The present study was undertaken to evaluate the oxidative deterioration of oils and foods by using the single photoelectron counting system, which was designed for the measurement of ultraweak chemiluminescence. Thermally oxidized soybean oils were prepared and their chemical characteristics and chemiluminescence were measured. The results showed that the increase of emission intensity was closely correlated to the oxidative deterioration of oils, instant Chinese noodles and milk powder. This new method has a great advantage in measuring the quality of food in a short period of time by a nonexpert without any prior treatment.
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