A Quick Method for Determining Total Polar Compounds of Frying Oils Using Electric Conductivity

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• 作者：Jinwei Li ; Wenci Cai ; Dewei Sun ; Yuanfa Liu
• 关键词：Frying oil ; Polar compounds ; Quality index
• 刊名：Food Analytical Methods
• 出版年：2016
• 出版时间：May 2016
• 年：2016
• 卷：9
• 期：5
• 页码：1444-1450
• 全文大小：354 KB
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• 作者单位：Jinwei Li (1)
  Wenci Cai (1)
  Dewei Sun (1)
  Yuanfa Liu (1)
  
  1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People’s Republic of China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Microbiology
  Analytical Chemistry
  
• 出版者：Springer New York
• ISSN：1936-976X

文摘

Oil qualities during 40 h unconsecutive frying process were analyzed by combined tradition chemical indexes and electric conductivity (EC), and the correlation between quality index of frying oil and total polar compounds (TPC) was also studied. The result shows that frying oil’s quality trends to deterioration with the extension of frying time. TPC was positively related to EC, acid value (AV), carbonyl value (CV), peroxide value (POV), and p-anisidine value (PAV) of frying oil. The correlation coefficient between TPC and other quality index decrease in the order of EC, AV, CV, POV, and PAV and were 0.9583, 0.9303, 0.9152, 0.7949, and 0.7082, respectively. EC has the highest correlation with TPC. Furthermore, repeated experiment showed that relative standard deviation ranged from 1.08 to 2.17 %, and there are no significant differences in TPC value by between traditional TPC method and EC method (P > 0.05). EC method could be a good selection to predict the TPC and discard point of frying oil.