With CDR FoodLab® you can perform the test of Anisidine Value in bakery products, snack and spread with a very easy method.
Sample processing is extremely simple and free from hazardous solvents.
Once the sample to be analyzed has been extracted, you can carry out Anisidine Value with a fast, user-friendly and realiable method in just 2 minutes.
CDR FoodLab® method for Anisidine Value test simplifies the standard AOCS (Cd 18-90) procedure since permit to test micro-quantities of samples without toxic reagents, dedicated instrumentation or lab tech skilled operator.
The method shows a good correlation with AOCS Official Method Cd 18-90
The extracted sample can also be used to determine the Free Fatty Acids and the Peroxides Value of the product.
So with CDR FoodLab® you can easily evaluate the rancidity and the value of TOTOX of baked goods, baked goods, snacks and spreads by determining Free Fatty Acids, Peroxide Value and Anisidine Value on the extracted fat.
Take a look! It’s fast and simple
The Analyzers CDR FoodLab® for a complete quality control on bakery products, baked goods, snacks and spreads.
The system is supplied pre-calibrated and ready for use.
Results are expressed in accordance with the reference method.
The analytical methods are simple: the system does not require an equipped laboratory or skilled staff. You can perform the test even at production line.
 CDR FoodLab® |
 CDR FoodLab® Junior |
|
|---|---|---|
| Analyses | Bakery Products and Spreads: Free Fatty Acids Peroxide Value Anisidine Value (AnV) Lactose Alcohol by Volume Alcohol by Volume on Preservative solution |
Configuration with tailored panel of analyses |
| Simultaneous Sample Analyses | 16 | 3 |
| Multiple Analyses on a Sample |  |
– |
Method
Test type: kinetic
Testing time: one test 2 minute – 40 Tests/hour.
Are possible test sessions with several samples, up to a maximum of 16.
The system is supplied pre-calibrated and ready for use.
Calibration Curve / Correlation Data
CDR FoodLab® method shows a good correlation with AOCS Official Method Cd 18-90.
Furthemore Anisidine Value was determined by Campden BRI laboratory using the CDR FoodLab® instrument and the laboratory method Campden BRI Method TES-AC-360: the correlation, R2, was found to be 0.9942 which indicated very good correlation.
Principle of the test
Aldehydes, derived from the secondary oxidation of fat matrix, react with the p-anisidine determining a variation in the absorbance, measured at 366 nm. Anisidine value is expressed as AnV (Anisidine value) following AOCS (Cd 18-90) the reference method
Anisidine value test is used to assess the secondary oxidation of oil or fat, which is mainly imputable to aldehydes and ketones, and is therefore able to tell the oxidation “history” of an oil or a fat.
Furthermore, AnV analysis on oil is an indicator of excessive oil deterioration in deep frying process.
Reagent test Kits
The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.
This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.
There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.
Code *300500: 100 tests
Code *300503: 10 tests
The reagents have a shelf-life of 12 months
Sample Handling and Usage of Curves
bakery products: it is necessary to crush the sample and to add in appropriate proportions the adjuvant for the extraction of water-based fat. After brief centrifugation, the fat is obtained as a supernatant.
spreads: it is sufficient to add the adjuvant for extraction; After brief centrifugation, the fat is obtained as a supernatant.
Measuring range
| Test | Measuring Range | Resolution | Repeatability |
|---|---|---|---|
| p-Anisidine | 0.5 - 100 AnV | 0.1 AnV | 0.7 AnV |
