摘要
采用GC-MS对新疆不同产区的15个小白杏杏仁油样品脂肪酸进行分析鉴定,以系统聚类和相似度法优选了13个样品,构建了新疆小白杏杏仁油脂肪酸指纹图谱,共定性12个组分,占总量的85.7%。依据所建立的指纹图谱信息,采用PCA分析法对其他13种不同油脂进行对照研究,显示各油脂样品与小白杏杏仁油均存在明显差异。表明该色谱指纹图谱可用于新疆小白杏杏仁油的鉴定与质量控制。
Fatty acids of fifteen batches of xiao-bai apricot almond oil were analyzed by GC-MS,and 13 samples were selected to establish the fingerprints of fatty acids of xiao -bai apricot almond oil according to the clustering analysis and similarity analysis. Thirteen components in xiao-bai apricot almond oil ,accounting for 85.7% ,were identified and quantified.The result of PCA analysis showed largest difference between xiao-bai apricot almond oil samples and other thirteen different kinds of oil. The developed fingerprint can be used for identifition and quality control of xiao-bai apricot almond oil.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第2期87-89,93,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(31000766)
国家自然科学基金(31260374)
关键词
气相色谱-质谱
聚类分析
指纹图谱
主成分分析
小白杏杏仁油
Gas chromatography-mass spectroscopy(GC-MS)
cluster analysis
fingerprint
principal component analysis
Xiao-bai apricot almond oil