- 學位論文
藉由脂肪酸組成和傅立葉變換紅外光譜探討花生油之真實性
Investigating the authenticity of peanut oil through fatty acid composition and FTIR
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摘要
食用油的用途非常廣泛，可用於煎炸、炒菜、沙拉醬或用於食品配方中，還可以根據菜餚的質地或特殊風味，選用不同的食用油來為菜餚增添風味。花生油（peanut oil，PO）是人們喜愛的食用植物油之一，其風味獨特且較營養價值高，具有健康取向，且比其他食用油有更好的儲存安定性。花生油通常具有溫和或中性的味道，但如果用烤花生製成，則具有更強烈的花生風味和香氣。植物油中，花生油富含油酸、亞麻油酸以及白藜蘆醇等活性成分。由於其營養價值高、風味獨特，花生油是亞洲地區除大豆油、菜籽油以外的主要食用油之一，但其需求量大、價格高，容易被一些不法商人與其他較低價的食用油混摻，造成其品質受影響，若混摻後以標示100%花生油販售，更構成食品摻偽之違法行為。研究證明，透過氣相層析（gas chromatography，GC）和傅立葉變換紅外線（Fourier transform infrared，FTIR）技術，可評估台灣花生油（Taiwanese peanut oil，TPO）、越南花生油（Vietnamese peanut oil，VPO）和冷壓油（cold-pressed peanut oil，PPO）的三種不同類型的花生油之真偽，光譜結果與摻有大豆油（soybean oil，SO）和菜籽油（canola oil，CO）的化學計量學相結合比較。結果顯示，在1：1的比例下，摻假花生油樣品（adulterated peanut oil，APO）與正品相比，3種 花生油樣品的次亞麻油酸 (C18:3) 存在顯著差異，或許可當作其摻假的主要標記；而棕櫚酸(C16:0)和花生酸 (C20:0) 可應用於鑑別純花生油是否混摻菜籽油；此外，油酸 (C18:1)、亞麻油酸 (C18:2)、花生酸、二十碳烯酸(C20:1)和山萮酸(C22:0)可用來評估花生油中是否摻入大豆油。在所有主成分分析(principal component analysis，PCA）IR評分圖中，以及花生油的不同種類和壓榨方法，APO與PO樣品都可以分離，而NIR則不能。因此，以GC檢測脂肪酸及以FTIR結合PCA方式，可辨別出不同油種及混摻之差異性，可當作油品摻偽之評估方式。
並列摘要
Nowadays, edible oil is widely used, and can be used for frying, stir-frying, salad dressing, or in food product formulations, and it is also used to add flavor to dishes depending on their texture or special flavor. As one of the popular edible vegetable oils, peanut oil (PO) is well known for its distinctive flavor and taste, high nutritional values, medical functions, and better storage stability than other edible oils. Peanut oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. Among vegetable oils, peanut oil is rich in oleic acid, linoleic acid, and active components such as resveratrol. Because of its high nutritional value and unique flavor, PO is one of the major edible oils in Asia besides soybean oil and rapeseed oil. However, its large demand and high price make it prone to adulteration by some unscrupulous dealers. Its popularity has made it susceptible to adulteration with other edible oils, compromising its quality and authenticity. In the study, it resulted to be useful for detecting the authenticatio of three different types of PO from Taiwanese peanut oil (TPO), Vietnamese peanut oil (VPO), and cold-pressed peanut oil (PPO) by gas chromatography (GC) and Fourier transform infrared (FTIR) spectroscopy combined with chemometrics from adulterated with soybean oil (SO), and canola oil (CO). The results showed that in the ratio of 1:1, adulterated PO samples (APOs) showed the significant difference from authentic ones in fatty acid components compared with Chinese Standards of peanut oil (GB 1534-2003). The linolenic acid (C18:3) was a major marker in detecting the adulteration in all 3 PO samples. Palmitic acid (C16:0) and arachidic acid (C20:0) could used for authentic PO when mixed with CO. Oleic acid (C18:1), linoleic acid (C18:2), C20:0, eicosenoic acid (C20:1) and behenic acid (C22:0) could be the makers for detected when adulterated with SO. APOs were separated with PO samples in all principal component analysis (PCA) IR score plots, as well as the different species and pressing methods of PO while NIR cannot. Therefore, using GC to detect fatty acids and FTIR combined with PCA can identify differences between various oil types and blends. This combination can be employed as an assessment method for oil adulteration.
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