Method for analyzing fatty acid composition in edible vegetable oil and true and false identification method of edible vegetable oil based on fatty acid composition

A technology of edible vegetable oil and fatty acid, which is applied in the field of food quality and safety, can solve the problems of inability to realize the authenticity and adulteration identification of edible vegetable oil, question the reliability, and low accuracy rate, etc., and achieve high sensitivity, high accuracy and good repeatability Effect

Active Publication Date: 2014-10-08
INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

These methods have obvious deficiencies: (1) The existing fatty acid analysis methods can only accurately and quantitatively analyze more than 10 or even fewer fatty acids in edible vegetable oils, and cannot realize the fidelity and adulteration identification of edible vegetable oils
If only the main fatty acids in edible oils are used, foreign experts have confirmed that several kinds of edible oils can be used to blend oils with fatty acid composition similar to that of olive oil. The reliability o

Method used

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  • Method for analyzing fatty acid composition in edible vegetable oil and true and false identification method of edible vegetable oil based on fatty acid composition
  • Method for analyzing fatty acid composition in edible vegetable oil and true and false identification method of edible vegetable oil based on fatty acid composition
  • Method for analyzing fatty acid composition in edible vegetable oil and true and false identification method of edible vegetable oil based on fatty acid composition

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Experimental program
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Effect test

Embodiment 1

[0034] The analytical method of embodiment 1 rapeseed oil fatty acid composition

[0035] Sample treatment: Accurately measure 150 μL rapeseed oil into a 10 mL stoppered polypropylene centrifuge tube; add 2 mL of petroleum ether and diethyl ether solution with a volume ratio of 1:1, 1 mL of 0.4 M KOH CH 3 OH solution is the methyl esterification reagent; vortex and oscillate for 2.5 hours of static reaction; mix and oscillate again, and after standing for 15 minutes, add 2 mL of deionized water; mix and oscillate, centrifuge at 4500 rpm for 2 minutes, and take the supernatant , and diluted 20 times, for the determination of gas chromatography-mass spectrometry;

[0036] Sample determination:

[0037]Chromatographic conditions: carrier gas: helium, carrier gas flow rate 1.2mL / min; injection volume: 1μL; split ratio 20:1; inlet temperature 220°C; heating program: initial temperature 100°C, hold for 0.2min, heat up Rate 10℃·min -1 Raise the temperature to 215°C, keep it for 0....

Embodiment 2

[0042] Embodiment 2 The fidelity and adulteration identification method of five kinds of bulk edible vegetable oils

[0043] Utilize the method for analyzing fatty acid composition in the edible vegetable oil among the embodiment 1, analyze the fatty acid composition of five kinds of bulk edible vegetable oils including soybean oil, peanut oil, rapeseed oil, sesame oil, sunflower seed oil, set up the fatty acid composition database of edible vegetable oil. Sources of samples: 17 soybeans, 75 peanuts, 57 sunflower seeds, 76 rapeseeds and 73 sesame samples, a total of 298 edible vegetable oil samples obtained by physical pressing.

[0044] Using the Monte Carlo method, one sample was randomly selected from each of the five edible vegetable oils in the database, and 300 simulated adulterated oil samples were obtained by blending in random proportions. At the same time, in order to investigate the effect of the method, 60 adulterated oils with a content of 90 mol% of one edible ve...

Embodiment 3

[0048] Embodiment 3: the analysis method of linseed oil fatty acid composition

[0049] Sample treatment: Accurately measure 150 μL of the linseed oil sample to be tested in a 10 mL polypropylene centrifuge tube with a stopper; add 2 mL of petroleum ether and diethyl ether solution with a volume ratio of 4:1, 1 mL of 0.4 M KOH CH 3 OH solution is the methyl esterification reagent; vortex and oscillate, stand still for 3 hours; mix and oscillate again, and after standing for 20 minutes, add 3 mL of deionized water; mix and oscillate, centrifuge at 4500 rpm for 2 minutes, and take the supernatant , and diluted 20 times for gas chromatography-mass spectrometry determination.

[0050] Sample determination

[0051] Chromatographic conditions: carrier gas: helium, carrier gas flow rate 1.2mL / min; injection volume: 3μL; split ratio 40:1; inlet temperature 220°C; heating program: initial temperature 100°C, hold for 0.2min, then heat Rate 10℃·min -1 Raise the temperature to 215°C, k...

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Abstract

The invention relates to a method for analyzing fatty acid composition in edible vegetable oil and a true and false identification method of the edible vegetable oil based on fatty acid composition. The analysis method comprises the following steps: performing methyl esterification on an edible vegetable oil sample to be detected to remove impurities to obtain a pretreated sample for later use; measuring the pretreated sample in a gas chromatograph-mass spectrometer by adopting selective ion monitoring gas chromatography-mass spectrometry, and analyzing to obtain the fatty acid composition in the sample. The method is simple and rapid in treatment process, high in repeatability and high in accuracy, and multiple samples can be simultaneously treated; a selective ion mode is adopted, the sensitivity is high, and qualitative and quantitative analysis for more than 30 kinds of fatty acids in the edible vegetable oil can be performed; moreover, the adulteration condition of multiple kinds of edible vegetable oil is simulated through Monte-Carlo simulation, and a chemometrics multi-class classification method is utilized, so that true and false identification of several kinds of edible vegetable oil can be simultaneously realized, and the simultaneous adulteration condition of several kinds of edible vegetable oil can be identified.

Description

technical field [0001] The invention relates to a method for analyzing fatty acid composition in edible vegetable oil and a method for authenticating edible vegetable oil based on fatty acid composition, belonging to the field of food quality and safety. Background technique [0002] Edible oil is a national nutritional necessity and an important daily necessities. Food is the most important thing for the people, and oil is one of the three essential sources of nutrition for the human body. It is also an important daily necessities for the people. In recent years, incidents of edible oil quality and safety in my country have occurred frequently. The "waste oil" incident that was exposed in 2010 aroused the whole society's high attention to the safety of edible vegetable oil, and made consumers "change color when talking about oil". The Ministry of Health has solicited testing methods for "gutter oil" from the public in two rounds, but no effective method has been published ...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 张良晓李培武汪雪芳张奇丁小霞张文
Owner INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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