基于4项指标综合运用的餐厨废油检测与鉴别  

Integrated Application of Four Parameters in Discriminating Waste Cooking Oil

作　　者：刘李婷[1] 葛武鹏[1] 张刚亮 杨静 王雨馨[1] 曹妮娜 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]陕西省质量监督局,陕西西安710006 [3]陕西杨凌质量技术检测检验所,陕西杨凌712100

出　　处：《食品科学》2013年第24期243-248,共6页Food Science

基　　金：西北农林科技大学人才基金资助项目(22050205)

摘　　要：目的:建立有效的检测鉴别餐厨废油的方法。方法:分别以折光率、胆固醇含量、脂肪酸成分变化、Na+含量进行标志性成分的检测分析,并通过此4项指标建立一套综合评判分析体系。结果:当油样满足折光率低于1.4750,胆固醇含量超过0.1mg/g,脂肪酸相对不饱和度(U/R值)明显低于食用油或出现特征脂肪酸组分,Na+含量超过3mg/kg其中任意一项或多项吻合,即可判定为非正常食用油;气相色谱-质谱分析餐厨废油特征脂肪酸成分为12-甲基-十三碳烷酸、顺-9-十六碳烯酸以及反,反-7,10-十八碳二烯酸、反,反-8,11-十八碳二烯酸、反,反-9,11-十八碳二烯酸、反,反-9,12-十八碳二烯酸多种十八碳二烯酸反式结构组分。结论:4项指标综合判断在被检样品中准确率高达100%,能够客观真实鉴别餐厨废油与食用植物油。Objective： To establish a valid method to discriminate waste cooking oil. Methods： This study used refractive index, cholesterol, fatty acid composition, Na＋ content as indicator components to establish an integrated evaluation system for discriminant analysis of waste. Results： When oil samples had refractive index lower than 1.4750, cholesterol content more than 0.1 mg/g, fatty acid UIR value significantly lower than edible oil or with characteristic fatty acids, and Nat content more than 3 mg/kg, they could be considered as not safe with respect to one or combinations of these parameters. At least five characteristic fatty acids for waste cooking oil were identified by GC-MS analysis. Conclusion： The accuracy of the method was 100% by using these four parameters and hence could discriminate waste cooking oil from edible vegetable oil.

关 键 词：餐厨废油 折光率 胆固醇 脂肪酸 Na+含量 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]