摘要
为确立餐饮废油的快速、可靠辨识指标,以菜籽油为样本考察加工、使用及复炼等多种热处理对油脂紫外光谱的影响.采用0.05 mm薄膜样品池采集油样紫外吸收光谱可获得特征参数D245 nm和R272 nm,分别用以表征油中二元及三元共轭结构产物的多寡.结果表明,菜籽油经正常精炼热处理后,其紫外光谱特征参数D245 nm和R272 nm值分别不超过4.8和12.9.高温氧化可导致上述特征参数的大幅上升,而复炼处理也不能降低R272 nm值.由此利用特征参数D245 nm和R272 nm值边界值及分支判别流程可将正常加工的菜籽油与高温氧化油或复炼氧化油区分开来,对于复炼脱臭油掺杂的检出限为2.3%.
To develop a rapid and reliable method for the identification of waste cooking oil (WCO), this study investigated the effects of heat treatments during oil processing, use and repetitive refining on the ultraviolet (UV) spectrum of rapeseed oil. UV spectra of oil samples were collected using a thin film chamber with an optical lenghth of 0.05 mm and two characteristic parameters from the UV spectra, i.e. D245 nm and R272 nm, were selected to evaluate the contents of di- and triconjugates. The results showed that the maximum values of D245 nm and R272 nm for refined rapeseed oil (RO) were no more than 4.8 and 12.9, respectively. High-temperature oxidation could lead to a significant increase in both D245 nm and R272 nm, while repetitive refining of oxidized RO could not decrease R272 nm. Therefore, a branch discrimination process based on D245 nm and R272 nm could be used for discrimination of oxidized or repeatedly refined oil from normal RO. The detectable threshold of deodorized WCO adulterized in normal RO was 2.3%.
作者
余盖文
刘晔
王明明
李云雁
刘大川
YU Gaiwen;LIU Ye;WANG Mingming;LI Yunyan;LIU Dachuan(School of Chemical and Environmental Engineering,Wuhan Polytechnic University,Wuhan 430023,China;School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第20期311-317,共7页
Food Science
基金
公益性行业(农业)科研专项(201303072)
关键词
复炼菜籽废油
紫外光谱
特征参数
辨识指标
分支判别
refined waste rapeseed oil
ultraviolet spectrum
characteristic parameters
identification indicators
branchdiscrimination