Application of Triglyceride Fingerprint in Identification of Adulterated Edible Oil

doi:10.11923/j.issn.2095-4050.cjas20190600065

Abstract

Abstract:

To construct the triglyceride fingerprint of olive oil, soybean oil, peanut oil, corn oil, sunflower oil and rapeseed oil, triglycerides of the six edible vegetable oils were isolated by HPLC-ELSD. The data was imported into the traditional Chinese medicine chromatographic fingerprint similarity evaluation system (version 2012) by the average vector method, and the similarity of the fingerprint was analyzed. The results showed that the fingerprint profile of triglycerides was similar among different brands of the same edible vegetable oil, while was significantly different among various edible vegetable oils. Olive oil had low similarity with corn oil, soybean oil, or sunflower oil, and the similarity was 0.233, 0.086 and 0.073, respectively; however, it had high similarity with rapeseed oil and peanut oil, and the similarity was 0.830 and 0.776, respectively. When olive oil was mixed with 10% corn oil, soybean oil, or sunflower oil, the similarity of triglyceride fingerprint was less than 0.90, but the similarity change was not obvious when mixed with rapeseed oil. Area normalization method was used to analyze the characteristic peak of fingerprint, and the detection limit of adulteration ratio was less than 15%. The combination of triglyceride fingerprint and area normalization method can be an effective method for identification the adulteration of edible vegetable oil.

Key words: edible vegetable oil, triglyceride, fingerprint, identification, adulteration

CLC Number:

TS207.3

Weng Jia, Huang Xiuli, Zhu Wenjuan, Wang Xiaoqin. Application of Triglyceride Fingerprint in Identification of Adulterated Edible Oil[J]. Journal of Agriculture, 2021, 11(10): 95-101.

Figures/Tables 7

References 27

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精密度		重复性		稳定性		加标回收
对照品连续进样 6针峰面积	RSD/ %	平行6份样品的含量/%	RSD/ %	样品放置1~6 h的含量/ %	RSD/ %	6份样品回收率/%	平均回收率/ %
1550560	0.4	15.13	1.3	15.52	0.4	101.10	101.4
1552735		15.32		15.48		103.25
1558359		15.42		15.59		102.68
1558727		15.66		15.45		98.74
1544298		15.50		15.52		102.37
1545139		15.23		15.39		100.52

精密度		重复性		稳定性		加标回收
对照品连续进样 6针峰面积	RSD/ %	平行6份样品的含量/%	RSD/ %	样品放置1~6 h的含量/ %	RSD/ %	6份样品回收率/%	平均回收率/ %
1550560	0.4	15.13	1.3	15.52	0.4	101.10	101.4
1552735		15.32		15.48		103.25
1558359		15.42		15.59		102.68
1558727		15.66		15.45		98.74
1544298		15.50		15.52		102.37
1545139		15.23		15.39		100.52

	菜籽油	大豆油	玉米油	葵花籽油	花生油	橄榄油
菜籽油	1.000	0.333	0.529	0.303	0.894	0.830
大豆油	0.333	1.000	0.937	0.933	0.535	0.086
玉米油	0.529	0.937	1.000	0.917	0.728	0.233
葵花籽油	0.303	0.933	0.917	1.000	0.526	0.073
花生油	0.894	0.535	0.728	0.526	1.000	0.776
橄榄油	0.830	0.086	0.233	0.073	0.776	1.000

	菜籽油	大豆油	玉米油	葵花籽油	花生油	橄榄油
菜籽油	1.000	0.333	0.529	0.303	0.894	0.830
大豆油	0.333	1.000	0.937	0.933	0.535	0.086
玉米油	0.529	0.937	1.000	0.917	0.728	0.233
葵花籽油	0.303	0.933	0.917	1.000	0.526	0.073
花生油	0.894	0.535	0.728	0.526	1.000	0.776
橄榄油	0.830	0.086	0.233	0.073	0.776	1.000

菜籽油掺入比例/%	与橄榄油相似度	大豆油掺入比例/%	与橄榄油相似度	玉米油掺入比例/%	与橄榄油相似度	葵花籽油油掺入比例/%	与橄榄油相似度
10	1.000	10	1.000	10	0.999	10	1.000
20	0.999	20	0.999	20	0.999	20	0.994
40	0.994	40	0.983	40	0.956	40	0.933
60	0.978	60	0.879	60	0.761	60	0.699
80	0.940	80	0.501	80	0.385	80	0.327