Detection of lard adulteration in RBD palm olein using an electronic nose

被引：64
作者：
Man, YBC [1 ]
Gan, HL
NorAini, I
Nazimah, SAH
Tan, CP
机构：
[1] Univ Putra Malaysia, Fac Food Sci & Biotechnol, Dept Food Technol, Serdang 43400, Selangor, Malaysia
[2] Malaysian Palm Oil Board, Kuala Lumpur 50720, Malaysia
来源：
FOOD CHEMISTRY | 2005年 / 90卷 / 04期
关键词：
adulteration; animal fat; RBD palm olein; electronic nose; lard;
D O I：
10.1016/j.foodchem.2004.05.062
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The use of surface acoustic wave (SAW) sensing electronic nose (zNose(TM)) for detection of lard as an adulterant in refined, bleached, deodorized (RBD) palm olein was investigated. Mixing of animal fats, especially lard in any form in food products, is a cause of concern for certain religions. RBD palm olein spiked with lard at levels ranging from 1% to 20% (w/w) was analyzed. The zNose(TM) produced a two-dimensional olfactory image called VaporPrint(TM), which could be used for immediate detection (qualitatively) of lard substances in sample admixtures. Lard adulteration could be determined by a few distinct peaks in the zNose(TM) chromatogram. The best relationship between percentage of lard in adulterated RBD palm olein and SAW detector response was observed in adulterant peak E (R-2 = 0.906). Pearson's correlation coefficient (r) was calculated using this parameter. An ideal correlation was observed between the zNose(TM) data and other chemical tests (r > 0.90). (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：829 / 835
页数：7
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