http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108918648-B

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-03
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N27-64
filingDate 2018-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2020-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2020-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-108918648-B
titleOfInvention Method for identifying frying oil
abstract The invention discloses a method for identifying frying oil, wherein a 1, 2-oleic acid-3-linoleic acid triglyceride compound and a (Z) -9-octadecenoic acid triglyceride compound are used as characteristic markers for identification, the 1, 2-oleic acid-3-linoleic acid triglyceride compound and the (Z) -9-octadecenoic acid triglyceride compound are contained in edible oil, and the 1, 2-oleic acid-3-linoleic acid triglyceride compound and the (Z) -9-octadecenoic acid triglyceride compound are not contained in the edible oil. The invention has the following advantages: (1) the reagent is cheap, and the operation steps are simple; (2) the detection is rapid, and the operation process can be completed in 3 minutes; (3) the sample treatment process is simple, and the sample can be directly detected without separation and purification; (4) the identification result is reliable and intuitive, and can be effectively used for identifying the frying oil.
priorityDate 2018-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 33.