be detected.
Further, the method specifically comprises the following steps:
(1) preparing a concentration solution: pouring 0.02g of BHT standard substance into a 30ml glass bottle, and adding 20ml of methanol into the glass bottle to prepare a standard solution of 1 mg/ml;
(2) drawing a standard working curve: preparing antioxidant BHT standard solutions with different concentrations by matching the standard solution with 1mg/ml and methanol, centrifuging, sucking supernate, filtering by a filter membrane to obtain filtrate, detecting the absorbance of the filtrate at 278nm by using an ultraviolet spectrophotometer, drawing a working curve by using the filtrate of the antioxidant BHT standard solutions with different concentrations and the absorbance of the corresponding filtrate, and obtaining the correlation between the filtrate and the filtrate;
(3) antioxidant BHT determination of samples to be tested: adding methanol into the soybean oil to be detected, uniformly mixing, centrifuging, absorbing supernatant, filtering by a filter membrane to obtain filtrate, detecting the absorbance of the filtrate by using an ultraviolet spectrophotometer, and obtaining the concentration of the antioxidant BHT in the soybean oil to be detected according to the obtained absorbance and the working curve.
Further, the concentration range of the antioxidant BHT standard solution in the step (2) is 10-100mg/L, specifically 100mg/L, 80mg/L, 40mg/L, 20mg/L and 10 mg/L.
Further, the step (2) comprises the following specific steps:
(1) preparing antioxidant BHT solutions with different concentrations in a concentration range of 10-100mg/L, respectively taking antioxidant BHT standard solutions with different concentrations, sufficiently shaking and uniformly mixing, centrifuging, sucking supernatant, and filtering with 0.22um filter membrane to obtain filtrate;
(2) detecting the absorbance of the filtrate by using an ultraviolet spectrophotometer, and measuring the absorbance of different filtrates at 278nm, which is recorded as AiThe absorbance of the BHT sample without antioxidant is recorded as A0；
(3) Calculating the absorbance Δ A ═ Ai-A0And according to antioxidant BHT and delta A data, drawing a standard working curve-, and obtaining the correlation between the antioxidant BHT and the delta A.
Further, the correlation fit is 8.33 × 10-3x +0.00957, x representing antioxidant BHT in mg/L and y being the absorbance at 278 nm.
Further, the step (3) comprises the following specific steps:
(1) accurately weighing 2g of soybean oil in a 10ml plastic centrifuge tube, adding methanol with the total amount of 10ml in three times, respectively and quickly mixing uniformly on a vortex mixer, fully shaking and mixing uniformly, absorbing supernate after centrifugation, and filtering through a 0.22um filter membrane to obtain filtrate;
(2) using violetDetecting the absorbance of the filtrate by an external spectrophotometer, measuring the absorbance of the filtrate at 278nm, and recording as ASample (I)The absorbance of the BHT sample without antioxidant is recorded as A0；
(3) Calculating Delta ASample (I)＝ASample (I)-A0And substituting the obtained product into the correlation to calculate the antioxidant BHT concentration.
The invention also provides a method for detecting the antioxidant BHT in the edible oil by using an ultraviolet spectrophotometer in the research on the mechanism of the antioxidant BHT in the edible oil.
The invention has the beneficial effects that: the invention provides a method for detecting antioxidant BHT in edible oil by an ultraviolet spectrophotometer, which comprises the steps of adding a methanol solution serving as an antioxidant BHT detection reagent into soybean oil to be detected, quickly mixing the reagent and the soybean oil uniformly, centrifuging, sucking supernatant, and filtering the supernatant by a filter membrane to obtain filtrate; and detecting the absorbance of the filtrate at 278nm by using an ultraviolet spectrophotometer to determine the antioxidant BHT in the soybean oil to be detected. The method has the advantages of simple operation, low detection limit, high sensitivity and high anti-interference capability, and has wide method prospect in the fields of antioxidant BHT analysis of edible oil and the like.
Drawings
FIG. 1 is a UV spectrum of a BHT standard solution at 10mg/L-100 mg/L;
FIG. 2 is a linear fit working curve as described in the present invention;
FIG. 3 shows the peak value and absorbance change of different xenon lamp irradiation times in an ultraviolet spectrophotometer;
FIG. 4 is a bar graph of the effect of absorbance at different illumination times on BHT in soybean oil;
FIG. 5 shows the peak value and absorbance change of different UV lamp irradiation times in a UV spectrophotometer;
figure 6 is a graph of the effect of different temperature conditions on BHT in soybean oil.
Detailed Description
The present application will now be described in further detail with reference to the drawings, it should be noted that the following detailed description is given for illustrative purposes only and is not to be construed as limiting the scope of the present application, as those skilled in the art will be able to make numerous insubstantial modifications and adaptations to the present application based on the teachings contained herein.
1. Material
The methods used in this example are conventional methods known to those skilled in the art unless otherwise specified, and the reagents and other materials used therein are commercially available products unless otherwise specified.
2. Method of producing a composite material
2.1 detecting the concentration of antioxidant BHT in edible oil by using ultraviolet spectrophotometer
2.1.1 plotting BHT Standard Curve
0.02g of BHT standard was weighed out accurately and poured into a 30ml glass bottle, and then 20ml of methanol was added thereto to prepare a standard solution with a BHT concentration of 1mg/ml, which is also referred to as a mother liquor.
Sucking 2ml of mother liquor, and adding 18ml of methanol to obtain a BHT standard solution with the concentration of 100 mg/L;
taking 8ml of BHT standard solution with the concentration of 100mg/L, and adding 2ml of methanol to obtain BHT standard solution with the concentration of 80 mg/L;
taking 5ml of BHT standard solution with the concentration of 80mg/L, and adding 5ml of methanol to obtain BHT standard solution with the concentration of 40 mg/L;
taking 5ml of BHT standard solution with the concentration of 40mg/L, and adding 5ml of methanol to obtain BHT standard solution with the concentration of 20 mg/L;
taking 5ml of BHT standard solution with the concentration of 20mg/L, and adding 5ml of methanol to obtain BHT standard solution with the concentration of 10 mg/L;
specifically, as shown in table 1:
TABLE 1 amounts of standard solutions for the preparation of BHT at different concentrations
Adding methanol into 10mg/L-100mg/L BHT standard solution, rapidly mixing for 1min on a vortex mixer, centrifuging for 7000r/min, rotating for 5min, sucking supernatant, mixing in a 10ml centrifuge tube to obtain about 6ml supernatant, shaking uniformly, and filtering with 0.22um filter membrane to obtain filtrate;
detecting the absorbance of the filtrate by using an ultraviolet spectrophotometer, and measuring the absorbance of different filtrates at 278nm, which is recorded as AiThe absorbance of the BHT sample without antioxidant is recorded as A0；
Calculating the absorbance Δ A ═ Ai-A0Drawing a standard working curve according to antioxidant BHT and delta A data-And obtaining the correlation between the two.
Table 210 mg/L-100mg/L absorbency of BHT standard solution
| BHT solution concentration | 0mg/L | 10mg/L | 20mg/L | 40mg/L | 80mg/L | 100mg/L |
| Absorbance of the |
0 | 0.093 | 0.184 | 0.348 | 0.675 | 0.839 |
As shown in fig. 1, it can be seen that the BHT standard curve has a concentration of 278nm at the peak on the abscissa and an absorbance at each concentration on the ordinate, and is a standard fit curve, and as shown in fig. 2, the square of R is 0.99965 greater than 0.9, indicating that the linear fit is good. Therefore, the linear fitting curve of BHT is y-8.33 × 10-3x +0.00957, x representing antioxidant BHT in mg/L and y being the absorbance at 278 nm.
2.1.2 validation
Soybean oil sample treatment: 2g of soybean oil is accurately weighed into a 10ml plastic centrifuge tube, and is quickly and uniformly mixed on a vortex mixer for 1min by methanol in three times (3ml +3ml +4ml), and is centrifuged at 7000r/min for 5 min. Sucking supernatant, mixing in 10ml centrifuge tube to obtain supernatant of about 6ml, shaking, and filtering with 0.22um filter membrane.
The absorbance of the supernatant was ASample (I)＝0.948(A0Equal to 0), mixing ASample(s)The BHT concentration in the soybean oil is 112mg/L by substituting the linear regression equation of the BHT.
2.2 methods
2.2.1 Effect of different illumination on BHT
2.2.2.1 Effect of xenon Lamp illumination on BHT
Accurately weighing 4g of soybean oil, placing the soybean oil in a 5ml plastic centrifuge tube, starting a short-arc xenon lamp, setting equipment parameters to be consistent, uniformly placing the configured sample on a turntable of an instrument, adjusting clockwise steering, and ensuring complete illumination. The samples were irradiated for 2h, 4h, 6h, 8h, 10h, 12h, 14h, respectively.
2g of soybean oil in 4g of irradiated samples are respectively put into a 10ml plastic centrifuge tube, quickly and uniformly mixed on a vortex mixer for 1min by using methanol for three times (3ml +3ml +4ml), and centrifuged at 7000r/min for 5 min. Sucking supernatant, mixing in 10ml centrifuge tube to obtain supernatant of about 6ml, shaking, and filtering with 0.22um filter membrane. The absorbance of the supernatant was 0.948, and 2ml of the original solution and 2ml of methanol were aspirated to prepare a 56mg/L solution. The concentration of BHT in soybean oil was kept constant at 56 mg/L. The peak value and the change of absorbance at different irradiation times in the uv spectrophotometer were observed, as shown in fig. 3.
As can be seen from the observation of the ultraviolet absorption peak, when the peak value is 278nm, the absorbance of different illumination time has influence on BHT in the soybean oil. As can be seen from fig. 4, the absorbance decreased with the increase in the irradiation time, indicating that BHT in soybean oil decreased and the antioxidant effect increased.
Effect of 2.2.2.2 UV lamps on BHT in Soybean oil
In the ultraviolet light method test, in order to ensure that the illumination time and the intensity of each tested soybean oil are consistent, the illumination device is designed to be uniformly placed on an instrument table. The tube containing soybean oil was placed at a wavelength of 254nm above the tube, the distance from the tube to the bottom of the beaker was about 12cm, and the distance from the tube to the sample surface was 5cm at the start of illumination. And (4) sampling and detecting after irradiating for a certain time, and sampling and detecting once every 2 h. The irradiated sample was extracted with methanol, treated in the same manner as before, set to a concentration of 56mg/L, and then examined with an ultraviolet spectrophotometer.
As can be seen from FIG. 5, under the condition of 254nm ultraviolet lamp, the illumination time is different, and the absorbance is basically unchanged, which indicates that BHT in soybean oil is relatively stable under the condition of illumination for 2-10 h.
2.2.3 Effect of different temperature conditions on BHT in Soybean oil
2.2.3.14% BHT soybean oil preparation
Taking preparation of 20g of edible oil sample as an example, accurately weighing (to the accuracy of 0.001g)0.8g of BHT sample in a 20ml glass bottle, adding 20g of soybean oil, and shaking for 30min for later use.
2.2.3.2 oven heating experiment
The crude soybean oil and 10g of oil containing 4% BHT were weighed into 20ml glass bottles, respectively. Then placing the glass bottles into an oven with the adjusted temperature, uniformly placing 2 glass bottles (the temperature is respectively set to 65 ℃, 95 ℃, 125 ℃ and 155 ℃) in the center of the oven, heating for 2 hours respectively, taking out, uniformly weighing 2g of samples from each glass bottle into a 10ml plastic centrifuge tube, dividing the samples into three times (3ml +3ml +4ml) by using 10ml of methanol, rapidly and uniformly mixing the samples on a vortex mixer for 1min respectively, adjusting the rotation speed of the centrifuge to 7000r/min, and centrifuging for 5 min. Sucking supernatant, mixing in 10ml centrifuge tube to obtain 6ml supernatant, shaking, filtering with 0.22um filter membrane to obtain supernatant with absorbance of 0.948, collecting 2ml filtered solution, and adding 2ml methanol. The diluted solution was aspirated and analyzed under an ultraviolet spectrophotometer.
The results are shown in figure 6, where the BHT conversion rate in air is higher at 278nm with increasing temperature and the same heating time.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is specific and detailed, but not to be understood as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (6)
1. The method for detecting antioxidant BHT in edible oil by using an ultraviolet spectrophotometer as claimed in claim 1, wherein: adding a methanol solution serving as an antioxidant BHT detection reagent into soybean oil to be detected, uniformly mixing, centrifuging, sucking supernatant, and filtering with a filter membrane to obtain filtrate; and detecting the absorbance of the filtrate at 278nm by using an ultraviolet spectrophotometer to determine the concentration of the antioxidant BHT in the soybean oil to be detected.
2. The method for detecting antioxidant BHT in edible oil by using an ultraviolet spectrophotometer according to claim 2, comprising the following steps:
(1) preparing a concentration solution: pouring 0.02g of BHT standard substance into a 30ml glass bottle, and adding 20ml of methanol into the glass bottle to prepare a standard solution of 1 mg/ml;
(2) drawing a standard working curve: preparing antioxidant BHT standard solutions with different concentrations by matching standard solutions of 1mg/ml with methanol, centrifuging, sucking supernate, filtering with a filter membrane to obtain filtrate, detecting the absorbance of the filtrate at 278nm by using an ultraviolet spectrophotometer, drawing a working curve by using the filtrate of the antioxidant BHT standard solutions with different concentrations and the absorbance of the corresponding filtrate, and obtaining a correlation relationship between the filtrate and the corresponding filtrate;
(3) and (3) determination of antioxidant BHT of the sample to be tested: adding methanol into the soybean oil to be detected, uniformly mixing, centrifuging, absorbing supernatant, filtering by using a filter membrane to obtain filtrate, detecting the absorbance of the filtrate by using an ultraviolet spectrophotometer, and obtaining the concentration of the antioxidant BHT in the soybean oil to be detected according to the obtained absorbance and the working curve.
3. The method for detecting antioxidant BHT in edible oil by using an ultraviolet spectrophotometer as claimed in claim 2, wherein: the concentration range of the antioxidant BHT standard solution in the step (2) is 10-100mg/L, specifically 100mg/L, 80mg/L, 40mg/L, 20mg/L and 10 mg/L.
4. The method for detecting antioxidant BHT in edible oil by using an ultraviolet spectrophotometer as claimed in claim 3, wherein the step (2) comprises the following steps:
(1) preparing antioxidant BHT solutions with different concentrations in a concentration range of 10-100mg/L, respectively taking antioxidant BHT standard solutions with different concentrations, fully shaking and uniformly mixing, centrifuging, sucking supernate, and filtering with a 0.22um filter membrane to obtain filtrate;
(2) detecting the absorbance of the filtrate by using an ultraviolet spectrophotometer, and measuring the absorbance of different filtrates at 278nm, which is recorded as AiThe absorbance of the BHT sample without antioxidant is recorded as A0；
(3) Calculating the absorbance Δ A ═ Ai-A0And drawing a standard working curve according to antioxidant BHT and delta A data to obtain the correlation between the antioxidant BHT and the delta A data.
5. The method for detecting antioxidant BHT in edible oil by using an ultraviolet spectrophotometer as claimed in claim 4, wherein: the correlation fitting is that y is 8.33 multiplied by 10-3x +0.00957, x represents antioxidant BHT and has a unit of mg/L and y is absorbance at 278 nm.
6. The method for detecting antioxidant BHT in edible oil by using an ultraviolet spectrophotometer as claimed in claim 5, wherein the step (3) comprises the following steps:
(1) accurately weighing 2g of soybean oil in a 10ml plastic centrifuge tube, adding 10ml of methanol in three times, respectively and rapidly mixing on a vortex mixer, fully shaking and mixing uniformly, centrifuging, absorbing supernate, and filtering with a 0.22um filter membrane to obtain filtrate;
(2) detecting the absorbance of the filtrate by using an ultraviolet spectrophotometer, and measuring the absorbance of the filtrate at 278nm, which is recorded as ASample (I)The absorbance of the BHT sample without antioxidant is recorded as A0；
(3) Calculating Delta ASample (I)＝ASample (I)-A0And substituting the obtained value into the correlation to calculate the antioxidant BHT concentration.
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