DETECTION OF OLIVE OIL ADULTERATION BY MEASURING ITS AUTHENTICITY FACTOR USING REVERSED-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引:59
作者
ELHAMDY, AH
ELFIZGA, NK
机构
[1] Department of Food Science, Faculty of Agriculture, University of Al-Fateh, Tripoli
关键词
D O I
10.1016/0021-9673(95)00415-J
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
Addition of as little as 1% of linoleic-rich vegetable oils to olive oil can be detected easily and quantitatively by reversed-phase high-performance liquid chromatography on an octyl-bonded silica stationary phase (Supelcosil-LC 8). The mobile phase was acetone-acetonitrile (70 : 30, v/v), used isocratically. The chromatogram of pure olive oil was compared with those of mixtures of soybean, sunflower and corn oils with olive oil. The results indicate the possibility of the detection of adulteration by less than 1% of linoleic-rich vegetable oils in olive oil qualitatively and quantitatively in less than 15 min. An olive oil authenticity factor was established as a rapid indicator of adulteration and a simple equation for determining the extent of adulteration was derived.
引用
收藏
页码:351 / 355
页数:5
相关论文
共 17 条
[1]   A METHOD FOR THE QUANTITATIVE-DETERMINATION OF INDIVIDUAL OILS IN A BLEND [J].
ABUHADEED, AM ;
KOTB, AR .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1988, 65 (12) :1922-1926
[2]   USE OF UNSAPONIFIABLE MATTER FOR DETECTION OF GHEE ADULTERATION WITH OTHER FATS [J].
FARAG, RS ;
AHMED, FA ;
SHIHATA, AA ;
ABORAYA, SH ;
ABDALLA, AF .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1982, 59 (12) :557-560
[3]  
FARAG RS, 1983, J AM OIL CHEM SOC, V60, P1669
[4]   UPDATE ON CONTROL OF OLIVE OIL ADULTERATION AND MISBRANDING IN THE UNITED-STATES [J].
FIRESTONE, D ;
CARSON, KL ;
REINA, RJ .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1988, 65 (05) :788-792
[5]   DETECTION OF ADULTERATED AND MISBRANDED OLIVE OIL PRODUCTS [J].
FIRESTONE, D ;
SUMMERS, JL ;
REINA, RJ ;
ADAMS, WS .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1985, 62 (11) :1558-1562
[6]  
FLOR R V, 1989, Journal of the American Oil Chemists' Society, V66, P431
[7]   DETECTION OF ADULTERATION OF OLIVE OIL BY ARGENTATION THIN LAYER CHROMATOGRAPHY [J].
GALANOS, DS ;
KAPOULAS, VM ;
VOUDOURIS, EC .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1968, 45 (12) :825-+
[8]   DETECTION OF ADULTERATION OF PLANT OILS WITH SPECIAL REFERENCE TO OLIVE OIL [J].
GALANOS, DS ;
KAPOULAS, VM .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1965, 42 (09) :815-&
[9]   DETECTION OF COCOA BUTTER EQUIVALENTS IN CHOCOLATE [J].
GEGIOU, D ;
STAPHYLAKIS, K .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1985, 62 (06) :1047-1051
[10]   STERYL ESTER ANALYSIS AS AN AID TO THE IDENTIFICATION OF OILS IN BLENDS [J].
GORDON, MH ;
GRIFFITH, RE .
FOOD CHEMISTRY, 1992, 43 (01) :71-78