基于电导率的食用油氧化判别分析
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摘要
为了构建快速判定食用油氧化程度方法,以菜籽油、大豆油、花生油、棉籽油、亚麻籽油、葵花籽油和玉米油为研究对象,以去离子水提取油脂中的可电离物质,利用电导率仪测定水相电导率(EC)值,并对检测条件进行探讨。以过氧化值和酸价作为食用油氧化程度的评价指标,建立食用油氧化程度与其EC值的关系模型,并对模型进行验证分析。结果表明:在检测条件为室温、振荡时间80 s、水油体积比值5时,所建立模型EC值小于6. 9μS/cm的油样为未氧化油,EC值在6. 9～8. 9μS/cm范围内的油样为疑似氧化油,需要做进一步分析,EC值超过8. 9μS/cm的油样为氧化油。油样验证的总判别率可达91. 2%。研究表明EC法可应用于食用油氧化的快速判别分析。
In order to develop the rapid discrimination method of edible oil oxidation degree,rapeseed oil,soybean oil,peanut oil,cottonseed oil,flaxseed oil,sunflower seed oil and corn oil were selected as research materials. The electrolyte in the oil was extracted by deionized water,then the electrical conductivity( EC) value of aqueous phase was determined,and the determination conditions were studied. With peroxide value and acid value as indexes to evaluate degree of oxidation,a model between the oxidation degree of edible oil and EC values was established and was verified. The results showed that the optimal EC value determination conditions were obtained as follows: room temperature,oscillation time 80 s and volume ratio value of water to oil 5. The established model classified all oil samples based on different oxidation degree. Oil samples with EC values less 6. 9 μS/cm were non-oxidized oils. Those in the range of 6. 9-8. 9 μS/cm were suspect oils that required further analysis. Samples with EC values exceeding8. 9 μS/cm were oxidized oil. The total recognition rate of verified oil samples could reach 91. 2%. It indicated that the EC method was feasible as a rapid discrimination of the oxidation degree of edible oils.
In order to develop the rapid discrimination method of edible oil oxidation degree,rapeseed oil,soybean oil,peanut oil,cottonseed oil,flaxseed oil,sunflower seed oil and corn oil were selected as research materials. The electrolyte in the oil was extracted by deionized water,then the electrical conductivity( EC) value of aqueous phase was determined,and the determination conditions were studied. With peroxide value and acid value as indexes to evaluate degree of oxidation,a model between the oxidation degree of edible oil and EC values was established and was verified. The results showed that the optimal EC value determination conditions were obtained as follows: room temperature,oscillation time 80 s and volume ratio value of water to oil 5. The established model classified all oil samples based on different oxidation degree. Oil samples with EC values less 6. 9 μS/cm were non-oxidized oils. Those in the range of 6. 9-8. 9 μS/cm were suspect oils that required further analysis. Samples with EC values exceeding8. 9 μS/cm were oxidized oil. The total recognition rate of verified oil samples could reach 91. 2%. It indicated that the EC method was feasible as a rapid discrimination of the oxidation degree of edible oils.
引文
[1]陈芳,陈伟娜,胡小松.基于油脂氧化的食品加工伴生危害物形成研究进展[J].中国食品学报,2015,15(12):9-15.
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[9]张静亚,张建新,于修烛,等.基于近红外透射光谱的食用油氧化定性分析[J].食品科学,2012,33(4):200-203.
[10]MAHESAR S A,BENDINI A,CERRETANI L,et al.Application of a spectroscopic method to estimate the olive oil oxidative status[J].Eur J Lipid Sci Technol,2010,112(12):1356-1362.
[11]RUZ A,AYORA CAADA M J,LENDL B.A rapid method for peroxide value determination in edible oils based on flow analysis with Fourier transform infrared spectroscopic detection[J].Analyst,2001,126(2):242-247.
[12]YANG Y D,LI Q H,YU X Z,et al.A novel method for determining peroxide value of edible oils using electrical conductivity[J].Food Control,2014,39(1):198-203.
[13]YU X Z,YANG C,DU S K,et al.A new method for determining free fatty acid content in edible oils by using electrical conductivity[J].Food Anal Meth,2012,5(6):1453-1458.
[14]周智慧,陈志华,毛飞君,等.电导率法快速鉴别食用油品质[J].中国油脂,2011,36(10):64-67.
[15]刘薇,尹平河,赵玲,等.电导率法快速鉴别潲水油[J].城市环境与城市生态,2004,17(3):4-5.
[16]王飞艳,于修烛,吕曼曼,等.基于电导率的地沟油快速定性与半定量分析[J].食品科学,2011,32(18):304-307.
[2]牛付欢,梁俊梅,张余权,等.油脂OSI加速氧化条件下氧化机制初探[J].中国粮油学报,2014,29(10):67-71.
[3]王惠芳,樊铁.AOM和OSI测定法比较研究[J].中国粮油学报,1994,9(2):53-59.
[4]XU L R,YU X Z,LIU L,et al.A novel method for qualitative analysis of edible oil oxidation using an electronic nose[J].Food Chem,2016,202:229-235.
[5]TALPUR M Y,HASSAN S S,SHERAZI S T,et al.Asimplified FTIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oil[J].Spectrochim Acta Part A Mol Biomol Spectr,2015,149:656-661.
[6]YILDIZ G,WEHLING R L,CUPPETT S L.Method for determining oxidation of vegetable oils by near-infrared spectroscopy[J].J Am Oil Chem Soc,2001,78(5):495-502.
[7]XU L R,FEI T,YU X Z,et al.Qualitative analysis of edible oil oxidation by FTIR spectroscopy using mesh“cell”[J].Anal Meth,2015,7(10):4328-4333.
[8]YU X Z,LI Q H,SUN D J,et al.Determination of the peroxide value of edible oils by FTIR spectroscopy using polyethylene films[J].Anal Meth,2015,7(5):1727-1731.
[9]张静亚,张建新,于修烛,等.基于近红外透射光谱的食用油氧化定性分析[J].食品科学,2012,33(4):200-203.
[10]MAHESAR S A,BENDINI A,CERRETANI L,et al.Application of a spectroscopic method to estimate the olive oil oxidative status[J].Eur J Lipid Sci Technol,2010,112(12):1356-1362.
[11]RUZ A,AYORA CAADA M J,LENDL B.A rapid method for peroxide value determination in edible oils based on flow analysis with Fourier transform infrared spectroscopic detection[J].Analyst,2001,126(2):242-247.
[12]YANG Y D,LI Q H,YU X Z,et al.A novel method for determining peroxide value of edible oils using electrical conductivity[J].Food Control,2014,39(1):198-203.
[13]YU X Z,YANG C,DU S K,et al.A new method for determining free fatty acid content in edible oils by using electrical conductivity[J].Food Anal Meth,2012,5(6):1453-1458.
[14]周智慧,陈志华,毛飞君,等.电导率法快速鉴别食用油品质[J].中国油脂,2011,36(10):64-67.
[15]刘薇,尹平河,赵玲,等.电导率法快速鉴别潲水油[J].城市环境与城市生态,2004,17(3):4-5.
[16]王飞艳,于修烛,吕曼曼,等.基于电导率的地沟油快速定性与半定量分析[J].食品科学,2011,32(18):304-307.