食用油混摻檢測方法之介紹: Introduction to the Principles for the Discrimination of Blended Edible Oils

Wei Ju Lee, Min Hsiung Lee, Nan Wei Su

Research output: Contribution to journalArticle

Abstract

In July of 2010, Department of Health, Executive Yuan announced the act of label regulation of commercial blended oils. This act claimed that oil products contain more than two kinds of oils should be named as "blended oil", and the order of oil names should be arranged in sequence of the content of each oil. However, there is no standard analytical method to detect adulteration. In this article, we reviewed previous reports about detection of adulterated olive oil and sesame oil, and categorized these methods into eight groups according to the analytical targets and instruments: (1) unique ingredients in oils, (2) electronic nose, (3) isotope ratio MS, (4) mid-IR and FTIR, (5) NMR, (6) Raman spectroscopy, (7) analysis of fatty acid profile and (8) analysis of triacylglycerol profile. We also introduced the concepts of different detection methods, which can be used as references for developing a standard analytical method.

Original languageEnglish
Pages (from-to)283-288
Number of pages6
JournalTaiwanese Journal of Agricultural Chemistry and Food Science
Volume49
Issue number5
Publication statusPublished - Oct 1 2011
Externally publishedYes

Fingerprint

Oils
oils
analytical methods
Electronic Nose
Sesame Oil
Industrial Oils
sesame oil
Raman spectroscopy
electronic nose
Raman Spectrum Analysis
adulterated products
Fourier Transform Infrared Spectroscopy
olive oil
Isotopes
Names
isotopes
Triglycerides
ingredients
Fatty Acids
fatty acid composition

Keywords

  • Adulteration
  • Edible oil
  • Olive oil
  • Sesame oil

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology
  • Agronomy and Crop Science

Cite this

食用油混摻檢測方法之介紹 : Introduction to the Principles for the Discrimination of Blended Edible Oils. / Lee, Wei Ju; Lee, Min Hsiung; Su, Nan Wei.

In: Taiwanese Journal of Agricultural Chemistry and Food Science, Vol. 49, No. 5, 01.10.2011, p. 283-288.

Research output: Contribution to journalArticle

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