混合油脂肪酸组成数学方程式在食用油模拟掺混检测中的验证

Validation of mathematical equation of mixed oil fatty acid composition in simulated edible oil blending detection

各种纯食用植物油都有其特定的脂肪酸组成,掺混后混合油与纯油的脂肪酸组成存在配比加和关系。对市场上常见的食用植物油花生油、大豆油、玉米油和油茶籽油中脂肪酸组成进行文献查询和统计分析,统计均值与食用植物油国标数据比较显示统计均值有很好的适用性,使用统计均值建立脂肪酸组成的数学方程式,通过模拟二元混合油和三元混合油体系进行验证,显示均有良好的相关性。该法可定量计算花生油、油茶籽油等混合其他低价食用植物油的添加比例,可作为一种判断掺伪油的定性和定量检测方法。

Every pure edible vegetable oil has its own specific fatty acid composition.Moreover,the fatty acid compositions of blend oil and pure oil have some relationships.The fatty acid compositions of various common edible vegetable oils were analyzed through an extensive review of literature and statistical analysis,such as peanut oil,soybean oil,corn oil and oil-tea camellia seed oil.The statistical mean values had good applicability compared with national standard values of edible vegetable oils.Using statistical mean value to establish mathematical equation of fatty acid composition and verifying it by simulating systems of binary blend oil and ternary blend oil,good correlation was displayed.This method could be used to identify the adulterations of peanut oil and oil-tea camellia seed oil mixing with other cheapedible vegetable oils by quantitative calculation of the fatty acid composition,which was suitable as a qualitative and quantitative method to identify adulterated oils.