Detection method for tea seed oil adulteration based on ratio of main fatty acids

Abstract

A detection method for tea seed oil adulteration based on ratio of main fatty acids obtains the contents of main fatty acids in pure tea seed oil and adulterated tea seed oil samples by applying gas chromatography and mass spectrometry technology (GC-MS technology), and intuitively presents the distribution characteristic of fatty acids of grease-adulterated pure tea oil by adopting a two-dimensional diagram of methyl cis-oleate / methyl cis-linoleate and methyl palmitate / methyl stearate, so as to qualitatively identify adulteration of tea oil.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a method for detecting adulteration of tea seed oil based on the ratio of main fatty acids. Background technique [0002] Edible vegetable oil is not only an important source of energy and nutrition for the human body, but also an important basic raw material for the food industry. The edible vegetable oils currently on the market mainly include soybean oil, rapeseed oil, camellia oil, peanut oil, palm oil, rice bran oil, etc. Due to the different types of edible vegetable oils, the nutritional value and the uneven distribution of oil, the prices of different edible vegetable oils vary greatly. In order to obtain huge profits, some producers and operators mix cheap vegetable oils with high-priced vegetable oils, such as mixing rapeseed oil, cottonseed oil, soybean oil, and sunflower oil with sesame oil; mixing palm oil and cottonseed oil with vegetable oil; mixing olive o...

AI Technical Summary

Problems solved by technology

Due to the many types and complex categories of oil adulteration, it brings difficulties to the analysis and inspection of oil adulteration, which is mainly reflected in the following aspects: ①There are many types of oil products, and dozens of them have commercial value; ②Oil composition and structure The characteristics are greatly affected by regions, environments, varieties, etc., especially in the past ten years, the variety improvement work has developed rapidly, and the oil composition of new varieties of the same type is quite different from that of old varieties; ③Thinking of adulteration There are thousands of different methods, resulting in difficult analysis and poor versatility of measurement results

It is precisely because of the above reasons that up to now, there are no standards and general technical methods for judging the adulteration of edible vegetable oils, resulting in the occurrence of adulteration of edible vegetable oils from time to time, which seriously affects the production and operation of edible vegetable oils. interests and interests of consumers

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