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当前位置: 首页 > 文章 > 电导率法快速检测煎炸油品质的研究 肉类研究 2010 (9) 54-57
Position: Home > Articles > Study on Rapid Detection of the Quality of Frying Oil by Conductivity Method MEAT RESEARCH 2010 (9) 54-57

电导率法快速检测煎炸油品质的研究

作  者：
孙京新;郭丽萍;王坦
单  位：
青岛农业大学食品科学与工程学院
关键词：
煎炸油;极性物质;电导率;快速检测
摘  要：
本文对煎炸油品质的电导率法快速检测进行了研究。以猪油和花生油为煎炸用油,进行连续煎炸,采用柱层析法测定煎炸油中极性组分的含量;采用电导率法测定相应煎炸油的电导率。结果表明,猪油和花生油的极性物质含量随煎炸时间的延长而不断增大;而电导率随时间的变化规律不明显;极性物质含量和电导率的线性关系不显著;加入抗氧化剂的食用油中极性物质含量相应减少,增加较缓慢。因此,电导率法能否快速检测煎炸油品质还需进一步的研究。
译  名：
Study on Rapid Detection of the Quality of Frying Oil by Conductivity Method
作  者：
SUN Jingxin,GUO Liping,WANG Tan(College of Food Science & Engineering,Qingdao Agriculture University,Qingdao 266109)
关键词：
frying oil;polar components;conductivity;rapid detection
摘  要：
In this paper,rapid detection of the quality of frying oil by conductivity method was studied.Lard and peanut oil were used as frying oil and fried continuously.The contents of polar components of frying oil at different frying time were determined by the column chromatography,and the conductivity was determined by the conductivity meter.The results showed that the contents of polar components in lard and peanut oil increased as the frying time extended;while the conductivity with time did not;the linear relationship between the conductivity and the content of polar components was not significant;after adding BHT,the content of polar components increased slowly,the linear relationship between conductivity and the content of polar components was not significant.The conductivity method for rapid detection of frying oil quality need further study.

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