METHOD FOR CONTROLLING OXIDATION INDICES OF VEGETABLE OILS Russian patent published in 2017 - IPC G01N1/44 G01N21/17 

FIELD: food industry.

SUBSTANCE: method for controlling the oxidation indices of vegetable oils involves preparing the vegetable oil for measurement without freezing by mixing it in a container and taking the sample from the middle of it, the sample is introduced into a penicillin bubble, then 20 ml of isooctane in 4-ml portions are added to the above bubble, the sample dissolved in isooctane is stirred by means of collecting the liquid with the subsequent pouring into the solution without air access 4 times, then 4 ml of isooctane and at least 4 ml of the obtained sample are added to a quartz cuvette, the optical density measurement on a UV spectrophotometer with a deuterium lamp is carried out sequentially at the wavelengths of 232 nm and 270 nm; two parallel measurements are carried out for each sample, in each of which 5 consecutive measurements are carried out, then the arithmetic average value of optical density is determined, and then the index of oxidation (IO) is determined: IO=2⋅D_av/m, where D_av is the arithmetic average value of optical density for each sample at 5 measurements, m is the mass of sample, g.

EFFECT: invention allows to improve the accuracy and reliability of the results.

2 cl, 2 ex