食用植物油中掺混棕榈油的定性与定量分析

Qualitative and quantitative analysis of palm oil blended in edible vegetable oil

中文关键词:  月桂酸  掺混棕榈油  定性分析  定量分析

英文关键词:lauric acid  blending palm oil  qualitative analysis  quantitative analysis

中文摘要:

      目的 建立食用植物油中掺混棕榈油的定性与定量分析方法, 为植物油掺假提供检测依据。方法 植物油样品先经过皂化和甲酯化处理, 然后采用气相色谱法对植物油中的各种脂肪酸组成进行检测。以月桂酸为特征指标, 直接定性, 应用面积归一化法进行定量分析。结果 配比实验验证和检测数据分析表明, 该方法月桂酸检出限为0.01%, 植物油中棕榈油的定量限为5%~100%, 最低可以分辨出添加了5%棕榈油的食用植物油样品。结论 此方法操作简单、重现性好、精确度高, 是一种分析迅速、经济实用的分析方法。

英文摘要:

      Objective To establish a qualitative and quantitative method for the analysis of palm oil blended in edible vegetable oil, which couldprovide the basis for vegetable oil adulteration detection. Methods Vegetable oil samples were first treated by saponification and methyl esterification, then a variety of fatty acids in vegetable oils were detected by gas chromatography. Lauric acid was regarded as characteristic index, quali-tative work was done directly, and quantitative analysis was done by using area normalization method. Results Experimental verification and data analysis showed that lauric acid detection limit of this method was 0.01%, the limit of quantification was 5%~100%. It could distinguish more than 5% content of palm oil which added to edible vegetable oil. Conclusion It was a kind of operationsimple, good reproducibility, economic and practical analysis method.