食用油混摻檢測方法之介紹

Introduction to the Principles for the Discrimination of Blended Edible Oils

李偉如(Wei-Ju Lee) ； 李敏雄(Min-Hsiung Lee) ； 蘇南維(Nan-Wei Su)

《臺灣農業化學與食品科學》 49卷5期 (2011/10) Pp. 283-288

https://doi.org/10.6578/TJACFS.2011.031

摘要

2010年7月，衛生署公告「市售包裝調合油外包裝品名標示相關規定」，含兩種以上植物油需命名為調合油，且命名次序依照比例多寡，然而，目前並未有公定的分析方法可檢測。本文綜略過去文獻提及有關橄欖油及芝麻油等油脂的檢測混摻，依據檢測的標的物和使用儀器，可分成八大類進行介紹，分別為（1）油中特殊成分分析；（2）電子鼻氣味分析；（3）同位素比質譜儀分析；（4）紅外線光譜分析；（5）核磁共振光譜分析；（6）拉曼光譜分析；（7）食用油脂肪酸組成分析；（8）食用油三酸甘油酯組成分析。本文整理並探討不同方法之原理及適用性，提供做為未來發展公定的食用油混摻檢測方法之參考。

關鍵字

混摻 ； 芝麻油 ； 橄欖油 ； 食用油

並列摘要

In July of 2010, Department of Health, Executive Yuan announced the act of label regulation of commercial blended oils. This act claimed that oil products contain more than two kinds of oils should be named as ”blended oil”, and the order of oil names should be arranged in sequence of the content of each oil. However, there is no standard analytical method to detect adulteration. In this article, we reviewed previous reports about detection of adulterated olive oil and sesame oil, and categorized these methods into eight groups according to the analytical targets and instruments: (1) unique ingredients in oils, (2) electronic nose, (3) isotope ratio MS, (4) mid-IR and FTIR, (5) NMR, (6) Raman spectroscopy, (7) analysis of fatty acid profile and (8) analysis of triacylglycerol profile. We also introduced the concepts of different detection methods, which can be used as references for developing a standard analytical method.

並列關鍵字

Adulteration ； Sesame oil ； Olive oil ； Edible oil