摘要
根据食用植物油中的特征物质、甘三酯及脂肪酸组成的不同,研究了一些食用植物油的掺假检测,分析了这些检测方法的优缺点及影响因素,并对掺伪检测技术的发展方向进行了展望。
Edible vegetable oils are mainly composed of different triglycerides, fatty acids and some characteristic constituents. These components are usually applied in investigation of adulteration detection. In this paper, the advantages and shortcomings of the different detection methods are discussed, and the developing trend for adulation detection technique are prospected.
出处
《农产品加工（下）》
2011年第2期67-71,共5页
Farm Products Processing
基金
河南省重大公益科研项目(091100910200)
关键词
食用植物油
甘三酯
脂肪酸
特征物质
掺假
edible vegetable oils
triglycerides
fatty acids
characteristic constituents
adulteration
