• 专利标题:   Method for electrochemically evaluating oxidative stability of oil and fats, involves preparing graphene-modified electrode followed by utilizing three electrode system, selecting working potential and obtaining peak current-time curve.
  • 专利号:   CN106290494-A, CN106290494-B
  • 发明人:   ZHU Z, MIN X, ZHENG M
  • 专利权人:   UNIV JIANGNAN, UNIV JIANGNAN
  • 国际专利分类:   G01N027/26
  • 专利详细信息:   CN106290494-A 04 Jan 2017 G01N-027/26 201709 Pages: 8 Chinese
  • 申请详细信息:   CN106290494-A CN10293830 01 Jun 2015
  • 优先权号:   CN10293830

▎ 摘  要

NOVELTY - An oxidative stability of oil and fats electrochemical evaluation method involves preparing graphene-modified electrode by electroreduction of graphene oxide suspension and diluting to-be-evaluated oil with supporting electrolyte solution. The diluted product is added to electrolytic cell followed by utilizing three electrode system, selecting appropriate working potential and obtaining peak current-time curve as double tangent by double-tangent method. USE - Method for electrochemically evaluating oxidative stability of oil and fats. ADVANTAGE - The method enables electrochemically evaluating oxidative stability of oil and fats with high sensitivity and high accuracy in a simple manner. DETAILED DESCRIPTION - An oxidative stability of oil and fats electrochemical evaluation method involves preparing graphene-modified electrode by electroreduction of graphene oxide suspension and diluting to-be-evaluated oil with supporting electrolyte solution. The diluted product is added to electrolytic cell followed by utilizing three electrode system comprising graphene modified electrode as working electrode, platinum sheet electrode as counter electrode and calomel electrode as reference electrode, selecting appropriate working potential and obtaining peak current-time curve as double tangent by double-tangent method, where change of oxidation peak current in process of oil oxidation is measured and recorded by chronoamperometry and time corresponding to point of intersection is oxidative stabilization time of fat.