Detection of olive oil adulteration using principal component analysis applied on total and regio FA content

被引：79

作者：

Dourtoglou, VG

Dourtoglou, T

Antonopoulos, A

Stefanou, E

Lalas, S

Poulos, C

机构：

[1] TEI Athens, Dept Food Technol & Nutr, Athens 12210, Greece

[2] Univ Patras, Dept Chem, GR-26110 Patras, Greece

[3] Vioryl SA, Kato Kifisia, Athens, Greece

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2003年 / 80卷 / 03期

关键词：

adulteration; olive oil; principal component analysis; seed oils;

D O I：

10.1007/s11746-003-0677-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Principal component analysis (PCA) has been used to establish a new method for the detection of olive oil adulteration. The data set, composed of values obtained from the determination of the mole percentage of total FA and their regiospecific distribution in positions 1 and 3 in TG of oils (pure or mixtures) by GC analysis, was subjected to PCA. 3-D scatter plots showed clearly that it is possible to distinguish the pure oils from the mixtures. Moreover, it is possible to discriminate the different types of seed oil used for the adulteration.

引用

页码：203 / 208

页数：6

共 10 条

[1] Characterization of roasted coffee and coffee beverages by solid phase microextraction - Gas chromatography and principal component analysis [J].