A COMPARATIVE-STUDY OF UV SPECTROPHOTOMETRIC METHODS FOR DETECTION OF OLIVE OIL ADULTERATION BY REFINED OILS

被引：21

作者：

PASSALOGLOUEMMANOUILIDOU, S

机构：

[1] Laboratory of Food Chemistry, School of Natural Sciences, Department of Chemistry, National University of Athens, Athens, 106-80

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1990年 / 191卷 / 02期

关键词：

D O I：

10.1007/BF01202639

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

UV spectrophotometric measurements on hundreds of virgin olive oils and refined vegetable oils have shown that a previous method for evaluating the absorption maxima at 315 nm by calculation an Rs value (ratio of slopes of absorption curve in both sides of 315 nm) may lead to false conclusions concerning possible adulteration of virgin olive oils by refined olive, olive residue or seed oils. It was found that ΔK3154% values, obtained directly from the UV spectra, are much more reliable estimates of conjugated tetraene absorption at 315 nm, without affecting the sensitivity of the method. © 1990 Springer-Verlag.

引用

页码：132 / 134

页数：3