煎炸油品质快速检测新方法研究进展

The Progress of Rapid Determination Methods for Monitoring the Quality of Frying Oil

煎炸油的品质将直接影响煎炸食品的营养与安全。为了对煎炸油品质进行监控,目前我国出台了煎炸油卫生检测标准以及相应的检测方法。这些检测方法虽然可操作性强、成本低,但需消耗大量有机试剂、操作费时、繁琐,研究并开发快速、无损及可靠的检测方法很有必要。随着现代科学与技术的发展,一些新的快速检测技术与方法已用于煎炸油质量的快速检测。本文主要介绍电子鼻与电子舌技术、介电常数法、电导率法、低场核磁共振法、红外光谱法以及色谱法用于煎炸油样品中理化指标快速检测的原理以及具体应用。

The quality of frying oil will directly affect the safety and nutrition of fried food. In order to monitor the quality of frying oil, the current Chinese National Standards have stipulated the testing indicators and corresponding methods. Although these methods are simple, feasible and cheap, which also have disadvantages of requiring a large amount of organic reagents, and the operation is time-consuming, tedious and so on. Therefore, it is very necessary to develop fast, non-destructive and reliable methods. With the development of modern science and technology, some new technologies and rapid methods have been used for the rapid determination of the quality of frying oil. In this paper, the technology of electronic nose and electronic tongue, dielectric constant, conductivity, low field nuclear magnetic resonance spectroscopy, infrared spectroscopy and chromatography were introduced and used for the qualitative and quantitative determination the physicochemical parameters of frying oil samples.