离子色谱法鉴别泔水油与合格食用油研究

Study on the Identification of Swill Oil and Edible Oil by Ion Chromatography

餐饮废弃油俗称泔水油,是地沟油的主要来源,严重威胁了人民群众的食品安全和健康;因此建立一种方便快捷的泔水油鉴别方法迫在眉睫。实验随机收集餐馆的废弃粗泔水油作为原料,模拟泔水油的精炼过程进行脱色脱臭处理,使用适量正己烷和合理超声时间来优化前处理过程,利用离子色谱法测定不同精炼过程氯离子浓度变化,以及与合格食用油的浓度差别,达到鉴别目的。实验结果表明,通过正己烷的适量加入以及合理的超声时间,降低了油相黏度,油样与水达到了足够的混合程度;且超声后静置分层时水油界面清晰,不仅提高了氯离子的萃取量,而且缩短了萃取时间,达到了优化目的,建立了一种快速准确鉴别泔水油和合格食用油的方法。

Waste oil is commonly known as swill oil, is the main source of waste oil. It＇s a serious threat to the food safety and health of the masses of the people, so it is urgent to establish a convenient method for the identifica- tion of swill oil. This experiment takes the random collection of restaurant waste coarse swill oil as raw material, re- fining process simulation of swill oil decolorization odor treatment, using an appropriate amount of n-hexane and reasonable time to optimize ultrasonic pretreatment process, using ion chromatography to determine the chloride ion concentration of different refining process, and compared with the different concentrations of edible oil to achieve the purpose of identifying. The results of the experiment show that the viscosity of the oil phase can be reduced by adding the n-hexane and the reasonable ultrasonic time, oil and water can reach the degree of mixing enough and have significant layer boundary, not only increase the amount of chloride extraction, but also shortens the extraction time, achieve the aim of optimization and establish a fast and accurate method to identify the swiX1 oil and edible oil.