Advances in the detection of moisture content in edible vegetable oils

  • LI Mengyu ,
  • YANG Ziyi ,
  • CHEN Jia ,
  • ZHAO Guohua
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Special Food by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2021-05-18

  Revised date: 2021-06-29

  Online published: 2022-04-25

Abstract

As an indispensable part of the human daily diet, edible vegetable oil can provide energy and other nutrients to the human body. The moisture content in edible vegetable oil is low, which will accelerate the rancidity and microbial growth of edible vegetable oil, and seriously affects the nutritional quality and economic value of edible vegetable oil. Therefore, moisture detection plays a pivotal role in the quality control and quality assurance of edible vegetable oils. Based on the introduction of the classic Karl Fischer method, electrochemistry and chromatography and other edible vegetable oil moisture detection methods, this article focuses on new edible vegetable oil moisture detection methods such as near-infrared spectroscopy and fluorescence probe method. These methods have the advantages of high detection accuracy, fast speed, simple equipment and easy portability, and have good application prospects in real-time monitoring the quality of edible vegetable oil products.

Cite this article

LI Mengyu , YANG Ziyi , CHEN Jia , ZHAO Guohua . Advances in the detection of moisture content in edible vegetable oils[J]. Food and Fermentation Industries, 2022 , 48(6) : 309 -315 . DOI: 10.13995/j.cnki.11-1802/ts.027976

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