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| Discriminant analysis of edible oil oxidation based on electrical conductivity |
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| KeyWord:electrical conductivity edible oil oxidation discriminant analysis |
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| Abstract: |
| 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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