摘要
采用气质联用技术获取茶籽油(n=12)、菜籽油(n=10)、花生油(n=8)、大豆油(n=7)、棉籽油(n=7)、棕榈油(n=2)、葵花籽油(n=2)共48个植物油纯油样品的脂肪酸组成,并结合每类纯油脂国家标准所标注的脂肪酸含量,分析每类纯油的特征脂肪酸组成;同时以茶油掺假为列,设计茶油中掺入花生油、大豆油、棉籽油、葵花籽油的掺假模型,绘制茶油掺假油脂样品中的油酸/亚油酸和棕榈酸/硬脂酸的二维图,建立基于特征脂肪酸及脂肪酸比值的食用植物油掺假判别的方法。
Fatty acid composition of tea seed oil（n = 12）,rape seed oil（n = 10）,peanut oil（n = 8）,soybean oil（n = 7）,cotton seed oil（n = 7）,palm oil（n = 2） and sunflower seed oil（n = 2） was determined using gas chromatography-mass spectrometry（GC-MS）.Based on the results obtained and the national standards for fatty acid composition of pure edible vegetable oils,some characteristic fatty acids in the seven types of vegetable oils were defined.A two-dimensional diagram was drawn for cis-oleic acid methyl ester/cis-linoleic acid methyl ester and palmitic acid methyl ester/stearic acid methyl ester ratios in tea seed oil adulterated with peanut oil,soybean oil,cotton seed oil,sunflower oil,respectively.Finally we developed a method for identifying adulterated edible vegetable oils based on fatty acid profile.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第16期270-273,共4页
Food Science
基金
长沙市科技重大专项(K0902007-21)
关键词
植物油脂
掺假
气相色谱-质谱联用
特征脂肪酸
vegetable oils
adulteration
gas chromatography-mass spectrometry（GC-MS）
characteristic fatty acids
