橄榄油掺假检测技术的研究进展  

Progress in detection of olive oil adulteration

作　　者：张欣[1] 于瑞祥[1] 方晓明[2] 丁卓平[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海出入境检验检疫局,上海200135

出　　处：《中国油脂》2013年第3期67-71,共5页China Oils and Fats

基　　金：国家质检总局科研项目(2012IK184);上海市教育委员会重点学科建设项目(J50704)

摘　　要：橄榄油具有很高的营养价值和保健功效,因其价格昂贵,掺假现象屡屡发生。综述了橄榄油的掺假检测方法,包括色谱法、波谱法、差示扫描量热法、电子鼻、基因检测、DNA条形码技术在橄榄油掺假鉴别中的应用,并对橄榄油掺假检测技术进行了展望。Olive oil has happens continuously. high nutritional value and health function. Because of its high price, adulteration The analytical methods applied to the detection of olive oil adulteration were reviewed, including chromatography, spectroscopy, differential scanning calorimetry, electronic nose, genetic detection and DNA barcodes. The technique for the detection of olive oil adulteration was also prospected.

关 键 词：橄榄油 鉴别 色谱法 波谱法 差示扫描量热法 电子鼻 基因检测 DNA条形码 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]