食用油脂掺杂辨识指标的分析探讨
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摘要
食用油脂掺杂是我国食品安全领域的重大问题之一,但是实现其快速准确检测仍是一个具有挑战性的任务。综述食用油脂掺杂检测技术体系分析指标,重点分析探讨了感官特征、物理化学特征以及谱学识别特征。此外,宏量化学组分(甘油三酯、脂肪酸)及其后生产物(反式脂肪酸、甘油三酯聚合物等)是决定油品多方面性质的核心指标,其存在具有必然性,且以光纤光谱仪为代表的便携化紫外光谱仪在近年来迅速发展和推广,也为此类技术用于生产、流通、销售和应用等各阶段的食用油脂掺杂防控提供了良好的应用基础。
Edible oil adulteration is one of the major problems in the field of food safety in China,but its rapid and accurate detection is still a challenging task. The characteristics of the adulteration detection technology system analysis indicators were reviewed,and the sensory characteristics,physicochemical characteristics and spectral recognition characteristics were emphatically discussed. In addition,macrochemical components (triglycerides,fatty acids) and their subsequent products (trans fatty acids,triglyceride polymers,etc.) were the core indicators for determining the multi-faceted nature of oils,and their existence was inevitable. The portable ultraviolet spectrometer represented by optical fiber spectrometer had been rapidly developed and popularized in recent years,and it also provided a good application basis for the adulteration prevention and control of such technologies in various stages of production,circulation,sales and application of edible oil.
Edible oil adulteration is one of the major problems in the field of food safety in China,but its rapid and accurate detection is still a challenging task. The characteristics of the adulteration detection technology system analysis indicators were reviewed,and the sensory characteristics,physicochemical characteristics and spectral recognition characteristics were emphatically discussed. In addition,macrochemical components (triglycerides,fatty acids) and their subsequent products (trans fatty acids,triglyceride polymers,etc.) were the core indicators for determining the multi-faceted nature of oils,and their existence was inevitable. The portable ultraviolet spectrometer represented by optical fiber spectrometer had been rapidly developed and popularized in recent years,and it also provided a good application basis for the adulteration prevention and control of such technologies in various stages of production,circulation,sales and application of edible oil.
引文
[1]李昌模,张钰斌,李帅,等.反式脂肪酸生成机理的研究[J].中国粮油学报,2015,30(7):141-146.
[2]王进英,钟海雁,周波.油脂在深度煎炸过程中发生的化学反应及其主要产物[J].中国油脂,2015,40(11):37-43.
[3]MARMESAT S,VELASCO J,DOBARGANES M C.Quantitative determination of epoxy acids,keto acids and hydroxy acids formed in fats and oils at frying temperatures[J].J Chromatogr A,2008,1211(1/2):129.
[4]CHEN H,ANGIULI M,FERRARI C,et al.Tocopherol speciationas first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector[J].Food Chem,2011,125(4):1423-1429.
[5]战东胜,张维农,齐玉堂,等.加工过程中油脂色泽影响因素初探[J].中国油脂,2012,37(7):8-12.
[6]罗凡,费学谦,沈丹玉,等.加热前后油茶籽油气味特征变化的规律研究[J].中国油脂,2018,43(5):21-27.
[7]胡国梁,徐立荣,许生陆,等.基于电子鼻的食用油氧化判别分析[J].食品科学,2016,37(20):141-145.
[8]李桂华.油料油脂检验与分析[M].北京:化学工业出版社,2006.
[9]傅红,赵霖.警惕危害健康的“地沟油”[M].北京:人民卫生出版社,2011.
[10]葛亮,胡泽.一种食用油掺杂地沟油快速检测系统的设计[J].中国油脂,2014,39(3):39-41.
[11]APARICIO R,MORALES M T.Authenticity of olive oil:mapping and comparing official methods and promising alternatives[J].Food Res Int,2013,54(2):2025-2038.
[12]田兰,吴迪,王岩,等.气相色谱法测定硒化红花籽油较胶囊中α-亚麻酸及亚油酸的含量[J].新疆医科大学学报,2013,36(4):472-475.
[13]许秀丽,李娜,任荷玲,等.气相色谱分析脂肪酸组成鉴别地沟油的方法研究[J].检验检疫学刊,2012,22(2):6-15.
[14]张东,龙伶俐,薛雅琳,等.基于高效液相色谱-串联四极杆飞行时间质谱法的大豆油甘油三酯组成特性分析[J].中国油脂,2012,37(12):81-84.
[15]张东,薛雅琳,朱琳,等.高效液相色谱-四极杆飞行时间质谱法测定棕榈油和动物脂肪甘油三酯[J].粮油食品科技,2015,23(5):72-76.
[16]LVARO A,TOLEDANO R M,CORTS J M,et al.Wax ester composition of monovarietal olive oils from Designation of Origin(DO)“Campos de Hellin”[J].Food Chem,2011,129(1):71-76.
[17]KYCYK O,AGUILERA M P,GAFORIO J J,et al.Sterol composition of virgin olive oil of forty-three olive cultivars from the World Collection Olive Germplasm Bank of Cordoba[J].J Sci Food Agric,2016,96(12):4143-4150.
[18]MEZNI F,LABIDI A,KHOUJA M L,et al.Diversity of sterol composition in Tunisian Pistacia lentiscus seed oil[J].Chem Biodiv,2016,13(5):544-548.
[19]GROB K,BIEDERMANN M,CARAMASCHI A,et al.LC-GC analysis of the aromatics in a mineral oil fraction:batching oil for jute bags[J].J Sep Sci,2015,14(1):33-39.
[20]郭涛,杜蕾蕾,万辉,等.高效液相色谱法测胆固醇含量鉴别地沟油[J].食品科学,2009,30(22):286-289.
[21]CAO F,YANG C,ZHAI F,et al.Biodiesel production from high acid value waste frying oil catalyzed by superacid heteropolyacid[J].Biotechnol Bioeng,2008,101(1):93-100.
[22]王宁,高媛,于修烛,等.基于紫外光谱的食用油酸值检测[J].食品科学,2014,35(24):282-285.
[23]李昌模,张钰斌,李帅,等.反式脂肪酸生成机理的研究[J].中国粮油学报,2015,30(7):141-146.
[24]薛斌,曹文明.高效体积排阻色谱测定氧化甘油三酯聚合物相对分子质量[J].中国油脂,2013,38(10):87-90.
[25]WANG J,GUO Y Y,ZHAO W Z.Chemical characterisation of polyoxybenzoate matrix composite materials by high performance liquid chromatography[J].Plast Rubber Compos,2013,40(3):116-120.
[26]KURIAKOSE S,JOE H.Qualitative and quantitative analysis in sandalwood oils using near infrared spectroscopy combined with chemometric techniques[J].Food Chem,2012,135(1):213-218.
[27]刘岩,余丹萍,黄聪花,等.地沟油快速检测试剂盒:CN103399008A[P].2013-11-20.
[28]倪张林,汤富彬,屈明华.不同前处理方法测定植物油中重金属的研究[J].中国油脂,2012,37(7):85-87.
[29]刘鹏飞,马静,江晓颖,等.实时荧光定量PCR技术在食用油脂检测中的应用[J].食品安全质量检测学报,2017,8(2):525-532.
[30]伍鑫茹,杨雪娇,赵肃清,等.黄曲霉毒素B1人工抗原的合成及鉴定[J].现代食品科技,2013,29(4):796-799.
[31]吴春英,白鹭,谷风,等.UPLC-MS/MS测定地沟油中黄曲霉毒素和苯并芘[J].食品工业,2017(1):285-288.
[32]曾骥孟,蔡良良,林辉暖.一种地沟油的检测方法:CN104846105A[P].2015-08-19.
[33]孙通,胡田,许文丽,等.基于UVE-GA变量优选的山茶油可见/近红外光谱掺假鉴别[J].中国油脂,2013,38(10):75-79.
[34]杨晨,于修烛,王昕,等.基于紫外光谱的花生油掺伪检测[J].食品科学,2012,33(6):186-189.
[35]ZHANG W,LI N,FENG Y,et al.A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV-Vis spectrometry.[J].Food Chem,2015,185(15):326-332.
[36]余盖文,刘晔,王明明,等.菜籽油精炼热处理对紫外光谱的影响[J].中国粮油学报,2018,33(6):105-110.
[37]邵小龙,宋伟,李云飞.粮油食品低场核磁共振检测技术研究进展[J].中国粮油学报,2013,28(7):114-118.
[38]赵婷婷,王欣,刘宝林,等.猪油煎炸过程中理化性质与低场核磁共振弛豫特性的相关性分析[J].食品科学,2014,35(23):7-13.
[2]王进英,钟海雁,周波.油脂在深度煎炸过程中发生的化学反应及其主要产物[J].中国油脂,2015,40(11):37-43.
[3]MARMESAT S,VELASCO J,DOBARGANES M C.Quantitative determination of epoxy acids,keto acids and hydroxy acids formed in fats and oils at frying temperatures[J].J Chromatogr A,2008,1211(1/2):129.
[4]CHEN H,ANGIULI M,FERRARI C,et al.Tocopherol speciationas first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector[J].Food Chem,2011,125(4):1423-1429.
[5]战东胜,张维农,齐玉堂,等.加工过程中油脂色泽影响因素初探[J].中国油脂,2012,37(7):8-12.
[6]罗凡,费学谦,沈丹玉,等.加热前后油茶籽油气味特征变化的规律研究[J].中国油脂,2018,43(5):21-27.
[7]胡国梁,徐立荣,许生陆,等.基于电子鼻的食用油氧化判别分析[J].食品科学,2016,37(20):141-145.
[8]李桂华.油料油脂检验与分析[M].北京:化学工业出版社,2006.
[9]傅红,赵霖.警惕危害健康的“地沟油”[M].北京:人民卫生出版社,2011.
[10]葛亮,胡泽.一种食用油掺杂地沟油快速检测系统的设计[J].中国油脂,2014,39(3):39-41.
[11]APARICIO R,MORALES M T.Authenticity of olive oil:mapping and comparing official methods and promising alternatives[J].Food Res Int,2013,54(2):2025-2038.
[12]田兰,吴迪,王岩,等.气相色谱法测定硒化红花籽油较胶囊中α-亚麻酸及亚油酸的含量[J].新疆医科大学学报,2013,36(4):472-475.
[13]许秀丽,李娜,任荷玲,等.气相色谱分析脂肪酸组成鉴别地沟油的方法研究[J].检验检疫学刊,2012,22(2):6-15.
[14]张东,龙伶俐,薛雅琳,等.基于高效液相色谱-串联四极杆飞行时间质谱法的大豆油甘油三酯组成特性分析[J].中国油脂,2012,37(12):81-84.
[15]张东,薛雅琳,朱琳,等.高效液相色谱-四极杆飞行时间质谱法测定棕榈油和动物脂肪甘油三酯[J].粮油食品科技,2015,23(5):72-76.
[16]LVARO A,TOLEDANO R M,CORTS J M,et al.Wax ester composition of monovarietal olive oils from Designation of Origin(DO)“Campos de Hellin”[J].Food Chem,2011,129(1):71-76.
[17]KYCYK O,AGUILERA M P,GAFORIO J J,et al.Sterol composition of virgin olive oil of forty-three olive cultivars from the World Collection Olive Germplasm Bank of Cordoba[J].J Sci Food Agric,2016,96(12):4143-4150.
[18]MEZNI F,LABIDI A,KHOUJA M L,et al.Diversity of sterol composition in Tunisian Pistacia lentiscus seed oil[J].Chem Biodiv,2016,13(5):544-548.
[19]GROB K,BIEDERMANN M,CARAMASCHI A,et al.LC-GC analysis of the aromatics in a mineral oil fraction:batching oil for jute bags[J].J Sep Sci,2015,14(1):33-39.
[20]郭涛,杜蕾蕾,万辉,等.高效液相色谱法测胆固醇含量鉴别地沟油[J].食品科学,2009,30(22):286-289.
[21]CAO F,YANG C,ZHAI F,et al.Biodiesel production from high acid value waste frying oil catalyzed by superacid heteropolyacid[J].Biotechnol Bioeng,2008,101(1):93-100.
[22]王宁,高媛,于修烛,等.基于紫外光谱的食用油酸值检测[J].食品科学,2014,35(24):282-285.
[23]李昌模,张钰斌,李帅,等.反式脂肪酸生成机理的研究[J].中国粮油学报,2015,30(7):141-146.
[24]薛斌,曹文明.高效体积排阻色谱测定氧化甘油三酯聚合物相对分子质量[J].中国油脂,2013,38(10):87-90.
[25]WANG J,GUO Y Y,ZHAO W Z.Chemical characterisation of polyoxybenzoate matrix composite materials by high performance liquid chromatography[J].Plast Rubber Compos,2013,40(3):116-120.
[26]KURIAKOSE S,JOE H.Qualitative and quantitative analysis in sandalwood oils using near infrared spectroscopy combined with chemometric techniques[J].Food Chem,2012,135(1):213-218.
[27]刘岩,余丹萍,黄聪花,等.地沟油快速检测试剂盒:CN103399008A[P].2013-11-20.
[28]倪张林,汤富彬,屈明华.不同前处理方法测定植物油中重金属的研究[J].中国油脂,2012,37(7):85-87.
[29]刘鹏飞,马静,江晓颖,等.实时荧光定量PCR技术在食用油脂检测中的应用[J].食品安全质量检测学报,2017,8(2):525-532.
[30]伍鑫茹,杨雪娇,赵肃清,等.黄曲霉毒素B1人工抗原的合成及鉴定[J].现代食品科技,2013,29(4):796-799.
[31]吴春英,白鹭,谷风,等.UPLC-MS/MS测定地沟油中黄曲霉毒素和苯并芘[J].食品工业,2017(1):285-288.
[32]曾骥孟,蔡良良,林辉暖.一种地沟油的检测方法:CN104846105A[P].2015-08-19.
[33]孙通,胡田,许文丽,等.基于UVE-GA变量优选的山茶油可见/近红外光谱掺假鉴别[J].中国油脂,2013,38(10):75-79.
[34]杨晨,于修烛,王昕,等.基于紫外光谱的花生油掺伪检测[J].食品科学,2012,33(6):186-189.
[35]ZHANG W,LI N,FENG Y,et al.A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV-Vis spectrometry.[J].Food Chem,2015,185(15):326-332.
[36]余盖文,刘晔,王明明,等.菜籽油精炼热处理对紫外光谱的影响[J].中国粮油学报,2018,33(6):105-110.
[37]邵小龙,宋伟,李云飞.粮油食品低场核磁共振检测技术研究进展[J].中国粮油学报,2013,28(7):114-118.
[38]赵婷婷,王欣,刘宝林,等.猪油煎炸过程中理化性质与低场核磁共振弛豫特性的相关性分析[J].食品科学,2014,35(23):7-13.
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