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

被引：0
|
作者：
Zhu X. [1 ]
Li G. [1 ]
Jiang J. [1 ]
Shan Y. [1 ]
机构：
[1] Hunan Academy of Agricultural Science, Hunan Agricultural Products Processing Institute, Changsha
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 06期
关键词：
Chemometrics; Frying oil; New methods; Quality control; Rapid determination;
D O I：
10.16429/j.1009-7848.2019.06.035
中图分类号：
学科分类号：
摘要：
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. © 2019, Editorial Office of Journal of CIFST. All right reserved.
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页码：293 / 301
页数：8
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