JPH01174966A - Method and tool for measuring degree of acidification of oil and fat - Google Patents
Method and tool for measuring degree of acidification of oil and fatInfo
- Publication number
- JPH01174966A JPH01174966A JP33245087A JP33245087A JPH01174966A JP H01174966 A JPH01174966 A JP H01174966A JP 33245087 A JP33245087 A JP 33245087A JP 33245087 A JP33245087 A JP 33245087A JP H01174966 A JPH01174966 A JP H01174966A
- Authority
- JP
- Japan
- Prior art keywords
- fat
- reagent
- degree
- rancidity
- oil
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims description 18
- 230000020477 pH reduction Effects 0.000 title abstract 2
- 239000003153 chemical reaction reagent Substances 0.000 claims abstract description 27
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 23
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 9
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 8
- 229910000365 copper sulfate Inorganic materials 0.000 claims abstract description 6
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims abstract description 5
- 238000006243 chemical reaction Methods 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims description 36
- 239000003925 fat Substances 0.000 claims description 31
- 238000012360 testing method Methods 0.000 claims description 16
- 150000001299 aldehydes Chemical class 0.000 claims description 3
- 235000019441 ethanol Nutrition 0.000 abstract description 13
- 239000000243 solution Substances 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 239000012153 distilled water Substances 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- -1 sodium carbonate anhydride Chemical class 0.000 abstract description 2
- 238000013019 agitation Methods 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 230000000593 degrading effect Effects 0.000 abstract 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 6
- 229910000831 Steel Inorganic materials 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 238000006386 neutralization reaction Methods 0.000 description 4
- 239000010959 steel Substances 0.000 description 4
- 238000004448 titration Methods 0.000 description 4
- 238000002845 discoloration Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910001431 copper ion Inorganic materials 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229940013317 fish oils Drugs 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Landscapes
- Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
Abstract
Description
【発明の詳細な説明】
［発明の背景］
本発明は、加熱して使用された油脂の酸敗度を簡易的に
測定するためのものである。DETAILED DESCRIPTION OF THE INVENTION [Background of the Invention] The present invention is for simply measuring the degree of rancidity of heated fats and oils.
対象とする油脂は、あげもの油一般で、例えば天ブラ、
フライ油等で、これを扱う設備は、食堂、給食センター
、ファーストフード店、仕出し弁当屋等が挙げられる。The target oils and fats are general fried fish oils, such as tempura,
Facilities that handle frying oil and the like include cafeterias, school lunch centers, fast food restaurants, and caterers.
これらの場所で使われる油脂は、使用されるに従って、
加熱により大気中の酸素と結合し、アルデヒド、ケトン
、カルボン酸等を生じる。そして、これらの物質は、不
快な臭気や味の低下の原因となっている。この劣化を酸
敗と呼ぶ。The oils and fats used in these places are
When heated, it combines with oxygen in the atmosphere, producing aldehydes, ketones, carboxylic acids, etc. These substances are responsible for unpleasant odors and poor taste. This deterioration is called rancidity.
この酸敗の度合は、素人では判断がつきにくく、例えば
仕出し弁当屋などでは、一定の量を調理したり、または
一定朋間毎に油を交換する等の手段がとられている。The degree of rancidity is difficult for an amateur to judge, so for example, caterers take measures such as cooking a certain amount of food or changing the oil at regular intervals.
簡易な酸敗度の測定法が開発されれば、ファーストフー
ド店や仕出し弁当屋等で作業しながら酸敗度をモニター
できるので、揚げ物の品質維持が可能となる上に、油脂
の有効利用にも結びつくという利点がある。If a simple method for measuring the degree of rancidity is developed, it will be possible to monitor the degree of rancidity while working at fast food restaurants, caterers, etc., which will not only help maintain the quality of fried foods, but also lead to the effective use of fats and oils. There is an advantage.
［従来の技術］
現状の油脂劣化度の試験方法は、アルカリ液による中和
滴定法を用いる測定方法が標準的に用いられている。こ
の方法は、実験設備及び試験技術に熟練しなければ、油
脂劣化度を測定できないという欠点がある。[Prior Art] The standard method currently used for testing the degree of deterioration of fats and oils is a neutralization titration method using an alkaline solution. This method has the disadvantage that the degree of fat and oil deterioration cannot be measured unless one is skilled in experimental equipment and testing techniques.
また、他の比較的簡便な試験方法としては、被検油脂を
少量の水で溶解させるか、懸濁させ、またはアルコール
溶液に混和させて油脂酸化物を予め抽出し、この抽出液
に第二銅イオン、炭酸ナトリウム及びクエン酸ナトリウ
ムを含む溶液を反応させ、呈色度合を測定する方法があ
る。Another relatively simple test method is to dissolve or suspend the test oil in a small amount of water, or mix it with an alcohol solution to extract the oil and fat oxides in advance, and add a second layer to this extract. There is a method in which a solution containing copper ions, sodium carbonate, and sodium citrate is reacted and the degree of coloration is measured.
しかし、この方法は抽出操作と呈色反応操作が２段階と
なり、操作が煩雑である。However, this method requires two steps, an extraction operation and a color reaction operation, and is complicated.
また、その他の方法も種々提案されているがそれぞれ操
作が一段階ではなく容易な測定方法とは言えない。In addition, various other methods have been proposed, but each requires a single step of operation and cannot be said to be an easy measurement method.
［発明の開示］
本発明は、従来からの方法による特殊な技術を用いずに
、簡易に測定できる方法及び測定具を提供する。[Disclosure of the Invention] The present invention provides a method and a measuring tool that can be easily measured without using special techniques of conventional methods.
即ち、硫酸鋼、炭酸ナトリウム及びクエン酸ナトリウム
の混合水溶液にアルコールを加えて得た試薬と、被検油
脂とを混合攪拌し、該被検油脂中に含まれている油脂族
アルデヒドのような油脂酸化物と該試薬との反応によっ
て生じた呈色度合を測定し、その呈色をもって、被検油
脂の酸敗度を測定する方法、及び硫酸鋼、炭酸ナトリウ
ム及びクエン酸ナトリウムの混合水溶液とアルコールを
液密チューブに収納したことを特徴とする油脂の酸敗度
測定具を提供する。That is, a reagent obtained by adding alcohol to a mixed aqueous solution of sulfuric acid steel, sodium carbonate, and sodium citrate is mixed and stirred with the test oil and fat, and the oil and fat, such as the fat family aldehyde contained in the test oil and fat, is mixed and stirred. A method of measuring the degree of coloration produced by the reaction between an oxide and the reagent, and measuring the degree of rancidity of the test oil based on the coloration, and a method of measuring the degree of rancidity of a test oil and fat, and a method of combining an aqueous mixed solution of sulfuric acid steel, sodium carbonate, and sodium citrate with alcohol. To provide an instrument for measuring the rancidity of fats and oils, which is housed in a liquid-tight tube.
本発明の方法を□用いれば、油脂の劣化、酸化度が即断
できるため、加熱処理油脂の品質管理上、有効である。If the method of the present invention is used, the deterioration and oxidation degree of fats and oils can be determined immediately, which is effective for quality control of heat-treated fats and oils.
本発明は、従来技術の測定方法が２段階以上の操作を必
要としたのに対し、１段階操作、即ち本発明の試薬と被
検液油脂を混合攪拌するだけで実施できる方法である。The present invention is a method that can be carried out in one step, that is, by simply mixing and stirring the reagent of the present invention and the test liquid fat, whereas the conventional measuring method requires two or more steps.
本発明の原理は、加熱処理され酸化した油脂に生じる脂
肪族アルデヒドのような油脂酸化物と、第二銅イオンの
還元反応を利用した呈色を利用するものである。The principle of the present invention is to utilize coloration that utilizes the reduction reaction between cupric ions and oil/fat oxides such as aliphatic aldehydes produced in heat-treated and oxidized oil/fat.
即ち、硫酸鋼、炭酸ナトリウム及びクエン酸ナトリウム
の混合水溶液に、アルコールを加えて得た試薬を液密チ
ューブに予め封入し、測定時に、このチューブに被検油
脂を入れ、混合攪拌し、予め作成しておいた色見本と比
較することにより、被検油脂の酸敗度を測定する事がで
きる。That is, a reagent obtained by adding alcohol to a mixed aqueous solution of steel sulfate, sodium carbonate, and sodium citrate is sealed in a liquid-tight tube in advance, and at the time of measurement, the oil or fat to be tested is placed in this tube, mixed, and stirred. By comparing the color sample with the prepared color sample, the degree of rancidity of the oil or fat to be tested can be determined.
酸敗度に応じて、本発明と被検油脂との混合液は、青色
から緑色、赤褐色へと変化する。Depending on the degree of rancidity, the mixture of the present invention and the test oil changes from blue to green to reddish brown.
以下に本発明の実施例を図に沿って詳述する。Embodiments of the present invention will be described in detail below with reference to the drawings.
結晶硫酸鋼０．０６９モルを蒸留水１００１に溶解し、
−方クエン酸ナトリウム０．６７モルと無水炭酸ナトリ
ウム０．９４モルを８００１の蒸留水に加熱溶解させた
後、水を加えて全容積８５０１にする。これに、先に作
フた硫酸銅溶液を加えて最後に蒸留水を加え、溶液の全
容積を１１にする。この試薬をＡ試薬とする。Dissolve 0.069 mol of crystalline sulfuric acid steel in 100 mol of distilled water,
After heating and dissolving 0.67 mol of sodium citrate and 0.94 mol of anhydrous sodium carbonate in 8,001 ml of distilled water, water is added to make the total volume 8,501 ml. To this, add the copper sulfate solution prepared earlier and finally add distilled water to bring the total volume of the solution to 11. This reagent will be referred to as A reagent.
Ａ試薬、１１にエチルアルコールを１１加え、加熱油脂
の酸敗度測定試薬とする。本試薬は図１に示すようにＡ
試薬Ｎｌとエチルアルコール層２に分離する。Add 11 parts of ethyl alcohol to 11 parts of Reagent A to obtain a reagent for measuring the degree of rancidity of heated fats and oils. This reagent is A as shown in Figure 1.
Separate into reagent Nl and ethyl alcohol layer 2.
この試薬に被検油脂を２１加えると図２に示すように被
検油脂３はＡ試薬層とエチルアルコール層の中間に位置
する。これを約３０秒問激しく攪拌し、１分間静止する
と図３に示す変色域４が生ずるのでこれを目視にて確認
する。When 21 parts of the oil and fat to be tested are added to this reagent, the oil and fat to be tested 3 is located between the A reagent layer and the ethyl alcohol layer, as shown in FIG. The mixture is vigorously stirred for about 30 seconds, and when it is left still for 1 minute, a discolored region 4 shown in FIG. 3 is generated, which is visually confirmed.
加熱油脂の酸敗度に応じて、５段階の変色域を予め設定
した色見本表を作成し、変色域を比較することにより油
脂酸敗度を決定する。A color sample table is created in which five levels of discoloration range are set in advance according to the degree of rancidity of the heated oil and fat, and the degree of rancidity of fat and oil is determined by comparing the discoloration ranges.
尚、この５段階の酸敗度色見本は、本発明を用い、各段
階の酸敗油脂を呈色させた色に基づき作成する。The five levels of rancidity color samples are created using the present invention based on the colors of the rancid oils and fats at each level.
この時作成した５段階の酸敗度の油脂の検定は、最も標
準的な中和滴定法を用いて行った。また、中和滴定法に
関しては、下記の方法を用いる。被検油脂５〜ＩＯｇを
中性のエタノール、エーテル（容量１： １ ） １
００ｍ１に溶解し、フェノールフタレイン指示薬を用い
て、０．ＩＮ水酸化カリウムにて素早く滴定を行う。The five levels of rancidity created at this time were tested for fats and oils using the most standard neutralization titration method. Regarding the neutralization titration method, the following method is used. Add 5 to IOg of the test oil or fat to neutral ethanol or ether (volume 1:1) 1
00ml and using a phenolphthalein indicator, Titrate quickly with IN potassium hydroxide.
酸敗度は、下記の式により求める。The degree of rancidity is determined by the following formula.
但し、Ｓは被検油脂型ｆｔ（ｇ）、ａは水酸化カリウム
中和滴定に要した容：１ｍｌ
酸敗度＝ ａ Ｘ ５．６１１／ ＳHowever, S is the test oil type ft (g), a is the volume required for potassium hydroxide neutralization titration: 1 ml, rancidity level = a X 5.611/S
図１、図２及び図３は本発明方法の操作を順次説明する
ものであり、それぞれ調整試薬の状態、それに被検油脂
を加えた状態及び攪拌混合後静置した時の状態を示す。
図中ｌはＡ試薬、２はエチルアルコール、３は被検油脂
、４は反応後の変色域を示す。FIGS. 1, 2, and 3 sequentially explain the operation of the method of the present invention, and respectively show the state of the adjustment reagent, the state with the test oil and fat added thereto, and the state when the reagent is left standing after stirring and mixing. In the figure, 1 indicates the A reagent, 2 indicates ethyl alcohol, 3 indicates the test oil, and 4 indicates the discoloration area after the reaction.
Claims (1)
混合水溶液にアルコールを加えて得た試薬と、被検油脂
とを混合攪拌し、該被検油脂中に含まれている脂肪族ア
ルデヒドのような油脂酸化物と該試薬との反応によって
生じた呈色度合を測定し、 その呈色をもって、 被検油脂の酸敗度を測定する方法。 ２、硫酸銅、炭酸ナトリウム及びクエン酸ナトリウムの
混合水溶液とアルコールを液密チューブに収納したこと
を特徴とする油脂の酸敗度測定具。[Scope of Claims] 1. A reagent obtained by adding alcohol to a mixed aqueous solution of copper sulfate, sodium carbonate, and sodium citrate and a test oil and fat are mixed and stirred, and the fat contained in the test oil and fat is mixed and stirred. A method of measuring the degree of coloration produced by the reaction between oil and fat oxides such as group aldehydes and the reagent, and measuring the degree of rancidity of the test oil and fat based on the coloration. 2. An instrument for measuring the rancidity of fats and oils, characterized in that a mixed aqueous solution of copper sulfate, sodium carbonate, and sodium citrate and alcohol are housed in a liquid-tight tube.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33245087A JPH01174966A (en) | 1987-12-29 | 1987-12-29 | Method and tool for measuring degree of acidification of oil and fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33245087A JPH01174966A (en) | 1987-12-29 | 1987-12-29 | Method and tool for measuring degree of acidification of oil and fat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01174966A true JPH01174966A (en) | 1989-07-11 |
Family
ID=18255118
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33245087A Pending JPH01174966A (en) | 1987-12-29 | 1987-12-29 | Method and tool for measuring degree of acidification of oil and fat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01174966A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014018106A (en) * | 2012-07-13 | 2014-02-03 | Chikuno Shokuhin Kogyo Kk | Method for evaluating flavor of food products |
| CZ305456B6 (en) * | 2010-05-04 | 2015-09-30 | Výzkumný ústav živočišné výroby, v. v. i. | Method of determining oxidation stability of lipids in muscle tissue |
| US10169881B2 (en) | 2013-12-27 | 2019-01-01 | 3M Innovative Properties Company | Analysis device, system and program |
| US10200582B2 (en) | 2013-12-27 | 2019-02-05 | 3M Innovative Properties Company | Measuring device, system and program |
| CN111157689A (en) * | 2019-12-30 | 2020-05-15 | 广东美味鲜调味食品有限公司 | Simple method for judging rancidity resistance of strong aromatic edible vegetable oil |
-
1987
- 1987-12-29 JP JP33245087A patent/JPH01174966A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CZ305456B6 (en) * | 2010-05-04 | 2015-09-30 | Výzkumný ústav živočišné výroby, v. v. i. | Method of determining oxidation stability of lipids in muscle tissue |
| JP2014018106A (en) * | 2012-07-13 | 2014-02-03 | Chikuno Shokuhin Kogyo Kk | Method for evaluating flavor of food products |
| US10169881B2 (en) | 2013-12-27 | 2019-01-01 | 3M Innovative Properties Company | Analysis device, system and program |
| US10200582B2 (en) | 2013-12-27 | 2019-02-05 | 3M Innovative Properties Company | Measuring device, system and program |
| CN111157689A (en) * | 2019-12-30 | 2020-05-15 | 广东美味鲜调味食品有限公司 | Simple method for judging rancidity resistance of strong aromatic edible vegetable oil |
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