食用油脂掺杂辨识指标的分析探讨

Discrimination characteristics of edible oil adulteration

食用油脂掺杂是我国食品安全领域的重大问题之一,但是实现其快速准确检测仍是一个具有挑战性的任务。综述食用油脂掺杂检测技术体系分析指标,重点分析探讨了感官特征、物理化学特征以及谱学识别特征。此外,宏量化学组分(甘油三酯、脂肪酸)及其后生产物(反式脂肪酸、甘油三酯聚合物等)是决定油品多方面性质的核心指标,其存在具有必然性,且以光纤光谱仪为代表的便携化紫外光谱仪在近年来迅速发展和推广,也为此类技术用于生产、流通、销售和应用等各阶段的食用油脂掺杂防控提供了良好的应用基础。

Edible oil adulteration is one of the major problems in the field of food safety in China,but its rapid and accurate detection is still a challenging task. The characteristics of the adulteration detection technology system analysis indicators were reviewed,and the sensory characteristics,physicochemical characteristics and spectral recognition characteristics were emphatically discussed. In addition,macrochemical components (triglycerides,fatty acids) and their subsequent products (trans fatty acids,triglyceride polymers,etc.) were the core indicators for determining the multi-faceted nature of oils,and their existence was inevitable. The portable ultraviolet spectrometer represented by optical fiber spectrometer had been rapidly developed and popularized in recent years,and it also provided a good application basis for the adulteration prevention and control of such technologies in various stages of production,circulation,sales and application of edible oil.