[Three-Iindex-Value Method for Rapid Screening Unqualified Vegetable Oil].

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Quality Control

Background:

• Vegetable oil quality is crucial for consumer health and industry standards.
• Detecting adulterated or expired oils requires efficient and reliable methods.
• Existing methods may lack the speed and accuracy needed for widespread monitoring.

Purpose of the Study:

• To establish pass-setting ranges for key indices in common vegetable oils.
• To develop a rapid screening method for identifying unqualified vegetable oils.
• To improve the efficiency of vegetable oil quality monitoring.

Main Methods:

• Measurement of unsaturation (A3005), conjugated fatty acids (A985), and trans-fatty acids (A960 + A985).
• Analysis of southern common vegetable oils, including peanut, corn, canola, soybean, sunflower, tea seed, and olive oils.
• Screening of "waste oil" and overdue vegetable oils to define index ranges.

Main Results:

• Defined pass-setting ranges for unsaturation, conjugated fatty acids, and trans-fatty acids.
• Successfully established a rapid screening method for unqualified vegetable oils.
• Identified several suspected substandard oils as unqualified through further fatty acid analysis.

Conclusions:

• The developed method significantly improves the efficiency of vegetable oil quality monitoring.
• The combination of detection methods allows for inference of disqualification causes.
• This approach provides a valuable tool for ensuring vegetable oil authenticity and safety.