植物油掺伪检验技术研究进展.pdf

第8卷第5期
食品安全质量检测学报
Vol 8 No 5
2017年5月
Journal of Food Safety and Quality
May.,2017
植物油掺伪检验技术硏究进展
刘伟,张敏2,张然,杨颖
(1.山东省食品药品检验研究院,济南250101:,2.成都市食品药品检验硏究院,成都610000
摘要:食用植物油是重要生活必需品,但食用油脂掺假问题比较突出。将廉价植物油掺入到高价植物油中,
可以此获得高额利润、但这些做法极大损害了广大消费者的利益。本文主要综述了理化鉴别、仪器分析等当
前植物油掺伪检验的主要方法及基本原理,重点介绍了气相色谱、液相色谱和质谱联用等色谱技术,红外光
谱、近红外光谱、紫外和拉曼光谱等光谱技术以及核磁共振和电子鼻等现代分析技术在植物油防伪鉴别上的
应用,总结了国内外植物油掺伪检测技术的研究进展,并对各种方法的优缺点进行了比较,对在植物油掺伪
鉴别最新研究进展和应用中存在的问题进行了分析和展望。
关键词:植物油;掺伪;检测技术
Research progress on determination of adulterated vegetable oil
LIU Wei, ZHANG Min', ZHANG Ran, YANG Ying
(1. Shandong Institute for Food and Drug Control, Jinan 250101, China; 2. Chengdu Institute for Food and Drug
Control, Chengdu 610000, China)
ABSTRACT: Edible vegetable oil is an important necessity of life, but the adulteration of edible oil is mor
prominent. The incorporation of cheap vegetable oils into high-priced vegetable oils can bring high profits, but these
practices greatly harm the interests of consumers. This paper mainly reviewed the main analytic technologies and
basic principles for adulteration detection including physical and chemical identification and instrument analysis
specifically introduced the applications of chromatographic techniques(gas chromatography, liquid chromatograph
and mass spectrometry ), spectral technique (infrared/near infrared spectrum, UV spectrum and Raman spectrum)
nuclear magnetic resonance method as well as electronic nose technology. It also summarized the research progresses
of domestic and foreign scholars in the research of vegetable oil adulteration detection, compared the advantages and
disadvantages of various methods, and analyzed and prospected the problems in the identification of vegetable oil
adulteration in latest research and applicatior
KEY WORDS: vegetable oil; adulteration; determination technologies
引言
植物油的加工方式、精炼程度不同来区分的。植物油中的
主要成分包括直链高级脂肪酸和甘油生成的酯,脂肪酸包
植物油是以富含油脂的植物种仁为原料,采用一定括饱和脂昉酸(软脂酸、硬脂酸等),单不饱和脂肪酸(油酸
的加工预处理后,经过机械压榨或溶剂浸出法等工艺提取花生一烯酸等),多不饱和脂肪酸(亚油酸、亚麻酸、DH圧A、
获得粗油,再次经过精炼后获得。我国常见的植物油有花EPA等),同时含有甾醇、生育酚和谷维素等。不同种类植
生油、大豆油、芝麻油、菜籽油等。原油和成品油是根据物油中的营养成分含量和脂肪酸组成也有所差异。
本通讯作者:杨颖,副高级工程师,主要研究方向为食品安全检测及管理。E-mai:276265137@qq.com
* Corresponding author: YANG Ying, Senior Engineer, Shandong Institute for Food and Drug Control, No 2749, the New Lok Street. High-tech
District,Jinan250101,ChinaE-mail:276265137(@qq.com
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