DSC方法在特级初榨橄榄油掺假鉴别中的应用  

Application of Differential Scanning Calorimetry (DSC) in Identification of the Adulterated Extra Virgin Olive Oils

作　　者：赵瑾[1] 邹涛[1] 陈宇迪[1] 王博[1] 郭姝[1] 洪丽[1] 

机构地区：[1]北京市理化分析测试中心,北京100087

出　　处：《分析测试学报》2017年第5期655-659,共5页Journal of Instrumental Analysis

基　　金：北京市理化分析测试中心改革与发展专项(2016)

摘　　要：采用差示扫描量热法(DSC)对进口特级初榨橄榄油中葵花籽油的掺假鉴别进行了系统研究。由橄榄油入手考察了升降温循环实验条件下油品的重复性及数据可靠性,以此为基础提出采用程序降温的方法研究油品的结晶特性。统计了研究体系内的8种特级初榨橄榄油、6种其他食用油以及5种比例的模拟掺假油的结晶峰温度值,建立了回归方程。结果表明:进口特级初榨橄榄油在-60^-46℃区间内具有尖锐的结晶峰;随着掺入葵花籽油比例的升高,模拟掺假油的结晶温度逐渐向低温区移动,结晶峰形由尖锐逐渐变平坦;由结晶起始温度和结晶峰值温度分别相对于掺假油体积分数建立的回归方程具有很好的相关性,可以快速准确地鉴别特级初榨橄榄油。A study was conducted to assess the application of differential scanning calorimetry （DSC） in identification of the proportion of sunflower oil as an adulterant in extra virgin olive oils. A method of cooling program was proposed based on the repeatability and reliability of the oils tests which were started with the up - down temperature recycling in the olive oils. The cooling program method was used to measure the crystallization peak temperatures of eight extra virgin olive oils and other six edible oils together with five proportions of simulated adulterated oils. The regression equations were established according to the crystallization peak temperatures in the system. The results showed that the extra virgin olive oils had sharp crystallization peaks between -60℃ and -46℃ compared with other six edible oils. The crystallization temperatures of the simulative adulterate extra virgin olive oils became lower, and the crystallization peaks became wider and shorter with the increase of mixing ratio of sunflower oil. The adulterated extra virgin olive oils could be identified rapidly and accurately with the regression equations.

关 键 词：差示扫描量热法(DSC) 特级初榨橄榄油 掺假油鉴别 回归方程 

分 类 号：O652.2[理学—分析化学] TS225[理学—化学]