食品与发酵工业 >

2023 , Vol. 49 >Issue 17: 267 - 273

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033869

分析与检测

气相色谱-质谱法结合气相色谱法鉴别山茶籽油真实属性

  • 滕爽 ,
  • 鄢永红 ,
  • 沈娟 ,
  • 孙延勤 ,
  • 沈习习 ,
  • 王玮
展开
  • 1(南京农业大学 食品科学技术学院,江苏 南京,210095)
    2(国家肉品质量安全控制工程技术研究中心(南京农业大学),江苏 南京,210095)
    3(农业农村部肉及肉制品质量监督检验测试中心(南京)(南京农业大学),江苏 南京,210095)
第一作者:硕士,实验师(王玮副教授为通信作者,E-mail:wangwei821220@njau.edu.cn)

收稿日期: 2022-10-07

  修回日期: 2022-11-25

  网络出版日期: 2023-09-27

基金资助

国家重点研发计划项目(2018YFC1602804)

收起

Identification of real properties of camellia seed oil based on gas chromatography-mass spectrometry and gas chromatography

  • TENG Shuang ,
  • YAN Yonghong ,
  • SHEN Juan ,
  • SUN Yanqin ,
  • SHEN Xixi ,
  • WANG Wei
Expand
  • 1(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
    2(National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China)
    3(Supervision, Inspection and Testing Center for Quality of Meat-products (Nanjing), Ministry of Agriculture and Rural Affairs, Nanjing Agricultural University, Nanjing 210095, China)

Received date: 2022-10-07

  Revised date: 2022-11-25

  Online published: 2023-09-27

Fold

摘要

该研究旨在建立一种GC-MS结合GC对掺假山茶籽油进行定性鉴别的方法。该实验基于GC-MS法检测植物油中β-香树脂醇的含量,以实现样品的批量初筛,再结合GC法检测其中油酸与亚油酸的含量进行确证,实现山茶籽油掺假的定性鉴别。结果表明,β-香树脂醇的测定出峰较快、检测周期短、线性关系良好。该方法在低、中、高水平的加标回收率为82.6%～111.5%,相对标准偏差均低于5.36%,可实现植物油样品的批量初筛。结合GC检测其脂肪酸含量进行确证,油酸和亚油酸含量可作为山茶籽油掺假的鉴别指标。该方法可实现山茶籽油中掺入一种或其他几种植物油(花生油、玉米油、菜籽油与大豆油)的定性鉴别,其掺假判定限为10%。

关键词： 山茶籽油; 掺假; 测定与鉴别; β-香树脂醇; 脂肪酸

本文引用格式

滕爽 , 鄢永红 , 沈娟 , 孙延勤 , 沈习习 , 王玮 . 气相色谱-质谱法结合气相色谱法鉴别山茶籽油真实属性[J]. 食品与发酵工业, 2023 , 49(17) : 267 -273 . DOI: 10.13995/j.cnki.11-1802/ts.033869

Abstract

This study aimed to establish a method for qualitative identification of adulterated camellia seed oil by gas chromatography-mass spectrometry (GC-MS) combined with gas chromatography (GC). A GC-MS method was established for the rapid detection of the content of β-amyrin in vegetable oil, to realize the batch initial screening of vegetable oil samples. On this basis, the results were confirmed by combining with GC determination of fatty acid content. Results showed that the determination of β-amyrin was rapid, the detection period was short, and the linear relationship was good. The average recoveries at low, medium, and high levels were 82.6%-111.5%, and the relative standard deviations (RSD) were all lower than 5.36%. The method could be used for batch screening of vegetable oil samples. In addition, combined with GC determination of fatty acid content to confirm the results, oleic acid and linoleic acid could be used as the identification index of camellia seed oil adulteration. The method is suitable for the qualitative identification of camellia seed oil mixed with one or several other vegetable oils (peanut oil, corn oil, rapeseed oil, and soybean oil), and the adulteration detection limit is 10%.

Key words： camellia seed oil; adulteration; determination and identification; β-amyrin; fatty acid

参考文献

[1] SIKORSKA E, GÓRECKI T, KHMELINSKII I V, et al.Classification of edible oils using synchronous scanning fluorescence spectroscopy[J].Food Chemistry, 2005, 89(2):217-225.
[2] 常颖萃. 基于气相色谱法的福建油茶籽油真伪鉴别[J].福建林业科技, 2019, 46(2):30-34.
CHANG Y C.Identifying Fujian camellia oil adulteration by gas chromatography[J].Journal of Fujian Forestry Science and Technology, 2019, 46(2):30-34.
[3] 应美蓉, 杜文凯, 章程, 等.气相色谱法测定脂肪酸含量判定山茶油纯度[J].中国油脂, 2020, 45(1):132-136.
YING M R, DU W K, ZHANG C, et al.Judgement of purity of oil-tea camellia seed oil by determining fatty acid content with gas chromatography[J].China Oils and Fats, 2020, 45(1):132-136.
[4] 张继光, 吴万富, 吕世懂.基于脂肪酸组成的茶叶籽油和油茶籽油模式识别分析[J].食品与发酵工业, 2020, 46(17):247-252.
ZHANG J G, WU W F, LYU S D.Pattern recognition analysis of camellia seed oil and oil-tea camellia seed oil based on fatty acid composition[J].Food and Fermentation Industries, 2020, 46(17):247-252.
[5] 陈通, 陈鑫郁, 谷航, 等.气相离子迁移谱对山茶油掺假的检测[J].食品科学, 2019, 40(8):275-279.
CHEN T, CHEN X Y, GU H, et al.Detection of adulterated camellia oil using gas chromatography-ion mobility spectrometry[J].Food Science, 2019, 40(8):275-279.
[6] 李桂仙, 李晔, 张春丹.基于脂肪酸谱法分析山茶油掺伪[J].食品工业科技, 2019, 40(22):277-281.
LI G X, LI Y, ZHANG C D.Adulteration analysis of camellia oil based on fatty acid spectrometry[J].Science and Technology of Food Industry, 2019, 40(22):277-281.
[7] 杨柳, 吴翠蓉, 朱杰丽, 等.顶空-气质联用法鉴别油茶籽油真伪[J].中国粮油学报, 2012, 27(11):105-109;113.
YANG L, WU C R, ZHU J L, et al.Identification of authentic or fake of camellia oil by headspace gas chromatography-mass spectrometry[J].Journal of the Chinese Cereals and Oils Association, 2012, 27(11):105-109;113.
[8] ZEB A.Triacylglycerols composition, oxidation and oxidation compounds in camellia oil using liquid chromatography-mass spectrometry[J].Chemistry and Physics of Lipids, 2012, 165(5):608-614.
[9] 黄连琴, 王兴进, 卢宗桂, 等.基于脂肪酸和生育酚组成的油茶籽油掺假判别可行性分析[J].中国油脂, 2019, 44(1):105-109.
HUANG L Q, WANG X J, LU Z G, et al.Feasibility of adulteration of oil-tea camellia seed oil based on fatty acid and tocopherol compositions[J].China Oils and Fats, 2019, 44(1):105-109.
[10] 胡谦, 张九凯, 韩建勋, 等.基于UPLC-QTOF-MS技术的压榨和浸出油茶籽油甘油酯组成比较分析[J].食品科学, 2021, 42(2):235-240.
HU Q, ZHANG J K, HAN J X, et al.Comparative analysis of the glyceride compositions of pressed and extracted camellia seed oil using ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry[J].Food Science, 2021, 42(2):235-240.
[11] 孙通, 吴宜青, 李晓珍, 等.基于近红外光谱和子窗口重排分析的山茶油掺假检测[J].光学学报, 2015, 35(6):350-357.
SUN T, WU Y Q, LI X Z, et al.Discrimination of Camellia oil adulteration by NIR spectra and subwindow permutation analysis[J].Acta Optica Sinica, 2015, 35(6):350-357.
[12] 韩建勋, 孙瑞雪, 陈颖, 等.傅里叶变换红外光谱结合化学计量学用于山茶油中掺杂大豆油的鉴别[J].食品与发酵工业, 2019, 45(18):222-227.
HAN J X, SUN R X, CHEN Y, et al.Discrimination of soya bean oil in adulterated camellia oil by FTIR spectroscopy combined with chemometrics[J].Food and Fermentation Industries, 2019, 45(18):222-227.
[13] 姚婉清, 彭梦侠, 陈梓云, 等.山茶油多元掺假近红外模型的建立与研究[J].食品安全质量检测学报, 2020, 11(2):493-499.
YAO W Q, PENG M X, CHEN Z Y, et al.Establishment and study of camellia oil multiple adulteration near-infrared model[J].Journal of Food Safety & Quality, 2020, 11(2):493-499.
[14] 莫欣欣, 周莹, 孙通, 等.可见/近红外光谱的油茶籽油三元体系掺假检测模型优化[J].光谱学与光谱分析, 2016, 36(12):3881-3884.
MO X X, ZHOU Y, SUN T, et al.Model optimization of ternary system adulteration detection in camellia oil based on visible/near infrared spectroscopy[J].Spectroscopy and Spectral Analysis, 2016, 36(12):3881-3884.
[15] 郑艳艳, 吴雪辉.掺伪茶油的化学模式识别方法研究[J].食品工业科技, 2014, 35(7):115-118.
ZHENG Y Y, WU X H.Study on chemical pattern recognition of camellia oil adulteration[J].Science and Technology of Food Industry, 2014, 35(7):115-118.
[16] 杨潇, 尹顺顺, 毕建洪.山茶油及其它油品的相关标准鉴定[J].合肥师范学院学报, 2017, 35(6):31-35;53.
YANG X, YIN S S, BI J H.Standard identification of camellia oil and other cooking oils[J].Journal of Hefei Normal University, 2017, 35(6):31-35;53.
[17] 丛凯平, 李婷婷, 吴彩娥, 等.不同方法提取油茶籽油品质比较及电子鼻分析[J].精细化工, 2020, 37(2):339-345.
CONG K P, LI T T, WU C E, et al.Quality comparison and electronic nose analysis of Camellia oleifera Abel seed oil extracted by different methods[J].Fine Chemicals, 2020, 37(2):339-345.
[18] 罗凡, 费学谦, 沈丹玉, 等.加热前后油茶籽油气味特征变化的规律研究[J].中国油脂, 2018, 43(5):21-27.
LUO F, FEI X Q, SHEN D Y, et al.Regulation of characteristics of the smell of oil-tea camellia seed oil before and after heating[J].China Oils and Fats, 2018, 43(5):21-27.
[19] 海铮, 王俊.基于电子鼻山茶油芝麻油掺假的检测研究[J].中国粮油学报, 2006, 21(3):192-197.
HAI Z, WANG J.Detection of adulteration in camellia seed oil and sesame oil using an electronic nose[J].Journal of the Chinese Cereals and Oils Association, 2006, 21(3):192-197.
[20] WANG X Q, ZENG Q M, DEL MAR CONTRERAS M, et al.Profiling and quantification of phenolic compounds in camellia seed oils:Natural tea polyphenols in vegetable oil[J].Food Research International, 2017, 102:184-194.
[21] XU B C, ZHANG L X, WANG H, et al.Characterization and authentication of four important edible oils using free phytosterol profiles established by GC-GC-TOF/MS[J].Analytical Methods, 2014, 6(17):6860-6870.
[22] DOU X J, MAO J, ZHANG L X, et al.Multispecies adulteration detection of camellia oil by chemical markers[J].Molecules, 2018, 23(2):241.
[23] 董莹莹, 胡重怡, 朱启盛, 等.三萜类化合物指纹图谱在山茶油真伪鉴别研究[J].江西农业学报, 2020, 32(6):105-109.
DONG Y Y, HU Z Y, ZHU Q S, et al.Fingerprint analysis of triterpenoids in identification of authenticity of camellia oil[J].Acta Agriculturae Jiangxi, 2020, 32(6):105-109.
[24] 肖义坡, 张彬, 邓丹雯, 等.油茶籽油不皂化物成分分析与分离[J].南昌大学学报(工科版), 2015, 37(1):16-19.
XIAO Y P, ZHANG B, DENG D W, et al.Separation and analysis of unsaponifiable matters in camellia seed oil[J].Journal of Nanchang University (Engineering & Technology), 2015, 37(1):16-19.
[25] 郭丽, 赵锋, 吕海鹏, 等.市售山茶油的脂肪酸组成及含量分析[J].食品工业, 2020, 41(5):333-336.
GUO L, ZHAO F, LYU H P, et al.Fatty acid compositions and contents of marketed tea oils[J].The Food Industry, 2020, 41(5):333-336.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司