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Abstract：
Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.
摘要：
目前,食用油脂的鉴定分析不仅是生产者的一个新兴问题，也是食品工业的一个新兴问题，监管者,和消费者。高质量和昂贵的食用脂肪和油以及含有较低脂肪和油的食品的掺假通常是出于经济原因。一些分析方法已用于食品的认证分析，但其中一些取样准备复杂，涉及复杂的仪器。因此,为了这些认证目的，提出并开发了简单可靠的方法。这篇评论重点介绍了有关红外光谱与化学计量学在油脂认证中的应用的综合报道。这篇综述的新发现包括(1)FTIR光谱与化学计量学相结合，已用于鉴定油脂；（2）由于作为指纹分析工具，FTIR光谱已成为用于脂肪和油的认证分析的最多报道的分析技术；（3）使用化学计量学作为分析数据处理是必须从FTIR光谱中提取信息才能理解的数据。接下来,必须提出将FTIR光谱与化学计量学相结合的方法，开发,并标准化以认证和确保油脂的质量。
