Quality control of xiao-bai apricot almond oil by GC-MS combined with clustering analysis and principal component analysis

Fatty acids of fifteen batches of xiao-bai apricot almond oil were analyzed by GC-MS, and 13 samples were selected to establish the fingerprints of fatty acids of xiao -bai apricot almond oil according to the clustering analysis and similarity analysis. Thirteen components in xiao-bai apricot almond oil , accounting for 85.7% , were identified and quantified.The result of PCA analysis showed largest difference between xiao-bai apricot almond oil samples and other thirteen different kinds of oil. The developed fingerprint can be used for identifition and quality control of xiao-bai apricot almond oil.