作　　者： ; ; ; ; ; ;

机构地区： 河南工业大学粮油食品学院

出　　处： 《食品工业科技》 2012年第17期317-321,324,共6页

摘　　要： 以4种不同熔点棕榈油与4种芝麻油所配制的128个掺伪芝麻油样品为原料,分别采用全样脂肪酸组成分析法、Sn-2位脂肪酸组成分析法和甘三酯结构分析法对芝麻油中掺棕榈油的鉴别方法进行了研究。结果表明:在全样脂肪酸组成分析法中,当以棕榈酸为标准与芝麻油纯样和国标数据比较时,检出限分别为5%和15%。在Sn-2位脂肪酸组成分析法和甘三酯结构分析法中,当与芝麻油纯样数据比较,分别以亚油酸与棕榈酸含量比值(18:2/16:0)和β-POO(Sn-1-棕榈酸-2,3-二油酸甘油酯)含量为判断标准时,检出限分别为20%和12%。综合这3种方法的检出限高低及分析操作难易程度,初步得出结论:在芝麻油掺棕榈油的鉴别方法中,全样脂肪酸组成分析法是最好的鉴别方法,其余2种方法一般不优先采用,但可作为对上述方法的验证与补充。 128 adulterated sample oils from 4 kinds of sesame oils blended with 4 kinds of palm oils with different melting points were prepared as raw materials. The methods of triglyceride, total and 2- position fatty acid composition of all adulterated sesame oils were studied to choose the best identification method.The results were as follows：when comparing with the data of pure sesame oils and national standard ,the detection limits were 5% and 15% respectively in total fatty acid composition analysis method with 16：0 as standard to detect the limit.When comparing with the data of pure sesame oils,18：2/16：0 and LS-POQ were chosen as indexes,the detection limits were lowest with 20% and 12% in 2- position fatty acid and triglyceride composition analysis methods, respectively.Considering the detection limit and difficulty level of analysis and operation procedure, for the identification of sesame oil adulterated with palm oil, the identification method of total fatty acid composition was the best method ,the remaining two methods were validations and generally not given priority.

关 键 词： 芝麻油 棕榈油 掺伪 全样脂肪酸 位脂肪酸 甘三酯

领　　域： [轻工技术与工程] [轻工技术与工程]