食用油质量控制技术分析  

Research on Quality Control Technology of Edible Oil

作　　者：佟鹤芳[1] 薛健[1] 

机构地区：[1]北京协和医学院药用植物研究所中草药物质基础与资源利用教育部重点实验室,北京100193

出　　处：《食品与药品》2012年第7期291-294,共4页Food and Drug

基　　金："重大新药创制"科技重大专项"中药中农药残留;重金属检测与分析关键技术研究"(2009ZX09502-027)

摘　　要：对目前国内外食用油市场现状、主要质量控制检测技术和质量标准研究现状作一综述。主要介绍理化检测、TLC、GC/GC-MS、LC/LC-MS等食用油质量检测技术及其应用特点,并简要说明检测食用油的质量标准,对比分析了不同食用油的特征指标参数、脂肪酸组成和含量。快速、准确鉴定各类食用油的关键是特异性成分的测定,完善质量标准体系在于涉及面的广泛化和各项指标的细化。The current status of edible oil market, quality control technology and quality standard are reviewed. This article introduces the application characteristics of testing techniques such as physical and chemical techniques, TLC, GC/GC-MS, LC/LC-MS and so on, makes a brief description on the detection content of edible oil quality standard, and compares the different characteristic parameters, fatty acid composition and content. The key for quick and accurate identification of various types of edible oils is the determination of specific components. The improvement of the quality standard system depends on the width of technology coverage and the refinement of indicators.

关 键 词：食用油 质量控制技术 质量标准 

分 类 号：TQ645.1[化学工程—精细化工]