CN103776976A - Fast judging method for stability of peanut oil peroxide value - Google Patents
Fast judging method for stability of peanut oil peroxide value Download PDFInfo
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Abstract
The invention relates to a fast judging method for stability of a peanut oil peroxide value. The fast judging method comprises the following steps: a, sampling, namely uniformly shaking a to-be-tested peanut oil sample, and placing partial sample in a container for later use; b, heating, namely heating the container filled with the sample at 100-130 DEG.C; c, cooling, namely fast cooling the sample treated in step b to room temperature; d, measuring peroxide value, namely measuring the peroxide value of the sample treated in the step c; and e, judging, namely converting the measured peroxide value into a peroxide value of the peanut oil which is stored at the room temperature for 18 months, and comparing with the national standard, thus the judging the stability of the sample peroxide value. The condition that a traditional method can be used for only judging the peroxide value of the current peanut oil is overcome by the method, the stability of the peroxide value of the peanut oil in further storage process can be pre-judged within short time, and testing time is greatly shortened.
Description
Technical field
The present invention relates to a kind of stabilization of peroxide values determination methods, be specifically related to the quick determination methods of a kind of peanut oil stabilization of peroxide values.
Background technology
Peanut oil color and luster is limpid, smell fragrance, and flavour is good to eat, is the edible oil that a kind of ratio is easier to digestion.Peanut oil is more than 80% (wherein containing oleic acid 41.2%, linoleic acid 37.6%) containing unsaturated fatty acid, also contains in addition palmitic acid, the saturated fatty acids such as stearic acid and arachidic acid 19.9%.In peanut oil, also contain the materials useful to human body such as sterol, wheat germ phenol, phosphatide, vitamin E, choline.Often edible peanut oil, can prevent that wrinkled skin is aging, and protection vascular wall, prevents thrombosis, contributes to prevention of arterial sclerosis and coronary heart disease.Choline in peanut oil, also can improve the memory of human brain, delays brain function decline.
Peanut oil has many benefits to human body, has been subject to people's favor, has obtained a large amount of application.But, peanut oil is in storing process, because superoxide will occur to be oxidized and to form in the impact that is subject to the factors such as oxygen, temperature and illumination, wherein superoxide can further form aldehyde, ketone etc., cause and become sour, bring injury will to user's health, therefore, the measurement of peanut oil peroxide value be seemed to very important.
Publication number is the application for a patent for invention file of CN1540319A, a kind of method of the peroxide value that detects liquid edible oil is disclosed, the method is by colorimetric scale, by the scope of visual method semiquantitative determination peroxide value, or utilize the peroxide value of visible spectroscope quantitative measurment peanut oil, can only judge and under peanut oil current state, whether produce oxidative rancidity, cannot measure the variation of peanut oil peroxide value in longer-term storage process, thereby cannot judge the quality stability of peanut oil.
Summary of the invention
Can only measure the current peroxide value of peanut oil in order to solve existing method, the invention provides a kind of method that can effectively predict the peroxide value of peanut oil in following storing process, judge stabilization of peroxide values and peanut oil quality.
For addressing the above problem, the technical solution adopted in the present invention is as follows:
The quick determination methods of a kind of peanut oil stabilization of peroxide values, comprises the steps:
A. sampling: peanut oil sample to be measured is shaken up, get sample segment and be placed in container, stand-by; Container is preferentially selected flask, beaker etc.
B. heating: the container that fills sample is heated to 7h under the environment of 100-130 ℃;
C. cooling: will to be cooled to rapidly room temperature through the rapid sample of processing of b;
D. peroxide value is measured: to carrying out the measurement of peroxide value through the sample of c step process;
E. judgement: the peroxide value that d step is recorded is converted under normal temperature the peroxide value recording when peanut oil sample is deposited 18 months, and peroxide value when peanut oil sample is deposited 18 months under described d step and normal temperature converts by following formula:
y=0.9683x+0.0987?R
2=0.9984
Wherein, peroxide value when y represents that peanut oil sample is at room temperature deposited 18 months, x represents that peanut oil sample heats the peroxide value of 7h under the environment of 100-130 ℃, R is related coefficient;
In general, to the following peroxide value judgement of peanut oil, the most important thing is to judge that whether this peanut oil is good in shelf-life endoperoxides value, in general the shelf-life of peanut oil is 18 months, we can judge by peanut oil natural room temperature being deposited to the mensuration of 18th month peroxide value the quality of peanut oil, long for fear of test needed wait time, we can select above-mentioned quick determination methods to predict.
Then, peroxide value and GB GB/T5009.37-2003 when the peanut oil sample that conversion is obtained is at room temperature deposited 18 months compare, and judge the stability of peroxide value.Described standard is as follows:
Index has good stability: if 3m is mol/kg≤sample measurement peroxide value≤5m mol/kg(m mol/kg, and peroxide value unit, i.e. every kilogram of mM), judge that sample stabilization of peroxide values is good;
Poor stability index: if 6m mol/kg≤sample measurement peroxide value judges that sample stabilization of peroxide values is poor.
In the present invention, the optimization formula in described e step is set up by following steps:
F. get a peanut oil sample, deposit at normal temperatures, at interval of the once peroxide value of this peanut oil sample of a measurement in month, set up data group one; The assay method that measuring method is recorded for GB GB/T5538-2005; Result is as table 1:
Table 1 peanut oil normal temperature storage peroxide value result of variations (unit: m mol/kg)
| ? | 0 month | 1 month | 2 months | 3 months | 4 months | 5 months | 6 months |
| Peanut oil A | 1.51 | 1.88 | 2.47 | 2.57 | 2.86 | 3.12 | 3.31 |
| Peanut oil B | 1.45 | 2.01 | 2.29 | 2.49 | 2.97 | 3.1 | 3.05 |
| Peanut oil C | 1.49 | 1.93 | 2.32 | 2.52 | 2.84 | 3.11 | 3.17 |
| Peanut oil D | 1.43 | 2.11 | 2.26 | 2.36 | 2.43 | 2.77 | 2.89 |
| Peanut oil E | 1.4 | 1.97 | 2.32 | 2.52 | 2.84 | 3.21 | 3.6 |
| ? | 7 months | 8 months | 9 months | 10 months | 11 months | 12 months | 13 months |
| Peanut oil A | 3.53 | 3.56 | 3.77 | 3.73 | 3.90 | 4.16 | 4.29 |
| Peanut oil B | 3.28 | 3.39 | 3.54 | 3.65 | 3.73 | 3.82 | 4.13 |
| Peanut oil C | 3.24 | 3.40 | 3.66 | 3.87 | 4.00 | 3.97 | 4.05 |
| Peanut oil D | 3.36 | 3.84 | 4.67 | 5.23 | 5.59 | 6.00 | 6.73 |
| Peanut oil E | 3.81 | 4.15 | 4.33 | 4.48 | 4.51 | 4.60 | 4.93 |
| ? | 14 months | 15 months | 16 months | 17 months | 18 months | ? | ? |
| Peanut oil A | 4.46 | 4.58 | 4.59 | 4.69 | 4.74 | ? | ? |
| Peanut oil B | 4.22 | 4.24 | 4.39 | 4.45 | 4.43 | ? | ? |
| Peanut oil C | 4.19 | 4.26 | 4.29 | 4.33 | 4.67 | ? | ? |
| Peanut oil D | 7.34 | 7.72 | 8.28 | 8.55 | 9 | ? | ? |
| Peanut oil E | 5.36 | 5.72 | 6.03 | 6.43 | 6.8 | ? | ? |
G. get and the peanut oil sample of same batch of f step, this peanut oil sample is carried out heating under the environment of 100-130 ℃, in heating process, sampled from this peanut oil sample at interval of 1 hour, in 5minn, be cooled to room temperature, then measure peroxide value, set up data group two; The assay method that measuring method is recorded for GB GB/T5538-2005; Result is as table 2:
Peroxide value result of variations under 100-130 ℃ of condition of table 2 peanut oil (unit: m mol/kg)
| ? | 0h | 1h | 2h | 3h | 4h | 5h | 6h | 7h |
| Peanut oil A | 1.51 | 1.95 | 3.26 | 3.47 | 3.53 | 3.62 | 3.79 | 4.68 |
| Peanut oil B | 1.45 | 1.87 | 3.12 | 3.33 | 3.58 | 3.71 | 3.99 | 4.59 |
| Peanut oil C | 1.49 | 1.74 | 3.25 | 3.33 | 3.58 | 3.71 | 3.99 | 4.72 |
| Peanut oil D | 1.43 | 3.34 | 5.1 | 5.96 | 6.77 | 7.21 | 7.5 | 9.2 |
| Peanut oil E | 1.4 | 2.97 | 4.31 | 5.07 | 5.34 | 5.58 | 5.82 | 6.91 |
H. the peroxide value data that record 18 months time in the group one of fetching data with in data group two, heat peroxide value data that 7h records and carry out associatedly, utilize the formula in linear regression method establishment step e;
Great many of experiments by inventor is found, same peanut oil sample under 100-130 ℃ of condition, heat while within 7 hours, depositing 18 months with this peanut oil sample under room temperature state that (guaranteeing the quality date of expiry of the period of peanut oil) surveys the numerical value of peroxide value very approaching, therefore inventor heats various peanut oil samples peroxide value measured while depositing 18 months with this peanut oil sample under room temperature state in 7 hours as associated under 100-130 ℃ of condition, the peroxide value while at room temperature depositing 18 months using peanut oil sample is as ordinate, the peroxide value that heats 7h using peanut oil sample under the environment of 100-130 ℃ is as horizontal ordinate, then get heating of above-mentioned various peanut oil samples preserve the peroxide value of 18 months numerical value under 7 hours and normal temperature and obtain some coordinate points under 100-130 ℃ of condition, then utilize linear regression method to calculate the conversion relation that records peroxide value under two states, obtain:
y=0.9683x+0.0987?R
2=0.9984
Wherein, peroxide value when y represents that peanut oil sample is at room temperature deposited 18 months, x represents that peanut oil sample heats the peroxide value of 7h under the environment of 100-130 ℃, R is related coefficient.Can find out from above-mentioned formula, the two has good correlativity.
In the present invention, the container adopting in described a step is preferably beaker.
Preferably, in described a step, sample size is 10-30g.
Preferably, in described b step, heating environment is provided by air dry oven.
Preferably, the cooling time of described c step is 5min.
Preferably, the peroxide value measuring method of described d step is GB GB/T5009.37-2003.
The present invention program's the quick determination methods of peanut oil peroxide value, compared with prior art, advantage is: this method is by accelerating at a certain temperature the oxidation of unsaturated acid in peanut oil and measuring the peroxide value of different time points, the peroxide value to without the time period of simultaneously itself and natural room temperature being deposited in situation is measured, set up the corresponding relation of state of nature resting period and heat time by peroxide value, thereby can be when controlling the peroxide value recording of heat time and carry out predict future 18 months the peanut oil peroxide value of (expiration date peanut oil shelf-life), compare by measured peroxide value and GB, can judge peanut oil shelf-life endoperoxides value stabilization, the method has overcome classic method can only judge current peanut oil peroxide value, the stabilization of peroxide values that can deposit process to following peanut oil is in the short period of time carried out anticipation, significantly save the test duration, simultaneously simple, convenient, save cost, the method goes for various peanut oil samples simultaneously, is widely used.
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment
Embodiment 1
The quick judgement of hawk mark peanut oil stabilization of peroxide values, comprises the following steps:
(1) the peanut oil sample that is 900ml by specification shakes up, and gets 30 grams of samples be placed in 150 milliliters of glass beakers with glue head straw.
(2) beaker that fills sample is put into air dry oven, adjust the temperature to 100 ℃.
(3) heating 7 hours.
(4) take out and be cooled to rapidly room temperature, utilize the method for GB GB/T5009.37-2003 to measure peroxide value.
Method by GB/T5009.37-2003 in heating at interval of the peroxide value of measuring a sample for one hour, in the measurement result of 0h, 2h, 6h and 7h in table 3:
Table 3(unit: m mol/kg)
Method by GB/T5009.37-2003 under this peanut oil sample natural storage state to same batch at interval of within one month, measuring a peroxide value, at the numerical value of 0 month, 6 months, 12 months and 18 months in table 2:
Table 4(unit: m mol/kg)
By the data in table 3, table 4, can find out in peroxide value and the heating peroxide value of 7 hours of 18th month peanut oil shelf-life and approach, can be using the two as corresponding corresponding group, compare by the peroxide value standard evaluation system expiring 18 months with peanut oil, its peroxide value is 9.96mmol/kg, and peroxide value oxidation stability is poor.
Embodiment 2
The quick judgement of Shandong flower peanut oil stabilization of peroxide values, comprises the following steps:
(1) the peanut oil sample that is 1L by specification shakes up, and gets 20 grams of samples be placed in 150 milliliters of glass beakers with glue head straw.
(2) beaker that fills sample is put into air dry oven, adjust the temperature to 120 ℃.
(3) heating 7 hours.
(4) take out and be cooled to rapidly room temperature, utilize the method for GB GB/T5009.37-2003 to measure peroxide value.
Method by GB/T5009.37-2003 in heating at interval of the peroxide value of measuring a sample for one hour, in the measurement result of 0h, 2h, 6h and 7h in table 5
Table 5(unit: m mol/kg)
Method by GB/T5009.37-2003 under this peanut oil sample natural storage state to same batch at interval of within one month, measuring a peroxide value, at the numerical value of 0 month, 6 months, 12 months and 18 months in table 6:
Table 6(unit: m mol/kg)
By table 5, table 6 data, can find out in peroxide value and the heating peroxide value of 7 hours of 18th month peanut oil shelf-life and approach, can be using the two as corresponding corresponding group, compare by the peroxide value standard evaluation system expiring 18 months with peanut oil, its peroxide value is 6.63mmol/kg, and peroxide value oxidation stability is poor.
Embodiment 3
Recklessly a Ji spends the express oil from peanuts quick judgement of stabilization of peroxide values of Gu Fa little, comprises the following steps:
(1) the peanut oil sample that is 1L by specification shakes up, and gets 10 grams of samples be placed in 150 milliliters of glass beakers with glue head straw.
(2) beaker that fills sample is put into air dry oven, adjust the temperature to 130 ℃.
(3) heating 7 hours.
(4) take out and be cooled to rapidly room temperature, utilize the method for GB GB/T5009.37-2003 to measure peroxide value.
Method by GB/T5009.37-2003 in heating at interval of the peroxide value of measuring a sample for one hour, in the measurement result of 0h, 2h, 6h and 7h in table 7:
Table 7(unit: m mol/kg)
Method by GB/T5009.37-2003 under this peanut oil sample natural storage state to same batch at interval of within one month, measuring a peroxide value, at the numerical value of 0 month, 6 months, 12 months and 18 months in table 8:
Table 8(unit: m mol/kg)
By data in table 7, table 8, can find out in peroxide value and the heating peroxide value of 7 hours of 18th month peanut oil shelf-life and approach, can be using the two as corresponding corresponding group, compare by the peroxide value standard evaluation system expiring 18 months with peanut oil, its peroxide value is 4.78mmol/kg, and peroxide value oxidation stability is good.
From the measured data of embodiment 1-3, peanut oil sample at 100-130 ℃, heat 7 hours with normal temperature under peroxide value while depositing 18 months very approaching, and in conjunction with the reduction formula of the numerical value of surveying in summary of the invention and foundation, can find out, the inventive method can be good at predicting the peroxide value of peanut oil sample in the time of following 18 months, can judge accurately the stabilization of peroxide values in the shelf-life of peanut oil, and be applicable to various peanut oil products, be widely used.
Above-mentioned embodiment is only the preferred embodiment of the present invention; can not limit the scope of protection of the invention with this, the variation of any unsubstantiality that those skilled in the art does on basis of the present invention and replacement all belong to the present invention's scope required for protection.
Claims (9)
1. the quick determination methods of peanut oil stabilization of peroxide values, is characterized in that comprising the steps:
A. sampling: peanut oil sample to be measured is shaken up, get sample segment and be placed in container, stand-by;
B. heating: the container that fills sample is heated to 7h under the environment of 100-130 ℃;
C. cooling: will to be cooled to rapidly room temperature through the rapid sample of processing of b;
D. peroxide value is measured: to carrying out the measurement of peroxide value through the sample of c step process;
E. judgement: the peroxide value that d step is recorded is converted under normal temperature the peroxide value recording when peanut oil sample is deposited 18 months, and peroxide value when peanut oil sample is deposited 18 months under described d step and normal temperature converts by following formula:
y=0.9683x+0.0987
Wherein, peroxide value when y represents that peanut oil sample is at room temperature deposited 18 months, x represents that peanut oil sample heats the peroxide value of 7h under the environment of 100-130 ℃;
Then, peroxide value and GB GB/T5009.37-2003 when the peanut oil sample that conversion is obtained is at room temperature deposited 18 months compare, and judge the stability of peroxide value.
2. the quick determination methods of peanut oil stabilization of peroxide values according to claim 1, is characterized in that the formula in described e step is set up by following steps:
F. get a peanut oil sample, deposit at normal temperatures, at interval of the once peroxide value of this peanut oil sample of a measurement in month, set up data group one;
G. get and the peanut oil sample of same batch of f step, this peanut oil sample is carried out heating under the environment of 100-130 ℃, in heating process, sampled from this peanut oil sample at interval of 1 hour, in 5minn, be cooled to room temperature, then measure peroxide value, set up data group two;
H. the peroxide value data that record 18 months time in the group one of fetching data with in data group two, heat peroxide value data that 7h records and carry out associatedly, utilize linear regression method, the formula in establishment step e.
3. the quick determination methods of peanut oil stabilization of peroxide values according to claim 1, is characterized in that: the container adopting in described a step is beaker.
4. the quick determination methods of peanut oil stabilization of peroxide values according to claim 1, is characterized in that: in described a step, sample size is 10-30g.
5. the quick determination methods of peanut oil stabilization of peroxide values according to claim 1, is characterized in that: in described b step, heating environment is provided by air dry oven.
6. the quick determination methods of peanut oil stabilization of peroxide values according to claim 1, is characterized in that: the cooling time of described c step is 5min.
7. the quick determination methods of peanut oil stabilization of peroxide values according to claim 1, is characterized in that: the peroxide value measuring method of described d step is GB GB/T5009.37-2003.
8. the quick determination methods of peanut oil stabilization of peroxide values according to claim 1, is characterized in that: the peroxide value measuring method of described f step is GB GB/T5009.37-2003.
9. the quick determination methods of peanut oil stabilization of peroxide values according to claim 1, is characterized in that: the peroxide value measuring method of described g step is GB GB/T5009.37-2003.
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Cited By (4)
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| CN105241846A (en) * | 2014-07-11 | 2016-01-13 | 马井芳 | Method of detecting peroxide value of liquid-phase edible oil |
| CN108106924A (en) * | 2017-12-27 | 2018-06-01 | 广东美味鲜调味食品有限公司 | A kind of method for detecting edible pressed sesame color stability |
| WO2018166342A1 (en) * | 2017-03-13 | 2018-09-20 | 上海融氏健康产业股份有限公司 | Method for evaluating freshness of oil/fat and device for calculating freshness of oil/fat |
| CN109409588A (en) * | 2018-10-11 | 2019-03-01 | 江南大学 | A method of for predicting that edible oil and fat return color |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105241846A (en) * | 2014-07-11 | 2016-01-13 | 马井芳 | Method of detecting peroxide value of liquid-phase edible oil |
| WO2018166342A1 (en) * | 2017-03-13 | 2018-09-20 | 上海融氏健康产业股份有限公司 | Method for evaluating freshness of oil/fat and device for calculating freshness of oil/fat |
| CN108106924A (en) * | 2017-12-27 | 2018-06-01 | 广东美味鲜调味食品有限公司 | A kind of method for detecting edible pressed sesame color stability |
| CN109409588A (en) * | 2018-10-11 | 2019-03-01 | 江南大学 | A method of for predicting that edible oil and fat return color |
| CN109409588B (en) * | 2018-10-11 | 2022-03-01 | 江南大学 | Method for predicting edible oil color reversion |
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Application publication date: 20140507 Assignee: GUANGDONG CHUBANG FOOD Co.,Ltd. Assignor: GUANGDONG MEIWEIXIAN FLAVORING & FOOD Co.,Ltd. Contract record no.: X2021980007036 Denomination of invention: A fast judgment method for peroxide value stability of peanut oil Granted publication date: 20150805 License type: Common License Record date: 20210729 |
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