SP01Edible oleic acid peroxide value testerUsed for quantitative detection of acid value and peroxide in vegetable oil, this product complies withGB/T5009.37-2003The analysis method of hygiene standards for edible vegetable oil can determine whether the vegetable oil meets national standards or whether it is inferior oil, gutter oil, etc. through testing. Reserve other testing programs and ports for the instrument, and easily add testing items according to future needs. In the future, it can be upgraded to a comprehensive type of instrument for testing, aquatic products, and noodle products.

Main parameters:
1、 Detection channel:≥12Multiple detection channels can simultaneously test multiple samples, and each sample is controlled by a program to work independently without interfering with each other.
2、 Display mode:≥5Inch LCD touch screen display, user-friendly Chinese operation interface, intuitive and simple reading.
3、 Equipped with an embedded thermal printer, it can choose to print manually or automatically, and the printing result can be obtained in three minutes.
4、 The light source adopts imported ultra high brightness light-emitting diodes, which have high precision, strong stability, controllable light source, can turn off unused light sources, and lower power consumption.
5、 useUSB2.0Interface design facilitates the storage and movement of data, and can be directly connected to a computer at any time, and instruments can be controlled by a computer. Implement data query, browsing, analysis, statistics, printing, etc.
6、 High degree of intelligence, the instrument has self checking function: it has power on self checking and zero adjustment functions, and has automatic detection of repeatability function
7、 Automatically determine whether the sample is qualified, making the test results more intuitive.
check the accuracy 0.01
Detection range
0-100 Applicable samples
Edible oilMeasurement time
2SExternal dimensions420*310*150（

mm）1acid value

It refers to neutralization

The milligrams of potassium hydroxide required to weigh fats reflect the content of free fatty acids in fats. Detecting acid value can reflect whether the oil is rancid and the degree of rancidity. Consuming rancid fats can cause symptoms of poisoning. Therefore, it is necessary to strengthen the detection of edible oleic acid value

Testing basis

Free fatty acids react with acidic color solution, and their blue color will turn into yellow green. The depth of blue color is negatively correlated with the value of edible oleic acid.

Reagent composition and storage method1Color developing solution, anhydrous ethanol (self provided)

The retention period is

yearDetection Process① Blank tube: dry and clean10mlIn the plastic graduated tube, add5mlAnhydrous ethanol,

0.5mlAcid colored solution, cover with a stopper, invert and mix well.② Sample tube: Shake the edible oil sample well and weigh it0.4gOil sample in dry and clean condition10mlAdd the plastic graduated tube to the colorimetric tube5mlAnhydrous ethanol,100.5ml

Acid colored solution, cover with a stopper, slowly invert

Next, let it stand until the solution becomes clear.

③ Pour the reaction solution from the blank tube into a colorimetric dish and place it in the acid value detection channel point to "zero";

④ After the zero adjustment is completed, take it out and pour out the reaction solution. First, rinse the sample tube with a small amount of reaction solution, then pour the reaction solution from the sample tube into the colorimetric dish and place it in the instrument's acid value detection channel at the midpoint of the "detection". The detection result will appear on the instrument interface.Reference limitNational Food Hygiene StandardsGB2716-2005There is a unified maximum limit standard for the oleic acid value of edible plants, that is, the acid value of edible vegetable oil products is ≤3mgKOH/g

The acid value of vegetable crude oil is ≤

Edible lard

≤1.5margarine

12.2 ≤1.0

overviewPeroxide Value

12.3 It is one of the indicators for measuring the degree of oil rancidity, generally speaking, the higher the peroxide value, the more severe the rancidity.

Testing basisGB/T5009.37-2003Analysis method for hygiene standards of edible vegetable oilsReagent composition and storage methodASolution

B1Solution

12.4 C

Solution: Store at room temperature, sealed and away from light.

The retention period isyearDetection Process1① Blank tube: Use distilled water as a reference.Sample tube: used0.2mLDrip tube for oil sample collectionDrip on10mlIn the plastic graduated tube, addAsolution11mLJoin inBsolutionDrip, gently shake, and let it sit in a dark place3minImmediately dilute with distilled water after removal(make an appointment8mL)Join inCsolution

0.2mL

Add distilled water until

12.5 10mL

Scale line, shake well, take the upper clear liquid (water layer) for testing.