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Method for rapidly identifying inferior edible oil

An edible oil and inferior technology, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by chemical reaction of materials. Time and other issues, to achieve the effect of convenient detection process, convenient and fast process, and accurate results

Inactive Publication Date: 2012-06-27
黄耀江 +2
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Problems solved by technology

However, this technology is a quantitative detection method, the process takes a long time, and it cannot quickly identify inferior oil, and this method only identifies one impurity, cholesterol, which is somewhat one-sided and the accuracy is not very high.

Method used

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  • Method for rapidly identifying inferior edible oil

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Embodiment 1

[0019] 1. Preparation of detection reagents:

[0020] Iron vitriol solution: Take 0.482g ferric ammonium sulfate dodecahydrate, add 85% phosphoric acid to make the volume up to 10mL, then add 98% concentrated sulfuric acid to make the volume up to 100mL. Ninhydrin solution: Take 1g of ninhydrin powder, add distilled water and shake to dissolve in ultrasonic wave, then dilute the volume to 100mL, then store in the dark.

[0021] 2. Processing process:

[0022] Take 0.2mL of various sample oils, add 1mL of 0.5g / mL potassium hydroxide aqueous solution, then add 6mL of ethanol, and ultrasonically shake at 65℃ for 20min. After cooling, put them in a centrifuge tube and add the same volume of petroleum ether and petroleum ether. 3mL of 5% concentration sodium chloride aqueous solution was again applied the above-mentioned ultrasonic heating and shaking for 3min, then poured into a centrifuge tube and centrifuged at 6000r / min for 5min, and the upper transparent solution and the lower light...

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Abstract

The invention relates to a method for rapidly identifying inferior edible oil. According to the method, whether an edible oil sample contains cholesterol and amino acid impurities is determined to visually, accurately and rapidly identify inferior edible oil. The method contains the following steps of: firstly adding potassium hydroxide and ethanol into the edible oil sample for saponification, adding petroleum ether and sodium chloride solution for centrifugal extraction, respectively adding a jarosite reagent and a ninhydrin reagent into an upper layered extract and a lower layered extract for color development reaction, determining whether the edible oil sample contains corresponding exogenous substances through observation of color change and simultaneously carrying out quality identification. The method provided by the invention is applicable to the detection of inferior edible oil in food hygiene and safety supervision and inspection.

Description

Technical field [0001] The invention belongs to the field of food safety, and relates to a method for identifying inferior edible oil, in particular to a method for quickly determining the quality of edible oil by detecting whether the edible oil contains amino acids and cholesterol. technical background [0002] my country is the country that consumes the most edible oil in the world. However, it does not have a complete recycling management system for the used oil. Not only does individual catering industry repeatedly use frying oil too many times, but also many illegal businesses combine leftovers with food. The waste edible oil floating in the sewers is recycled and sold cheaply as edible oil. This type of oil often contains a large amount of carcinogens, and a large amount of harmful substances such as biological and heavy metals also exceed the standard, which seriously endangers my country's food hygiene and safety. [0003] It has been reported that inferior oils that have b...

Claims

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Application Information

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IPC IPC(8): G01N21/78
Inventor 黄耀江孙雷靳卫林张玉玺蒋丹王进慕雷
Owner 黄耀江
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