Development of a rapid detection method for generated oil fume in edible oil during heating process

Abstract: Oil fume refers to the oil, organic matter and its heating decomposition or cracking products volatilized during cooking process. Studies have shown that people who are exposed to oil fume for a long time, as well as long-term smokers are vulnerable to develop respiratory diseases, and can also cause a variety of mutant diseases. There is no stable detection method for oil fumes generated during cooking, and the current method of detecting oil fume content has long cycle time, tedious operation and high measurement cost. Therefore, the laboratory designed a rapid collection and testing process for oil fume, the principle is that the oil fume is collected into the gas detection tube, through the role of catalyst and concentrated sulfuric acid decomposition reaction, resulting in dark-colored reactants, through the colorimetric method to analyze the concentration of oil smoke semi-quantitative(see Figure 1). The study tested the amount of oil fume of different oils, and the experimental results were 1~2.5 mg/m³ for sunflower oil , 1~2.5 mg/m³ for canola oil, 1~2.5 mg/m³ for 5 zhenbao blended oil, 1~2.5 mg/m³ for corn oil, 2.5~5 mg/m³ for olive sunflower edible blending oil, 7 mg/m³ for aromatic Canola Oil, 5 mg/m³ for aromatic peanut oil, 5~7 mg/m³ for cold-pressed sunflower oil and 1~2.5 mg/m³ for 70% sunflower oil + 30% dewaxed oil. The test method is short, fast and easy, with low measurement cost, which solves the drawbacks of the current oil smoke test method, and provides a reference for edible oil companies and government environmental protection departments for the development of rapid oil smoke test methods, and also provides consumers with different types of cooking oil fume data comparison.