基于特征脂肪酸含量的橄榄油掺假快速鉴定模型的建立
目的 建立基于特征脂肪酸含量的橄榄油掺假大豆油、葵花籽油的百分比计算模型。方法 采集市售橄榄油、大豆油、葵花籽油样品, 应用气相色谱法测定分析各样品的脂肪酸组成, 结合相应产品标准中脂肪酸限量值判定各类植物油样品合格性, 通过统计学软件分析橄榄油的特征脂肪酸含量。结果 以统计分析结果为基础, 绘制橄榄油-大豆油中棕榈一烯酸、硬脂酸、亚麻酸, 橄榄油-葵花籽油中棕榈酸、棕榈一烯酸、花生一烯酸含量分布三维图, 三维图可有效区分掺假橄榄油, 并直观显示橄榄油掺入大豆油时特征脂肪酸的变化规律。结论 该方法可为橄榄油掺伪检测提供科学依据。
Objective To establish a calculation model for calculating adulteration percentage based the profile fatty acids’ variations rules in the composition and amount of fatty acids in samples of olive oil adulterated with soya bean oil or sunflower oil. Methods Taking commercially available olive oil, soya bean oil and sunflower oil as samples, the fatty acids composition of each sample was determined by gas chromatography, the qualification of various vegetable oil samples was determined by combining the fatty acid limit values in the corresponding product standards, and the characteristic fatty acid content of the olive oil were analyzed by statistical software. Results A three-dimensional diagram was drawn for palmitic acid, stearic acid, linolenic acid between soya bean oil and olive oil, and another three-dimensional diagram was drawn for palmitic acid, palmitoleic acid, cis-11-eicosenoicacid between sunflower oil and olive oil. The three-dimensional diagram could effectively distinguish adulterated olive oil and visually showed the variation of characteristic fatty acids when olive oil was incorporated into soybean oil. Conclusion This method can provide basis for identifying real olive oil samples.
标题：基于特征脂肪酸含量的橄榄油掺假快速鉴定模型的建立
英文标题：Establishment of rapid adulteration identification model of olive oil based on fatty acid profile
作者：
杨振东 山东省食品药品检验研究院
任雪梅 山东省食品药品检验研究院
王健 山东省食品药品检验研究院
于艳艳 山东省食品药品检验研究院
田洪芸 山东省食品药品检验研究院
张红霞 山东省食品药品检验研究院
中文关键词:橄榄油,大豆油,葵花籽油,特征脂肪酸,单因素方差分析,多因素回归分析,掺假,
英文关键词:olive oil,soya bean oil,sunflower oil,characteristic fatty acid,one-way analysis of variance,multi-factor regression analysis,adulterate,
发表日期：2019-04-11
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