Application of triacylglycerol and fatty acid analyses to discriminate blended sesame oil with soybean oil

被引：67

作者：

Park, Young Woo ^{[1
]}

Chang, Pahn-Shick ^{[2
]}

Lee, JaeHwan ^{[1
]}

机构：

[1] Seoul Natl Univ Technol, Dept Food Sci & Technol, Seoul 139743, South Korea

[2] Seoul Natl Univ, Dept Agr Biotechnol, Seoul 151921, South Korea

来源：

FOOD CHEMISTRY | 2010年 / 123卷 / 02期

关键词：

Blended sesame oil; Triacylglycerols; Fatty acids; HPLC-ELSD; GC-FID; REFINED OLIVE OIL; HAZELNUT OIL; LIQUID-CHROMATOGRAPHY; ADULTERATION;

D O I：

10.1016/j.foodchem.2010.04.049

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Triacylglycerols (TAGS) and fatty acids in the mixture of sesame oil (SO) with soybean oil were analysed using high performance liquid chromatography (HPLC)-an evaporative light scattering detector (ELSD) and gas chromatography (GC)-a flame ionisation detector (FID). Relative percentage of linolenic acid increased rapidly compared to those of oleic and linoleic acids as the ratio of soybean oil increased in the blended SO. Peak responses of trilinolein (LLL) and trilinolenin (LnLnLn) by HPLC-ELSD was higher than those by GC-FID from the same concentration of TAGs. The presence of LLLn peak, the contents of linolenic acid, and the relative ratio of L/S, O/Ln, and L/Ln from fatty acids or LLL/OOO from TAGs could be useful indicators to detect the blended SO with soybean oil. TAG analysis by HPLC-ELSD coupled with fatty acids by GC-FID can be useful methods to discriminate blended SO with soybean oil. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：377 / 383

页数：7

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