油脂，食品，饲料中氧化稳定性，货架期检测方案(氧化分析仪)

VELPSCIENTIFICAVELP Scientific， Inc. Analytical InstrumentsRaised To Excellence INVESTIGATE SHELF LIFE Determination of the Oxidation Stability ofFats and5Oils with the OXITESTAOCS International Standard Procedure(Cd 12c-16) Your Global Fats and Oils Connection www.velp.com Predictive Study of Fat Oxidation The Oxitest Method is an internationally recognizedanalyticalaltechniquleeffo)rr thedetermination1(of theoxidation stability of food， fats and oils. Every food， feed and other product containing lipids(creams， lip balms， body lotions， wax etc...) undergoesoxidation of the contained fat portion， which causesunpleasant flavor， bad smell and the loss of its naturalsensorial qualities. Many factors have influence on lipid oxidation (and in theshelf life of the sample) such as ambient temperature，exposure to heat， the composition of Fatty Acids and itsdegree of saturation， the concentration of oxygen etc. Especially for food industries， the prediction of stability tooxidation of raw material and finished products is acrucial information with many operational and economicimplications. The stability tests performed with the OXITEST reactoracceleratetheoxidationprocessthatinnormaconditions can last weeks or months and provide fast，accurate and reliable results. Internationally Recognized The Oxitest Method has been recognized as an AOCSInternational Standard Procedure (Cd 12c-16) for thedetermination of oxidation stability of food， fats and oil.Effective from May 2017， it will be published in the 7thEdition of the Official Methods and RecommendedPractices of the AOCS， (American OilChemist'sSociety). This is the latest development in a long collaborationbetween research centers， universities and laboratoriesfrom all over the world for developing the instrument andmethod and tailoring it to their needs. Sample As It Is The OXITEST reactor subjects the sample to a high-oxidative stress environment in order to evaluate， in ashort period of time， the resistance to fat oxidation. With the OXITEST Method， the stability test is performeddirectly on the sample as it is be it solid， liquid or doughy. The method key advantage is that preliminary fatextractionisISnever requiredaandthis guaranteesrepresentative results. In fact， other components of a product like chemicaloxidants or transition metal can promote oxidation andthe use of extracted matter may not be a suitablepredictor of stability. The OXITEST reactor is entirely controlled via PCthrough the intuitive OXISoftTM software. For the set- upof the analysis， the reactor needs to be connected toOxygen (Grade 5.0) as shown in figure 1. Figure 1-OXITEST Configuration The instrument features two temperature regulated andhermetically sealed titanium chambers in which oxygenis purged until the pressure within both chambers isbetween 0-8 bar. The temperature is then set to thedesired level (room temp. to 110°C). The Oxitest measures the absolute pressure changeinside the two chambers monitoring the oxygen uptakeofthee active components of the samples， andautomatically generates a value expressed in time，called the Induction Period (IP). The longer the IP， themore resistant a sample is to oxidation over the life of thesample. Best Before... The information provided by the Oxitest method alongwith other tests (i.e. microbial analysis， peroxide valuesetc.) are crucial for shelf life study of products. The OXITEST comes with several pre-installed methodsand it is also possible to create your own customizedanalysis. The OXISoftTM manages all the analysis steps and easilyprovides valuable data to enable researchers to： · Estimate shelf-life by testing the sample at differenttemperatures and elaborating an experimental curvethat predicts the behavior at room temperature； · Study oxidation at different storage time intervals； ·Evaluate the adequacy of storage conditions； · Evaluate the best packaging solution； ·Compare the oxidative stability of different formulas forfood preparations； · Evaluate the oxidative stability of vegetable oils ofdifferent botanical origin； 。 Evaluate the effectiveness of antioxidants · Control the quality of incoming raw materials andoutgoing finished products. ( VELP Scientifica srl Via Stazione 16， 20865 Usmate (MB)， ItalyTel +39 039 628811 Fax +39 0396288120velpitalia@velp.com www.velp.com ) velpusa@velp.com ( 155 Keyland Court， Bohemia NY 11716- U .S.Tel + 1 631 573 6002Fax+1 631 573 6003 )