摘要
调和油中各单组分油的种类及含量是食品安全的重要组成,快速定量分析食用植物调和油中单组分油含量具有重要意义。针对我国目前食用植物调和油市场存在的问题,综述了传统化学方法、气相色谱法、近红外光谱法、拉曼光谱法等在食用植物调和油单组分油含量分析的研究进展,以期为调和油中单组分油含量测定标准化方法的出台提供参考。
The type and content of single component oil in blended oil become an important component of food safety; and it is great significance to rapidly and quantitatively analyze the content of one component oil in edible vegetable oil. This paper reviewed the research progress on traditional chemical methods, gas chromatography method, near infrared spectroscopy, Raman spectroscopy and othe rmethods, it could provide reference for standardization method of single component oil content determination in blended oil.
作者
张菊华
卞建明
刘伟
尚雪波
阳秀莲
ZHANG Ju-hua;BIAN Jian-ming;LIU Wei;SHANG Xue-bo;YANG Xiu-lian(Hunan Academy of Agricultural Sciences, Hunan Food Test and Analysis Center, Changsha 410125, PRC;Longping Brnach, Graduate School of Hunan University, Changsha 410125, PRC)
出处
《湖南农业科学》
2017年第3期109-112,共4页
Hunan Agricultural Sciences
基金
长沙市科技计划重点项目(kh1601120)
关键词
食用植物调和油
单组分油含量
检测技术
edible vegetable oil
single component oil content
detection technology
riview
