| 王思阳，王梦竹，刘婷婷,等.基于电导率的食用油氧化判别分析[J].中国油脂,2019,44(4):.[WANG Siyang, WANG Mengzhu, LIU Tingting，etc.Discriminant analysis of edible oil oxidation based on electrical conductivity[J].China Oils and Fats,2019,44(4):.] |
| 基于电导率的食用油氧化判别分析 |
| Discriminant analysis of edible oil oxidation based on electrical conductivity |
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| DOI： |
| 中文关键词: 电导率 食用油 氧化 判别分析 |
| 英文关键词:electrical conductivity edible oil oxidation discriminant analysis |
| 基金项目: |
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| 中文摘要: |
| 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6.9 μS/cm的油样为未氧化油，EC值在69～8.9 μS/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8.9 μS/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。 |
| 英文摘要: |
| 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 exceeding 8.9 μS/cm were oxidized oil. The total recognition rate of verified oil samples could reach 912%. It indicated that the EC method was feasible as a rapid discrimination of the oxidation degree of edible oils. |
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