天然姜油掺假的气相色谱-质谱定性鉴别  

Identification of Adulterated Natural Ginger Oil Using Gas Chromatography-Mass Spectrometry

作　　者：胡艳云[1,2] 徐慧群[1] 宋伟[1,2] 吕亚宁[1,2] 王岚峰[1] 韩芳[1,2] 郑平[1,2] 

机构地区：[1]安徽出入境检验检疫局,安徽合肥230022 [2]食品安全分析与检测安徽省重点实验室,安徽合肥230022

出　　处：《食品科学》2014年第6期176-179,共4页Food Science

摘　　要：采用气相色谱-质谱法,对姜油掺假植物性豆油进行鉴定分析。姜油经甲酯衍生化后,采用气相色谱-质谱仪进行分析,检测姜油中是否含有豆油的特征成分(十八碳一烯酸、十八碳二烯酸、十八烷酸和十六烷酸),判断姜油样品中是否掺杂豆油。结果表明:姜油经过甲酯衍生化后,利用豆油的特征性峰,能鉴别出姜油中是否掺有豆油,检出限可达1%。该方法灵敏度较高、定性鉴别结果可靠,可以为姜油的质量安全控制提供重要的技术依据。A rapid and sensitive method was proposed for the identification of ginger oil adulterated with soybean oil using gas chromatography-mass spectrometry （GC-MS）. The method was based on the identification of the characteristic components including methyl palmitate, methyl linoleate, methyl oleate and methyl stearate in soybean oil by GC-MS after ginger oil sample was derivatized by methyl ester. The necessity of derivatization with methyl ester was discussed, and the GC-MS chromatograms for pure ginger oil and adulterated one were compared before and after methyl ester derivation. The results showed that the minimum content of 1% soybean oil in ginger oil could be detected according to the characteristic peaks of soybean oil. Being sensitive and reliable, the proposed method can provide an effective technique for the quality control of ginger oil.

关 键 词：姜油 掺假 豆油 气相色谱-质谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]