食用油和脂肪是日常烹饪和食品生产的关键组成部分,但是它们的纯度长期以来一直是一个主要问题。优质食用油被低质量和廉价的食用油污染,以增加利润。食用油和脂肪的掺假也会产生许多健康风险。主要成分和次要成分的检测可以使用各种技术来识别掺假,如GC,HPLC,TLC,FTIR,NIR,NMR,直接质谱,PCR,电子鼻,DSC。每种检测技术都有其优点和缺点。例如,色谱提供高精度,但需要大量的样品制备,虽然光谱学是快速和非破坏性的,但可能缺乏分辨率。直接质谱比基于色谱的质谱更快,更简单,消除复杂的准备步骤。基于DNA的油认证是有效的,但受到费力的提取过程的阻碍。电子鼻只区分气味,和DSC直接研究脂质热性质,无需衍生或溶剂。基于质谱的技术,特别是GC-MS被发现对于检测食品和非食品样品中油脂的掺假非常有效。这篇综述总结了这些分析方法的利弊,以及它们与化学计量学工具结合使用来检测动物脂肪和植物油的掺假。这种组合提供了一种强大的技术,具有巨大的化学分类学潜力,包括检测掺假,质量保证,地理起源评估,过程的评估,以及食品和非食品样品中复杂基质中产品的分类。
Edible oils and fats are crucial components of everyday cooking and the production of food products, but their purity has been a major issue for a long time. High-quality edible oils are contaminated with low- and cheap-quality edible oils to increase profits. The
adulteration of edible oils and fats also produces many health risks. Detection of main and minor components can identify adulterations using various techniques, such as GC, HPLC, TLC, FTIR, NIR, NMR, direct mass spectrometry, PCR, E-Nose, and DSC. Each detection technique has its advantages and disadvantages. For example, chromatography offers high precision but requires extensive sample preparation, while spectroscopy is rapid and non-destructive but may lack resolution. Direct mass spectrometry is faster and simpler than chromatography-based MS, eliminating complex preparation steps. DNA-based oil authentication is effective but hindered by laborious extraction processes. E-Nose only distinguishes odours, and DSC directly studies lipid thermal properties without derivatization or solvents. Mass spectrometry-based techniques, particularly GC-MS is found to be highly effective for detecting
adulteration of oils and fats in food and non-food samples. This review summarizes the benefits and drawbacks of these analytical approaches and their use in conjunction with chemometric tools to detect the
adulteration of animal fats and vegetable oils. This combination provides a powerful technique with enormous chemotaxonomic potential that includes the detection of adulterations, quality assurance, assessment of geographical origin, assessment of the process, and classification of the product in complex matrices from food and non-food samples.