该文基于油脂物理特性与氧化稳定性2种特性,利用差示扫描量热法(differential scanning calorimetry,DSC)对市面上常见的特级初榨橄榄油(extra virgin olive oil,EVOO)中大豆油掺假问题进行研究.在物理特性方面,采用DSC冷却曲线来分析EVOO掺假.随着大豆油掺假比例升高,油样在-40～-60 ℃结晶焓值△H由EVOO的29.78 J/g减小为40％掺假混合油的6.133 J/g,对EVOO质量比构建的一元回归方程Y=57.556X-28.44(R2=0.997).在氧化稳定性方面,氧化温度160℃下,不同油样诱导氧化时间随大豆油掺假比例上升逐渐变短,由EVOO的25.8 min逐渐减小为40％掺假混合油的17.8 min,Y=-19.4X+25.64(R2=0.996),掺假模型相关性较好.这2种DSC检验掺假分析方法都能有效鉴别EVOO中大豆油的掺假且各有特点,可根据实际情况选取合适的方法更好处理EVOO掺假问题.
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.
魏燕;宋志强;武卫东
上海理工大学能源与动力工程学院,上海,200093||上海理工大学,能源动力工程国家级实验教学示范中心,上海,200093上海理工大学能源与动力工程学院,上海,200093
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
extra virgin olive oil;soybean oil;physical characteristics;oxidation stability;differential scanning calorimetry;identifica-tion of adulteration
《食品与发酵工业》 2024 (001)
183-188 / 6
国家自然科学基金资助项目(52176016)
10.13995/j.cnki.11-1802/ts.034628
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