电导率法对油炸油中极性物质的检测  

Conductivity method for the determination of polar compounds in fried oil

作　　者：屠璐[1] 刘哲鹏[1] 赵转霞[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《应用化工》2013年第4期751-753,共3页Applied Chemical Industry

摘　　要：以臭豆腐油炸油为试材,建立基于电导率的油炸油极性物质检测方法。结果表明,去离子水加入量为25 mL,正己烷加入量为20 mL,超声振荡时间为7 min时为最佳检测条件。在此条件下,萃取水相电导率随极性物质含量增加而增大,相关性较好,决定系数R2为0.995。因此,用去离子水与油炸油振荡混合后测定其电导率可作为油炸油极性物质含量检测方法。The conductivity for the detection of polar compounds in the frying oil was established. Results indicated that the optimum conditions are as follows：deionized water of 25 mL, hexane amount of 20 mL and ultrasonic oscillation time of 7 min. Under this condition the conductivity of water phase is increased with the increasing content of polar substance, the assay has a good correlation and the coefficient of determination is high up to 0. 995. Therefore, the method could be used to detect the polar compounds in fried oils.

关 键 词：炸油 极性物质 检测 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]