Discriminating olive and non-olive oils using HPLC-CAD and chemometrics

被引：28

作者：

de la Mata-Espinosa, P. ^{[1
]}

Bosque-Sendra, J. M. ^{[1
]}

Bro, R. ^{[2
]}

Cuadros-Rodriguez, L. ^{[1
]}

机构：

[1] Univ Granada, Dept Analyt Chem, Unit Chem Metrol & Qualimetr CMQ, E-18071 Granada, Spain

[2] Univ Copenhagen, Fac Life Sci, Dept Food Sci, DK-1165 Copenhagen, Denmark

来源：

ANALYTICAL AND BIOANALYTICAL CHEMISTRY | 2011年 / 399卷 / 06期

关键词：

Olive oil authentication; Pattern recognition; Principal component analysis; Partial least square-discriminant analysis; Multivariate curve resolution; Liquid chromatography; FATTY-ACID; TRIACYLGLYCEROL; ADULTERATION;

D O I：

10.1007/s00216-010-4366-4

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

This work presents a method for an efficient differentiation of olive oil and several types of vegetable oils using chemometric tools. Triacylglycerides (TAGs) profiles of 126 samples of different categories and varieties of olive oils, and types of edible oils, including corn, sunflower, peanut, soybean, rapeseed, canola, seed, sesame, grape seed, and some mixed oils, have been analyzed. High-performance liquid chromatography coupled to a charged aerosol detector was used to characterize TAGs. The complete chromatograms were evaluated by PCA, PLS-DA, and MCR in combination with suitable preprocessing. The chromatographic data show two clusters; one for olive oil samples and another for the non-olive oils. Commercial oil blends are located between the groups, depending on the concentration of olive oil in the sample. As a result, a good classification among olive oils and non-olive oils and a chemical justification of such classification was achieved.

引用

页码：2083 / 2092

页数：10

共 17 条

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