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| Study on Rapid Detection of the Quality of Frying Oil by Conductivity Method |
| SUN Jingxin;GUO Liping;WANG Tan |
| College of Food Science & Engineering, Qingdao Agriculture University, Qingdao 266109 |
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Abstract In this paper, rapid detection of the quality of frying oil by conductivity method was studied. Lard and peanut oil were used as frying oil and fried continuously. The contents of polar components of frying oil at different frying time were determined by the column chromatography, and the conductivity was determined by the conductivity meter. The results showed that the contents of polar components in lard and peanut oil increased as the frying time extended; while the conductivity with time did not; the linear relationship between the conductivity and the content of polar components was not significant; after adding BHT, the content of polar components increased slowly, the linear relationship between conductivity and the content of polar components was not significant. The conductivity method for rapid detection of frying oil quality need further study.
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2010, Vol. 24 
