The sourness of edible oil can be caused by the following reasons:

1. Edible oil is contaminated during the production process,

2. Long term storage with poor sealing,

3. Not sealed and stored in a timely manner after opening,

4. The storage environment is harsh,

5. Repeated high-temperature heating,

6. Multiple extractions.

There are strict requirements and management regulations for the use and storage of edible oil abroad. In order to ensure the safety and hygiene of edible oil, it is necessary to increase the monitoring and management of its quality. At present, the inspection indicators for edible oil rancidity by China's food hygiene supervision and management departments are mainly acid value and peroxide value. The method used is the national standard GB/T5009.37-1996 analysis method. The preparation of the reference material for these two indicators in the national standard analysis method requires about 15 days in advance, and the operation is relatively complicated. It takes 20 minutes to detect one indicator and the material cost is about 30 yuan. Therefore, it is difficult to popularize this method in a wide range of edible oil hygiene supervision work.

The rapid detection test strip for edible oil rancidity can be used to perform semi quantitative detection of acid value and peroxide value in edible oil within 3 minutes. The product has been tested and tested by the National Institute of Food Safety Supervision and Inspection of the Ministry of Health, and the test results are basically consistent with the analysis method of the national standard GB/T5009.37-1996.

Scope and significance of application:

The comprehensive on-site rapid screening of edible oil provides a convenient, practical, and economically effective method and means to strengthen the supervision and management of the edible oil market and the catering industry. Realize convenient and effective monitoring and management of edible oil quality, ensuring that people are not harmed by inferior oil.