RECOGNITION OF ADULTERATED OILS BY DIRECT ANALYSIS OF THE MINOR COMPONENTS

被引：46

作者：

GROB, K

GIUFFRE, AM

LEUZZI, U

MINCIONE, B

机构：

[1] FAC SCI AGR REGGIO CALABRIA,IST MICROBIOL & TECNOL AGR & FORESTALE,I-89100 REGGIO CALABRIA,ITALY

[2] UNIV MESSINA,DIPARTIMENTO CHIM ORGAN & BIOL,I-98100 MESSINA,ITALY

来源：

FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY | 1994年 / 96卷 / 08期

关键词：

D O I：

10.1002/lipi.19940960802

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Recognition of adulteration by other oils via direct analysis of the minor components (''sterol fraction'') is shown for olive oil. 10% of various oils were admixed, the free alcohols silylated and the minor components analyzed by on-line coupled LC-GC-FID. For most oils, even smaller additions can be recognized. Admixed oils can no longer be determined, however, if their minor components have been removed by strong raffination. Bleaching of rapeseed oil with 7% of earth at 180-degrees-C, in fact, completely removed free and esterified sterols.

引用

页码：286 / 290

页数：5

共 12 条

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GROB, K
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GROB, K
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[6] DETERMINATION OF RAFFINATION OF EDIBLE OILS AND FATS BY OLEFINIC DEGRADATION PRODUCTS OF STEROLS AND SQUALENE, USING COUPLED LC-GC
GROB, K
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[J]. FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1992, 94 (10): : 394 - 400
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