作　　者： ; ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品与发酵工业》 2012年第4期180-183,共4页

摘　　要： 为探求山茶油掺伪的鉴别指标,研究了山茶油的感官性状及脂肪酸组成。同时对可能掺混的几种植物油包括花生油、菜籽油、玉米油、葵花籽油的上述相关指标进行分析,并将这几种植物油以不同比例掺混入山茶油中,总结其感官性状及脂肪酸组成的变化规律。感官评价结果表明:纯山茶油色泽呈浅黄色稍带点绿,无异味微茶香,清亮不黏;气相色谱-质谱联用分析表明,山茶油脂肪酸组成主要为油酸,含量高达80%以上,不饱和脂肪酸(油酸和亚油酸)的含量在87.67%～89.02%,同时含有少量的棕榈酸和硬脂酸及微量的11-二十碳烯酸。山茶油中掺入不同比例的其他油类,其感官性状及脂肪酸组成呈现一定的变化规律。这个规律可实际应用于市售山茶油掺伪情况的鉴别。 In order to explore the distinguishing indexes of the Camellia oil between the purity and the adultera- tion, the sensory and fatty acid composition of the Camellia oil were studied in this paper. At the same time, the same indexes of peanut oil, rapeseed oil, corn oil, sunflower oil which the Camellia oil which maybe adulterated with were analyzed and compared. Then the Camellia oil was mixed with four kinds of oil by different ratio, and characteristics changes were studied. The sensory evaluation results indicated that the purity of Camellia oil appeared as light yellow with a little green, with a little tea aroma. It was not sticky. Analyzing by GC-MS, the results indicated that the main component of fatty acids was oleic acid, its composition was upon to 80% , and a small amount of hexadecanoic acid, linoleic acid, stearie acid and trace 11-eicosenoic acid. The characteristic indexes changed with different proportion of four kinds of oil mixed. The results could be applied to identify the adulteration of Camellia oil from the market.

关 键 词： 山茶油 掺伪 鉴别

领　　域： [轻工技术与工程] [轻工技术与工程]