食用植物油水相电导率与其品质指标相关性的研究

The Linear Correlation Between Electrical Conductivity and Double Variables(Peroxide Values plus Acid Values) for Edible Oils

理论上通过测定食用植物油的水相电导率,可以对其品质进行检测。但前人对此方法的准确性存在争议,认为电导率与油脂品质指标(如极性物质含量)之间的相关性不显著。为了探讨食用植物油水相电导率与其品质指标间的相关性,本论文考察了七种家庭常用的食用植物油在60℃储藏时,过氧化值、酸价与水相电导率的变化情况。实验结果表明,水相电导率与酸价的线性相关性差,与过氧化值的相关性较高,而与双变量(过氧化值和酸价)之间的线性相关性最高,其中玉米胚芽油和花生油的相关系数均高于0.98。由此根据国家标准对食用植物油过氧化值和酸价的界定,以及水相电导率与过氧化值-酸价的双变量线性回归方程,可以用水相电导率法快速便捷的检测食用植物油的品质。

Theoretically, electrical conductivity can be used to evaluate the quality of edible oils. Given its convenience, it has the brilliant application in normal kitchens. However, since the correlation between electrical conductivity and polar component of edible oils was poor, some researchers have contemplated its accuracy. In order to clarify the relationship between electrical conductivity and other indexes of edible oils, this paper detected the peroxide values, acid values, and the electrical conductivity of seven edible oils when they were stored at 60 ℃. The results showed that there was little correlation between electrical conductivity and acid value,, while there was a linear correlation between electrical conductivity and the double variables （peroxide values plus acid values）. Among the oils tested, maize germ oil and peanut oil had correlation coefficients higher than 0.98. Therefore, electrical conductivity can be used for the rapid detection of edible oils.