基于微流控芯片的劣质食用油检测法  

A low-quality cooking oil detection method based on a microfluidic chip

作　　者：史心群 冯帅杰 彭艳[1] 谢少荣[1] 刘梅[1] 

机构地区：[1]上海大学机电工程与自动化学院,上海200072

出　　处：《食品科技》2016年第1期311-315,共5页Food Science and Technology

基　　金：国家自然科学基金项目(51205245)

摘　　要：劣质食用油是一个频繁出现的食品安全问题,由于其来源和成分的复杂性,目前仍缺少便捷有效的检测方法。为此,文章提出了一种基于微流控芯片的劣质食用油检测法,并对5种食用油样品进行分析。在微流控芯片管道内,当水作为分散相进入连续相的油中时,水会被油挤压剪切形成油包水微液滴。通过分析油包水液滴的尺寸、产生频率等参数,可成功区分不同种类的油。此外,还讨论了流速变化时的液体流动滞后性问题,为相关实验提供了指导。相比其他方法,这种基于微流控芯片的方法简易、经济,可为劣质食用油的检测提供有益的参考。Low-quality cooking oil is a frequently occurring food safety issue in China. Because of the complexity of its origin and composition, convenient and effective detection methods are still in research. Therefore, this paper presents a detection method for the low-quality cooking oil based on a microfluidic chip and analyzes five kinds of edible oil samples. In the microchannels of the chip, when water as the dispersed phase enters the continuous oil, water will be squeezed and cut into water-in-oil droplets. By analyzing the size, generating frequency of water-in-oil droplets, different oils can be successfully distinguished. The paper also discusses the lag issue in flowing when flow velocity changes, and provides useful guidance for relating experiments. The method based on the microfluidic chip is simple, economic, and can provide reliable reference for the detection of low-grade cooking oil.

关 键 词：微流控芯片 劣质食用油 液滴检测 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]