食品与发酵工业2024，Vol.50Issue(1)：183-188,6.DOI:10.13995/j.cnki.11-1802/ts.034628
基于特级初榨橄榄油两种不同特性的DSC掺假分析方法研究
Research on differential scanning calorimetry adulteration analysis method based on two different characteristics of extra virgin olive oil
摘要
Abstract
This paper presented a comprehensive study of soybean oil adulteration in extra virgin olive oil(EVOO)commonly con-sumed commercially based on two aspects of edible oil physical characteristics and oxidative stability using differential scanning calorimetry(DSC).In terms of physical characteristics,DSC cooling curves were selected to analyze EVOO adulteration.As the adulteration ratio of soybean oil increased,the enthalpy value ΔH of crystallization of the oil sample decreased from 29.78 J/g for EVOO to 6.133 J/g for 40％adulterated mixed oil between-40 ℃ and-60 ℃(Y=57.556X-28.44,R2=0.997).In terms of oxidative stability,the oxi-dative induction time with the oxidation temperature of 160℃gradually decreased from 25.8 min for EVOO to 17.8 min for 40％adulter-ated mixed oil(Y=-19.4X+25.64,R2=0.996),the established adulteration model also correlated well.Both of these methods using DSC to examine adulteration could effectively identify the adulteration of soybean oil in EVOO with various characteristics,which could se-lect a suitable method to better deal with the problem of EVOO adulteration according to different practical situations.关键词
特级初榨橄榄油/大豆油/物理特性/氧化稳定性/差示扫描量热法/掺假鉴定Key words
extra virgin olive oil/soybean oil/physical characteristics/oxidation stability/differential scanning calorimetry/identifica-tion of adulteration引用本文复制引用
魏燕,宋志强,武卫东..基于特级初榨橄榄油两种不同特性的DSC掺假分析方法研究[J].食品与发酵工业,2024,50(1):183-188,6.基金项目
国家自然科学基金资助项目(52176016) （52176016）
