Detection of argan oil adulteration with vegetable oils by high-performance liquid chromatography-evaporative light scattering detection

被引：73
作者：
Salghi, Rachid [1 ]
Armbruster, Wolfgang [2 ]
Schwack, Wolfgang [2 ]
机构：
[1] Univ Ibn Zohr, Ecole Natl Sci Appl, Equipe Genie Environm & Biotechnol, Agadir, Morocco
[2] Univ Stuttgart Hohenheim, Inst Food Chem, D-70599 Stuttgart, Germany
来源：
FOOD CHEMISTRY | 2014年 / 153卷
关键词：
Virgin argan oil; Vegetable oils; Adulteration; HPLC-ELSD; HPLC-RID; Triacylglycerols; OLIVE OIL; FATTY-ACIDS; APCI-MS; TRIACYLGLYCEROLS; INTERVENTION; AUTHENTICITY; VALIDATION; HPLC; FOOD;
D O I：
10.1016/j.foodchem.2013.12.084
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Triacylglycerol profiles were selected as indicator of adulteration of argan oils to carry out a rapid screening of samples for the evaluation of authenticity. Triacylglycerols were separated by high-performance liquid chromatography-evaporative light scattering detection. Different peak area ratios were defined to sensitively detect adulteration of argan oil with vegetable oils such as sunflower, soy bean, and olive oil up to the level of 5%. Based on four reference argan oils, mean limits of detection and quantitation were calculated to approximately 0.4% and 1.3%, respectively. Additionally, 19 more argan oil reference samples were analysed by high-performance liquid chromatography-refractive index detection, resulting in highly comparative results. The overall strategy demonstrated a good applicability in practise, and hence a high potential to be transferred to routine laboratories. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：387 / 392
页数：6
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