芝麻油的掺伪检验  

Adulteration Test of Sesame Oil

作　　者：王建化[1] 宋瑜 王彩惠 王英平 WANG Jian-hua;SONG Yu;WANG Cai-hui;WANG Ying-ping(Haidu College,Qingdao Agricultural University,Laiyang 265200,China;Huangdao Customs,Huangdao 266000,China)

机构地区：[1]青岛农业大学海都学院,山东莱阳265200 [2]黄岛海关,山东黄岛266000

出　　处：《中国调味品》2018年第11期137-140,共4页China Condiment

摘　　要：近年来,食用油掺假等食品安全问题频发,因此建立一套科学有效的油脂掺假辨别系统十分重要。文章介绍了在芝麻油的基础上掺入不同比例的玉米油和大豆油,并且测定混合植物油中棕榈酸、硬脂酸、油酸、亚油酸、花生酸和亚麻酸的含量,同国家标准规定相比较得出特定成分的变化指标,以此来判断芝麻油的掺伪。In recent years,food safety issues such as adulteration of edible oils have occurred frequently.Therefore,it is very important to establish a scientific and effective identification system for edible oils.This paper introduces the adding of different proportions of corn oils and soybean oils into sesame oils,and the determination of palmitic acids,stearic acid,oleic acids,linoleic acids,arachidic acids,and linolenic acids in mixed vegetable oils.Compared with the national standard regulations,the indicators of specific components are obtained to judge the adulteration of sesame oils.

关 键 词：芝麻油 脂肪酸 掺伪 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]