Study on the identification of olive oil adulteration by Gas Chromatography-Mass Spectrometry
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摘要: 采用气相色谱质谱法测定了某品牌橄榄油、棕榈油、菜籽油、大豆油、玉米油、花生油、葵花籽油的脂肪酸组成与含量,并采用聚类分析软件对其相似性进行了分析。实验模拟了掺假过程,向橄榄油中加入不同比例的低价值植物油包括棕榈油、菜籽油、大豆油、玉米油、花生油、葵花籽油,初步建立了橄榄油掺伪鉴别的气相色谱质谱法。掺入低价值植物油后,肉豆蔻酸、α-亚麻酸、山嵛酸、反式亚油酸、花生酸、花生一烯酸等脂肪酸含量随着掺加比例的增加呈现线性上升趋势。根据上述脂肪酸指标含量进行判定,棕榈油、菜籽油、大豆油、玉米油、花生油、葵花籽油最低掺假检出限分别为5.27%、5.61%、6.35%、4.53%、1.93%和9.21%。通过对不同植物油中其脂肪酸特征组分及含量的分析,可达到鉴别橄榄油掺假的目的。Abstract: Seven kinds of vegetable oil including olive oil, peanut oil, corn oil, rapeseed oil, sunflower oil, palm oil, soybean oil, were determined of fatty acid composition and content by gas chromatography-mass spectrometry (GC-MS) with optimized experimental condition. According to the data of fatty acid composition and content in edible vegetable oils, cluster analysis was use to classify the vegetable oil. A method was established in the identification of olive oil adulteration by gas chromatography-mass spectrometry, results showed that with the proportion of cheap oil adding to olive oil varied, the content of the fatty acid composition including myristic acid, -linolenic acid, docosanoic acid, trans linoleic acid, arachidic acid, eicosenoic acid changed linearly. The minimum detection limit of adding palm oil, rapeseed oil, soybean oil, corn oil, peanut oil and sunflower oil, respectively, was 5.27%, 5.61%, 6.35%, 4.53%, 1.93% and 9.21%. The qualitative and quantitative analysis of characterstic fatty acid could provide reference for appraisal of olive oil adulteration.
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Keywords:
- GC-MS /
- vegetable oil /
- fatty acids /
- cluster analysis /
- adulteration identification
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