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

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

研究成果: 雜誌貢獻 › 文章 › 同行評審

摘要

2010年7月，衛生署公告「市售包裝調合油外包裝品名標示相關規定」，含兩種以上植物油需命名為調合油，且命名次序依照比例多寡，然而，目前並未有公定的分析方法可檢測。本文綜略過去文獻提及有關橄欖油及芝麻油等油脂的檢測混摻，依據檢測的標的物和使用儀器，可分成八大類進行介紹，分別為（1）油中特殊成分分析；（2）電子鼻氣味分析；（3）同位素比質譜儀分析；（4）紅外線光譜分析；（5）核磁共振光譜分析；（6）拉曼光譜分析；（7）食用油脂肪酸組成分析；（8）食用油三酸甘油酯組成分析。本文整理並探討不同方法之原理及適用性，提供做為未來發展公定的食用油混摻檢測方法之參考。

原文	英語
頁（從 - 到）	283-288
頁數	6
期刊	Taiwanese Journal of Agricultural Chemistry and Food Science
卷	49
發行號	5
出版狀態	已發佈 - 10月 1 2011
對外發佈	是

ASJC Scopus subject areas

食品科學
應用微生物與生物技術
農學與作物科學

其它文件與鏈接

引用此

@article{55e9066986d547cc99ce7e695bcb4c8e,

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

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.",

keywords = "Adulteration, Edible oil, Olive oil, Sesame oil",

author = "Lee, {Wei Ju} and Lee, {Min Hsiung} and Su, {Nan Wei}",

year = "2011",

month = oct,

day = "1",

language = "English",

volume = "49",

pages = "283--288",

journal = "Taiwanese Journal of Agricultural Chemistry and Food Science",

issn = "1605-2471",

publisher = "Chinese Agricultural Chemical Society",

number = "5",

}

TY - JOUR

T1 - 食用油混摻檢測方法之介紹

T2 - Introduction to the Principles for the Discrimination of Blended Edible Oils

AU - Lee, Wei Ju

AU - Lee, Min Hsiung

AU - Su, Nan Wei

PY - 2011/10/1

Y1 - 2011/10/1

N2 - 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.

AB - 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.

KW - Adulteration

KW - Edible oil

KW - Olive oil

KW - Sesame oil

UR - http://www.scopus.com/inward/record.url?scp=84861582374&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84861582374&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:84861582374

SN - 1605-2471

VL - 49

SP - 283

EP - 288

JO - Taiwanese Journal of Agricultural Chemistry and Food Science

JF - Taiwanese Journal of Agricultural Chemistry and Food Science

IS - 5

ER -

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

摘要

ASJC Scopus subject areas

其它文件與鏈接

指紋

引用此