拉曼光谱技术在橄榄油掺伪及品质鉴定中的应用研究进展  

Application Progress of Raman Spectroscopy in Adulteration and Quality Assessment of Olive Oil

作　　者：黄帅 王强 应瑞峰 王耀松 胡飞杰 黄梅桂 HUANG Shuai;WANG Qiang;YING Rui-feng;WANG Yao-song;HU Fei-jie;HUANG Mei-gui(College of Light Industry and Food Engineering,Nanjing Forestry University,Nanjing 210037,China;Cooperative Innovation Center of Lipid Resources and Children's Daily Chemicals,Chongqing University of Education,Chongqing 400067,China;Nanjing Institute of Supervision & Testing on Product Quality,National Supervision & Testing Centre for Food & Food Addictives,Nanjing 210037,China)

机构地区：[1]南京林业大学轻工与食品学院,食品科学与工程系,江苏南京210037 [2]重庆第二师范学院,脂质资源与儿童日化品协同创新中心,重庆400067 [3]南京市产品质量监督检验院,食品与食品添加剂国家中心,江苏南京210037

出　　处：《食品工业科技》2019年第11期334-341,350,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金(31401679);江苏高校优势学科建设工程资助项目PAPD;2018年度江苏省高等学校自然科学研究面上项目(18KJB550008);重庆市创新创业示范团队支持计划(201618793);重庆市基础研究与前沿探索项目(cstc2018jcyjAX0824)

摘　　要：拉曼光谱是一种非弹性的散射光谱,基于拉曼散射效应,对与入射光频率不同的散射光谱进行分析以得到分子振动、转动方面信息,由于不同物质具有不同的特征光谱,因此拉曼光谱具有优秀的指纹能力,具有快速、灵敏检测和识别橄榄油的优势。橄榄油是所有植物油中唯一可不经提炼而直接以原始液态食用的名贵植物油,具有多种生理活性,有益人体健康。因其具有较高的商业价值从而有人铤而走险掺假伪造,如何快速有效识别橄榄油成为质量检测部门及相关企业着重关注的问题。本文从橄榄油的品质鉴定如不饱和度、碘值、游离脂肪酸、氧化稳定性和掺假鉴别两方面综述其应用研究现状,指出其存在问题并展望未来的发展趋势。Raman spectroscopy is one kind of non-elastic scattering spectrum. Based on the raman scattering effect,molecular vibration and rotation information can be obtained from the scattering spectra,which is different from the incident light frequencies.Raman spectroscopy exhibits excellent fingerprinting capabilities on rapid and sensitive detection and identification of olive oil because substances have characteristic spectra.Olive oil is the only one kind of vegetable oils that can consume directly with the original liquid without refining. Olive oil has a variety of physiological activity and is benefit to human health. Because of its high commercial value,it is risky and adulterated. How to quickly and effectively identify olive oil has become a focus of quality inspection departments and related companies.This article reviewed how to identify the quality of olive oil,such as unsaturation,iodine value,free fatty acid,oxidative stability and adulteration. The application progress of raman spectroscopy for adulteration and quality assay of olive oil was reported. Moreover,we also focus on the existing problems and the future development trend.

关 键 词：拉曼光谱 橄榄油 品质鉴定 掺假鉴别 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]