Edible Oil Peroxide Value Quick Test Kit Instruction Manual

(Instrument Supporting Reagents) Product Number: STST-58

1. Method Principle

Edible oil peroxide and color reagent react under certain conditions to form orange-red products. The color depth of the solution is proportional to the peroxide content. The content of peroxide value in the sample can be determined using the supporting food safety detector.

2. Scope of application. It is suitable for the determination of peroxide value content in vegetable oil, edible lard and other oils.

III. You need to bring your own tools 5mL centrifuge tube, pipette (20-200 μl, 1-5 ml)

IV. Sample determination

1. Blank control: Take 5 mL centrifuge tube, add 3 mL of reagent C, and mix well; add 1 drop of reagent A dropwise, and mix well; add 1 drop of reagent B dropwise, and mix well. Pour the reaction solution into a cuvette for control testing.

2. Sample testing: Take a 5 mL centrifuge tube, absorb 0.1 mL of oil sample (solid lard sample can be slightly heated and dissolved before absorption), add 3 mL of reagent C, and mix well; add 1 drop of reagent A dropwise, and mix well; add 1 drop of reagent B dropwise, and mix well. The reaction solution was poured into a cuvette for sample testing.

Five, precautions

1, steps 2 and 3 are carried out simultaneously, that is, the blank and the sample are simultaneously added to the detection liquid reaction;

2, when the oil sample is pipetted with a pipette, due to the wall-hanging properties of the oil, the first oil sample should be fully discarded, and then the oil sample is removed with the same gun head as a test;

3, when the machine is tested, all the centrifuge tubes and colorimetric dishes must be cleaned, the application of anhydrous ethanol is fully rinsed and dried, and the colorimetric dish should be poured into the machine as soon as possible, otherwise the test results will be affected;

4, the operation is not skilled or the pursuit of higher accuracy The user can make three parallels to the same sample, and the final result is averaged or two similar mean values.

5, if the reaction after the end of the color is very dark or high concentration value, the sample needs to be measured in step 1 of the sample treatment solution diluted with reagent C after a certain multiple of the measurement again, the content of the peroxide value in the sample = the dilution ratio of the content measured by the instrument;

cases: the deep color sample diluted 10 times and then measured again, then take the sample treatment solution 1 mL, plus reagent C 9 mL (dilution ratio 10), mixed as a new sample treatment solution for subsequent testing, the final sample peroxide value content = the content measured by the instrument 10.

6, when using this kit to determine the sample, it should be carried out under ventilated conditions;

7, all reagents should avoid contact with the skin, such as inadvertent contact, should be rinsed with a lot of water immediately.

Sixth, the detection limit is 0.001 meq/kg.

Seventh, the reference limit

GB 2716-2018 stipulates: the peroxide value content in vegetable oil is 0.25g/100g;

GB 16565-2003 stipulates: the peroxide value content in fried snacks is 0.25g/100g;

GB 7100-2015 stipulates: the peroxide value content in biscuits is 0.25g/100g;

GB 7009-2015 stipulates: the peroxide value content in cakes and bread is 0.25g/100g;

GB 19300-2014 stipulates: the peroxide value content in nuts (raw and dried) is 0.08g/100g, and the peroxide value content in sunflower seeds (cooked) is 0.8g/100g.

Eight, storage conditions and product valid period

1, storage conditions: 4 ℃ refrigerator refrigerated storage

2, product valid period: 1 year

nine, kit composition

serial number

specifications

composition

50 times/box

100 times/box

1

reagent A

1 bottles

1 bottles

2

reagent B

1 bottles

1 bottles

3

reagent C

2 bottles

3 bottles

4

instructions

1 copies

1 copies

1 copies