The content of polar components in edible vegetable oil is a key indicator for determining whether the oil is safe and usable, and its rapid detection has important practical value in food safety control.
1、 Core significance of detection
After high-temperature heating and repeated use, edible vegetable oil undergoes chemical changes: on the one hand, its nutritional value decreases, and on the other hand, toxic substances such as acrylamide, polycyclic aromatic hydrocarbons, aldehydes/carbonyls are produced.The generation of polar substances is positively correlated with oil unsaturation, heating temperature, and frying times——The higher the degree of unsaturation, the higher the oil temperature, and the more frequent the repeated use, the more polar substances accumulate.
This detection can achieve dual scene coverage of "on-site real-time monitoring" and "sampling sample detection", and special attention should be paid to the fact that in food poisoning incidents caused by oil and fat, the polar components of the involved oil are often significantly higher. Therefore, this indicator is also an important basis for tracing oil and fat food poisoning.
2、 Principle of detection method
Core basedPrinciples of ElectrochemistryThe polar substances in edible oil can change the original physical properties of the oil. By using a polar component analyzer to capture the degree of change in these physical properties, the quality of the oil can be quantitatively judged whether it meets the standards (excessive polar components indicate oil deterioration and decreased safety).
3、 Core characteristics of the method
The traditional detection method (organic solvent dilution extraction column chromatography weighing method) is cumbersome and time-consuming, making it difficult to meet the needs of rapid on-site control; The rapid detection method (using a polar component analyzer) has significant advantages: