6 3 Vol. 6 No. 3 2015 3 Journal o Food Saety and Qualty Mar., 2015 冯丽丽, 史永革 *, 杨福明, 张理博, 王雪 (, 150090) 摘要 : 目的, 方法,,, 结果, 0.01%, 5%~100%, 5% 结论, 关键词 : ; ; ; Qualtatve and quanttatve analyss o palm ol blended n edble vegetable ol FENG L-L, SHI Yong-Ge *, YANG Fu-Mng, ZHANG L-Bo, WANG Xue (Jusan Grans and Ols Industral Group Co., Ltd, Harbn 150090, Chna) ABSTRACT: Objectve To establsh a qualtatve and quanttatve method or the analyss o palm ol blended n edble vegetable ol, whch couldprovde the bass or vegetable ol adulteraton detecton. Methods Vegetable ol samples were rst treated by saponcaton and methyl estercaton, then a varety o atty acds n vegetable ols were detected by gas chromatography. Laurc acd was regarded as characterstc ndex, qualtatve work was done drectly, and quanttatve analyss was done by usng area normalzaton method. Results Expermental vercaton and data analyss showed that laurc acd detecton lmt o ths method was 0.01%, the lmt o quantcaton was 5%~100%. It could dstngush more than 5% content o palm ol whch added to edble vegetable ol. Concluson It was a knd o operatonsmple, good reproducblty, economc and practcal analyss method. KEY WORDS: laurc acd; blendng palm ol; qualtatve analyss; quanttatve analyss 1 引言,,, [1],,,,,, [2-8], [9] * 通讯作者 :,, E-mal: shyongge@263.net *Correspondng author: SHI Yong-Ge, Senor Engneer, Jusan Grans and Ols Industral Group Co., Ltd, Harbn, 150090, Chna. E-mal: shyongge@263.net
3, : 823, [10], + ++, [11] [12] [13] GB/T 17376-2008 [14] GB/T 17377-2008 [15] NY/T 1526-2007 [16],,,,,,, 2 材料与方法 2.1 材料与仪器,, 5 8 18 24, 5 1# 2# 3# 4# 5#, 7890A, FID, HP-88 100m 0.25mm 0.20μm, 2.2 实验方法 2.2.1 样品的甲酯化处理 3 50 ml, 0.5 mol/l - 4 ml,, 85 15 mn 5 ml -, 3 mn 3 ml,,, 20 ml,, 30 s,, 2.2.2 检测条件, 175, 250, 250 ; N 2, 30 ml/mn; 30:1, 0.1 μl 2.3 定性与定量分析 2.3.1 定性分析, 1 1,,, Table 1 表 1 国标中规定的常见植物油脂肪酸含量 Content o atty acds n common vegetable ol speced by natonal standard C12:0 0~0.5 C14 0~0.1 0~0.1 0 0~0.3 0~0.1 C14:0 0~0.2 0~0.1 0~0.2 0.5~2.0 0.4~1.0 0~0.3 0~0.2 C16:0 8.0~13.5 8.0~14.0 2.5~7.0 39.3~47.5 12.0~18.0 8.6~16.5 5.0~7.6 C18:0 2.5~5.4 1.0~4.5 0.8~3.0 3.5~6.0 1.0~3.0 0~3.3 2.7~6.5 C18:1 17.7~28.0 35.0~67.0 51.0~70.0 36.0~44.0 40.0~50.0 20.0~42.2 14.0~39.4 C18:2 49.8~59 13.0~43.0 15.0~30.0 9.0~12.0 29.0~42.0 34.0~65.6 48.3~74.0 C18:3 5.0~11.0 0~0.3 5.0~14.0 0~0.5 0~1.0 0~2.0 0~0.3 C20:0 0.1~0.6 1.0~2.0 0.2~1.2 0~1.0 0~1.0 0.3~1.0 0.1~0.5
824 6 2.3.2 定量分析,, n, m 1 m 2 m n, X : X m 100 % m m m 1 2 m m m 100 % A 100 % A1 1 A2 2 A An n, K, Z, Y: K Y 100% Z 3 结果与讨论 3.1 原料油的脂肪酸含量检测,, 5 8 18 24, 2 n,,, 8 18, 0.19 0.21, 5 24, 0.14 0.35 5, 24, 8 18 2, 8 18, 18 0.21 3.2 植物油中掺混棕榈油含量的检测研究 18 10% 30% 50%,, 3,, 10% 30% 1, 2, 11.6 mn,, 0.01%, 5%~100%, 5% Table 2 表 2 各种植物油中的脂肪酸含量 Content o atty acds n varety o vegetable ols C12:0 C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 C20:0 (5 ) 0.14 0.63 30.87 2.56 50.26 14.90 (8 ) 0.19 0.94 33.33 3.68 47.07 14.25 (18 ) 0.21 0.96 39.16 3.75 44.56 11.37 (24 ) 0.35 1.01 40.83 3.88 43.13 10.79 0.21 16.98 1.41 40.89 37.78 1.22 0.37 0.05 4.16 1.84 62.89 19.68 7.92 0.75 0.08 11.57 4.56 21.54 52.22 8.98 0.44 13.16 1.72 29.05 56.07 0.01 11.39 3.68 42.01 36.18 0.29 1.51 6.1 5.6 23.8 62.2 1.0 0.8
3, : 825 Table 3 表 3 添加不同比例棕榈油后各种植物油中的脂肪酸含量 Content o atty acd n varous vegetable ols addng derent proportons o palm ol C12:0 C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 C20:0 (%) 10% 0.022 0.285 19.198 1.644 41.257 35.139 1.098 0.333 10.5 30% 0.063 0.288 23.634 2.112 41.991 29.857 0.854 0.259 30.0 50% 0.103 0.585 28.07 2.58 42.725 24.575 0.61 0.185 49.0 10% 0.021 0.141 7.66 2.031 61.057 18.849 7.128 0.675 10.0 30% 0.065 0.323 14.66 2.413 57.391 17.178 5.544 0.525 30.9 50% 0.104 0.505 21.66 2.795 53.725 14.274 0.396 0.375 49.5 10% 0.020 0.168 14.329 4.479 23.842 48.135 8.082 0.396 9.5 30% 0.064 0.344 19.847 4.317 28.446 39.965 6.286 0.308 30.5 50% 0.105 0.52 25.365 4.155 33.05 31.795 4.49 0.22 50.0 10% 0.022 0.096 15.76 1.923 30.601 51.6 10.5 30% 0.063 0.288 20.96 2.329 33.703 42.66 30.0 50% 0.106 0.48 26.16 2.735 36.805 33.72 50.5 10% 0.020 0.105 14.167 3.687 42.265 33.699 0.261 1.359 9.5 30% 0.061 0.297 21.999 4.437 51.177 35.973 0.203 1.057 29.0 50% 0.103 0.485 25.275 3.715 43.285 23.775 0.145 0.755 49.0 10% 0.023 0.096 9.406 5.415 25.876 57.117 0.9 0.72 10.9 30% 0.063 0.288 16.018 5.045 30.028 46.951 0.7 0.56 30.0 50% 0.107 0.48 22.63 4.675 34.18 36.785 0.5 0.4 50.9 1 10%( 11.6 mn 15.0 mn 20.9 mn 23.3 mn 27.6 mn 33.5 mn ) Fg. 1 Gas chromatography analyss o soybean ol contanng 10% palm ol(retenton tmes o chromatographc peak o 11.6 mn, 15.0 mn, 20.9 mn, 23.3 mn, 27.6 mn, 33.5 mn were laurc acd, palmtc acd, stearc acd, olec acd, lnolec acd andlnolenc acd, respectvely)
826 6 2 30%( 11.6 mn 15.0 mn 20.9 mn 23.3 mn 27.6 mn 33.5 mn ) Fg. 2 Gas chromatography analyss o soybean ol contanng 30% palm ol(retenton tmes o chromatographc peak o 11.6 mn, 15.0 mn, 20.9 mn, 23.3 mn, 27.6 mn, 33.5 mn were laurc acd, palmtc acd, stearc acd, olec acd, lnolec acd andlnolenc acd, respectvely) Table 4 表 4 各种调和油中的脂肪酸含量 Content o atty acds n varety o mxed ols C12:0 C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 C20:0 (%) 1# 0.095 0.476 23.9855 4.1955 31.899 33.8375 4.939 0.242 45.2% 2# 0.199 0.916 37.7805 3.7905 43.409 13.4125 0.449 0.022 94.8% 3# 0.125 0.608 28.124 4.074 35.352 27.71 3.592 0.176 59.5% 4# 0.041 0.256 17.088 4.398 26.144 44.05 7.184 0.352 19.5% 5# 0.169 0.784 33.642 3.912 39.956 19.54 1.796 0.088 80.5% 3.3 食用植物调和油中棕榈油含量的检测, 5, 4,, 95% 4 结论与展望 (1),,,,, (2),, 100%,, (3), 24,,, 21, 24 0.35, 18 0.21, 24, 参考文献 [1],,,.[J]., 2009, (2): 31 33. L Y, Xa QY, Zhao SL,et al. Functonal propertes and applcatons o palm ol [J]. Chna Trop Agrc, 2009, (2): 31 33. [2],,. [J]., 2003, 24(12): 103 106. We M, Cao XZ, Lao CH. A new adulteraton detecton method
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