基于磁电感应检测橄榄油酸价及过氧化值的研究

利用单相变压器工作原理将不同储藏期的橄榄油作为次级线圈,在室温下考察激励电压、频率和不同匝数比对橄榄油的电学特性影响,结果发现随样品的酸价和过氧化值提高其终端电压也增高,频率对不同样品的终端电压无显著影响,橄榄油的酸价和过氧化值可采用终端电压进行量化,激励电压为25 V时酸价和终端电压呈现线性关系且决定系数最高为R2=0.998,而激励电压为20 V时过氧化值和终端电压呈现2项式函数关系且决定系数最高为R2=0.991,采用130个不同酸价和过氧化值的样品对回归方程进行校验发现样品的酸价和过氧化值的预测值和实际值的相关系数分别为r=0.948和r=0.974,通过施加交变磁通来考察橄榄油的电学参数可作为一种潜在的快速检测其酸价和过氧化值的方法。

Assessment of Peroxide and Acid value of Rapeseed Oil by Using Magneto-electric Inductive Methodology

The electrical properties of olive oil, under different storage conditions, were investigated by utilizing an experimental single transformer. Using this method, the olive oil acted as the conductor of secondary coil excitation by various voltage levels, frequencies, and turns ratios. The results of this method revealed increased acid and peroxide values of the samples in association with increased terminal voltage. The frequency of excitation voltages had no significant influence on the terminal voltage of olive oil. The acid and peroxide values of olive oil can be quantified by their terminal voltage. The linear relationship between acid value and terminal voltage was calculated with the determination coefficient of 0.998, at the excitation voltage level of 25V. The binomial expression relationship between the peroxide value and terminal voltage was calculated with the determination coefficient of 0.991, at the excitation voltage level of 20V. A total of 130 samples, with various acid and peroxide values, were as used to verify the regression equation with highest determination coefficient. It was founded that the correlation coefficient between predicted and actual acid and peroxide values of the samples were 0.948 and 0.974, respectively. The measurement of acid and peroxide values in olive oil was based on electrical properties of the action of alternating magnetic flux providing an alternative technique for rapid detection of the quality factors of liquid food.