Olive oil identification method and ion mobility spectrometry spectrum of olive oil standard substance
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A technology of ion mobility spectrometry and ion mobility, which is applied in the field of ion mobility spectrogram of olive oil standard and olive oil identification, and can solve the problem of high instrument requirements
Inactive Publication Date: 2015-11-04
徐敦明
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[0005] Ion mobility spectrometry technology provides a way of thinking for food identification, but CN104155359A and CN104237370A use ion mobility spectrometry to identify edible vegetable oil and sesame oil, and cluster analysis needs to be performed based on the MetaboAnalyst data processing platform, which has high requirements for instruments
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Embodiment 1
[0045] Embodiment 1: Obtaining of ion mobility spectrogram of olive oil standard product
[0046] sample:
[0047] Extra Virgin Olive Oil: Marcello Extra Virgin Olive Oil; Borger Extra Virgin Olive Oil; Eun Oli Extra Virgin Olive Oil; Olivieran Extra Virgin Olive Oil; Treno Extra Virgin Olive Oil; Betis Extra Virgin Olive Oil; Oz Extra Virgin Olive Oil.
[0048] Pretreatment: Measure 50 μL of sample into a 50 mL test tube, add 5 mL of n-hexane solution, continue to add 2 mL of 1 mol / L potassium hydroxide methanol solution, and vortex to mix. Heat in a water bath at 40°C for 30 min, and cool to room temperature. Add 1 mL of deionized water to the tube and vortex to mix. Centrifuge at 5000r / min for 3min, take the supernatant and put it into a 10mL test tube, and blow it to dryness with nitrogen. Reconstitute with 2 mL of methanol, pass through a 0.22 μm filter membrane, and wait for the machine.
[0049] Collect the ion mobility spectrum information of the sample to be test...
Embodiment 2
[0051] Embodiment 2: the identification of several samples
[0054] The pretreatment is as follows: measure 50 μL of sample into a 50 mL test tube, add 5 mL of n-hexane solution, continue to add 2 mL of 1 mol / L potassium hydroxide methanol solution, and vortex to mix. Heat in a water bath at 40°C for 30 min, and cool to room temperature. Add 1 mL of deionized water to the tube and vortex to mix. Centrifuge at 5000r / min for 3min, take the supernatant and put it into a 10mL test tube, and blow it to dryness with nitrogen. Reconstitute with 2 mL of methanol, pass through a 0.22 μm filter membrane, and wait for the machine.
[0055] The pretreatment method of each sample to be tested is the same.
[0056] Collect the ion mobility spectrum information of the sample to be tested: set the technical parameters of the ion mobility spectrometry...
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Abstract
The invention discloses an olive oil identification method and an ion mobility spectrometry spectrum of an olive oil standard substance. The identification method comprises the following steps: weighing 50 microliters of a sample and taking the sample into a 50mL test tube, adding 5 mL of a n-hexane solution, continuously adding 2mL of a methanol solution of 1 mol/L potassium hydroxide, and carrying out vortex mixing; heating in 40 DEG C water-bath for 30 min and cooling to room temperature; adding 1 mL of deionized water into the test tube, and carrying out vortex mixing; centrifuging at 5000 r/min for 3 min, taking a supernatant into a 10mL test tube, and drying by nitrogen-blow; carrying out redissolution with 2 mL of methanol, sieving with a 0.22micron filter membrane and waiting to be identified by a machine; setting technical parameters, and acquiring a spectrum of the sample through ion mobility spectrometry; and whether the sample is pure olive oil is judged by comparison between ion mobility spectrometry spectra of olive oil and the sample to be tested. The method has characteristics of simple operation, rapid identification, high accuracy and the like, is suitable for determination of large-batch samples, and is a new method for rapidly identifying the authenticity of olive oil.
Description
technical field [0001] The invention relates to the field of food identification, in particular to an olive oil identification method and an ion migration spectrogram of an olive oil standard product. Background technique [0002] Olive oil is rich in unsaturated fatty acids, polyphenols, squalene, vitamins and other substances. It has the functions of anti-oxidation, regulating cholesterol, beautifying the skin, preventing cancer, and anti-aging. Most of the olive oil sold in China is imported, and consumers have limited awareness of olive oil. The problem of adulteration of olive oil has been serious for a long time. The main form of adulteration is to mix low-priced vegetable oils, such as hazelnut oil, into olive oil. , rapeseed oil, soybean oil, peanut oil, etc. At present, common detection methods include physical and chemical detection (using sensory properties, moisture content, peroxide value, acid value, iodine value, etc. as indicators), chromatography (accordin...
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