Electrochemical fingerprint identification method for edible oil

Abstract

The invention belongs to the technical field of edible oil detection, and particularly relates to an edible oil electrochemical fingerprint identification method which comprises the following steps: taking edible oil as a standard sample; putting the edible oil, an H2SO4 solution, a malonic acid solution and a sodium bromide solution into a reaction tank, and adding a nonionic surfactant into the mixed solution; starting a computer, a millivoltmeter and a magnetic stirrer which are connected with a data acquisition device, and starting timing; starting a super thermostat, adjusting the temperature in the reaction tank, and rapidly adding ceric ammonium sulfate and a sodium bromate solution through an injector; taking a to-be-detected edible oil sample to obtain a spectrum of the detected sample, directly observing the fingerprints of the edible oil sample and the detected sample, and taking Origin software analysis as a qualitative basis; and determining a sample atlas of the to-be-detected edible oil. According to the invention, the phenomenon of interference on the detection result due to the existence of reducing substances in the detection process is reduced, the detection accuracy is improved, and meanwhile, the detection speed is also improved.

Description

technical field [0001] The invention belongs to the technical field of edible oil detection, and in particular relates to an electrochemical fingerprint identification method of edible oil. Background technique [0002] Edible oil, also known as "edible oil", refers to animal or vegetable fats used in the process of making food. It is liquid at room temperature. Due to the source of raw materials, processing technology and quality, common edible oils are mostly vegetable oils, including rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, sunflower oil, soybean oil, sesame oil, Flaxseed oil (flax oil), grapeseed oil, walnut oil, peony seed oil, etc. [0003] The electrochemical fingerprint identification method is a chromatographic identification method that can produce specific E-t curve shape or information parameters according to the chemical composition of edible oil through B-Z oscillation reaction to identify edible oil. The method is mai...

AI Technical Summary

Problems solved by technology

Although the traditional identification is convenient and fast, it still has certain limitations. A simple and easy identification method is urgently needed as a verification and supplement of the traditional identification to increase the accuracy of the identification; for example, the patent No. CN201210007771. A method for identifying the authenticity of edible oils by electrochemical fingerprints, the method comprising the following steps: A. Establishing fingerprints of chemical components of edible oils: a kind of edible oil of the same origin and brand is used as a standard product, and all chemical components of the edible oil are established through oscillation reactions. Electrochemical fingerprint of the composition; B, detection sample: get the edible oil sample to be detected and test under the same conditions as the standard product respectively, obtain the spectrum of the detection sample, and analyze the fingerprints of the two with direct observation method or Origin software As a qualitative basis; but the detection speed of the edible oil electrochemical fingerprint identification method of the invention is slow, and the detection error is relatively large

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