基于顶空GC×GC-TOF/MS的花生油掺伪鉴别方法

被引：7

作者：

胡为 ^{[1
,2
]}

韩凤梅 ^{[1
]}

张良晓 ^{[2
]}

李培武 ^{[2
]}

王秀嫔 ^{[2
]}

陈勇 ^{[1
]}

张文 ^{[2
]}

机构：

[1] 中药生物技术湖北省重点实验室(湖北大学)

[2] 中国农业科学院油料作物研究所

来源：

湖北大学学报(自然科学版) | 2016年 / 38卷 / 02期

关键词：

花生油香精; 特征性成分; GC×GC-TOF/MS; 掺伪鉴别;

D O I：

暂无

中图分类号：

O657.63 [质谱分析]; TS227 [产品标准与检验];

学科分类号：

070302 [分析化学]; 083202 [粮食、油脂及植物蛋白工程];

摘要：

花生油因其独特香味备受消费者青睐,其市场价格普遍较高,因此成为利益驱动的食用油掺伪的重要对象,其中廉价食用油甚至非食用油添加花生油香精,以假乱真冒充花生油的情况尤为严重.采用顶空全二维气相色谱-飞行时间质谱技术(HS-GC×GC-TOF/MS),顶空温敷温度为150℃,温敷时间30 min,气相二维炉温高于一维炉温10℃,调制周期为4 s,以花生油和花生油香精的挥发性成分为检测对象,建立花生油中花生油香精掺伪鉴别技术,即通过识别花生油中是否存在花生油香精的特征成分实现花生油香精掺伪鉴别,为有效识别花生油香精掺伪提供必要的技术支撑.

引用

页码：113 / 115+147 +147

页数：4

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