高海东,高火亮,尹红娜,高瑞,张亚勋,刘兵戈,董建民.基于标准指纹图谱和特征脂肪酸含量的植物调和油组成分析 Abstract: Key words:[J].,2020,36(6):310-320.
基于标准指纹图谱和特征脂肪酸含量的植物调和油组成分析 Abstract: Key words:
Component Analysis of Vegetable Blended Oil Based on Standard Fingerprint and Characteristic Fatty Acids
投稿时间:2019-12-12  
DOI:10.13982/j.mfst.1673-9078.2020.6.1223
中文关键词:  指纹图谱  相似度  食用植物调和油  特征脂肪酸  回归预测模型
英文关键词:fingerprint  similarity  vegetable blended oil  characteristic fatty acids  regression prediction model
作者简介:高海东(1990-),男,助理工程师,研究方向:食品加工与安全检测 通讯作者:尹红娜(1979-),女,高级工程师,研究方向:食品加工与安全检测
基金项目:河南省科学院基本科研业务费项目(190611037)
作者单位
高海东 (河南省商业科学研究所有限责任公司,河南省食品质量安全控制工程技术研究中心,河南郑州 450002) 
高火亮 (河南省商业科学研究所有限责任公司,河南省食品质量安全控制工程技术研究中心,河南郑州 450002) 
尹红娜 (河南省商业科学研究所有限责任公司,河南省食品质量安全控制工程技术研究中心,河南郑州 450002) 
高瑞 (河南省商业科学研究所有限责任公司,河南省食品质量安全控制工程技术研究中心,河南郑州 450002) 
张亚勋 (河南省商业科学研究所有限责任公司,河南省食品质量安全控制工程技术研究中心,河南郑州 450002) 
刘兵戈 (河南省商业科学研究所有限责任公司,河南省食品质量安全控制工程技术研究中心,河南郑州 450002) 
董建民 (河南省商业科学研究所有限责任公司,河南省食品质量安全控制工程技术研究中心,河南郑州 450002) 
AuthorInstitution
GAO Hai-dong (Henan Commerce Science Institute Co., Ltd., Henan Food Quality and Safety Control Engineering Technology Research Center, Zhengzhou 450002, China) 
GAO Huo-liang (Henan Commerce Science Institute Co., Ltd., Henan Food Quality and Safety Control Engineering Technology Research Center, Zhengzhou 450002, China) 
YIN Hong-na (Henan Commerce Science Institute Co., Ltd., Henan Food Quality and Safety Control Engineering Technology Research Center, Zhengzhou 450002, China) 
GAO Rui (Henan Commerce Science Institute Co., Ltd., Henan Food Quality and Safety Control Engineering Technology Research Center, Zhengzhou 450002, China) 
ZHANG Ya-xun (Henan Commerce Science Institute Co., Ltd., Henan Food Quality and Safety Control Engineering Technology Research Center, Zhengzhou 450002, China) 
LIU Bing-ge (Henan Commerce Science Institute Co., Ltd., Henan Food Quality and Safety Control Engineering Technology Research Center, Zhengzhou 450002, China) 
DONG Jian-min (Henan Commerce Science Institute Co., Ltd., Henan Food Quality and Safety Control Engineering Technology Research Center, Zhengzhou 450002, China) 
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中文摘要:
      以大豆油、玉米油、菜籽油、橄榄油为研究对象,建立大豆油、玉米油、菜籽油和大豆油、玉米油、橄榄油的三元复配模型,利用气相色谱技术(GC)和共有模式法,建立四种纯油脂脂肪酸的标准指纹图谱,并进行相似度分析;再利用GC结合化学计量法分析不同比例调和油中脂肪酸含量的变化。结果表明:建立的四种纯油脂脂肪酸标准指纹图谱能量化地反映不同油脂间的共同点和差异性,选择四种植物油中含量较高的棕榈酸(5.88%~10.72%)、硬脂酸(2.31%~4.57%)、油酸(15.04%~77.45%)、亚油酸(5.92%~53.67%)、α-亚麻酸(0.61%~6.71%)作为特征脂肪酸。根据相关性(R2>0.95)和显著性(p<0.01)分析,分别将油酸和亚油酸、α-亚麻酸和油酸作为两组三元复配模型的代表脂肪酸;通过对代表脂肪酸的回归预测模型进行实例验证,两组复配模型验证RSD%分别小于8%和10%,表明该回归预测模型具有较强的指导意义和实用价值。本研究反映了脂肪酸在不同组分植物调和油中的差异,可为食用油脂的质量控制和检测提供理论依据。
英文摘要:
      Taking soybean oil, corn oil, rapeseed oil and olive oil as research objects, the ternary compound model of soybean oil, corn oil, rapeseed oil and soybean oil, corn oil, olive oil was established. The standard fatty acid fingerprint was established by gas chromatography (GC) and common mode method, and the similarity analysis was carried out at the same time. The change of fatty acid content in different proportion of mixed oil was analyzed by gas chromatography and chemometrics. The results showed that the four standard fatty acid fingerprints established in this experiment could better reflect the commonness and difference of different oils. Palmitic acid (5.88%~10.72%), stearic acid (2.31%~4.57%), oleic acid (15.04%~77.45%), linoleic acid (5.92%~53.67%) and α-linolenic acid (0.61%~6.71%) were selected as the characteristic fatty acids. According to the correlation (R2>0.95) and significance (p<0.01), oleic acid and linoleic acid, α-linolenic acid and oleic acid were used as the representative fatty acids of the two ternary compound models. Through the example verification of the regression prediction model of representing fatty acids, the RSD% of the two ternary compound models was verified to be less than 8% and 10% respectively, which indicated that the regression prediction model has strong guiding significance and practical value. This study reflects the differences of fatty acids in different components of vegetable blended oil, which can provide theoretical basis for quality control and detection of edible oil.
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