食品科学

• 分析检测 • 上一篇    下一篇

基于4项指标综合运用的餐厨废油检测与鉴别

刘李婷,葛武鹏,张刚亮,杨 静,王雨馨,曹妮娜   

  1. 1.西北农林科技大学食品科学与工程学院,陕西 杨凌 712100;2.陕西省质量监督局,陕西 西安 710006;
    3.陕西杨凌质量技术检测检验所,陕西 杨凌 712100
  • 出版日期:2013-12-25 发布日期:2014-01-03

Integrated Application of Four Parameters in Discriminating Waste Cooking Oil

LIU Li-ting,GE Wu-peng,ZHANG Gang-liang,YANG Jing,WANG Yu-xin,CAO Ni-na   

  1. 1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China;
    2. Shaanxi Bureau of Quality and Supervision, Xi’an 710006, China;
    3. Institution of Inspection of Yangling Bureau of Quality and Supervision, Yangling 712100, China
  • Online:2013-12-25 Published:2014-01-03

摘要:

目的:建立有效的检测鉴别餐厨废油的方法。方法:分别以折光率、胆固醇含量、脂肪酸成分变化、Na+含量进行标志性成分的检测分析,并通过此4项指标建立一套综合评判分析体系。结果:当油样满足折光率低于1.4750,胆固醇含量超过0.1mg/g,脂肪酸相对不饱和度(U/R值)明显低于食用油或出现特征脂肪酸组分,Na+含量超过3mg/kg其中任意一项或多项吻合,即可判定为非正常食用油;气相色谱-质谱分析餐厨废油特征脂肪酸成分为12-甲基-十三碳烷酸、顺-9-十六碳烯酸以及反,反-7,10-十八碳二烯酸、反,反-8,11-十八碳二烯酸、反,反-9,11-十八碳二烯酸、反,反-9,12-十八碳二烯酸多种十八碳二烯酸反式结构组分。结论:4项指标综合判断在被检样品中准确率高达100%,能够客观真实鉴别餐厨废油与食用植物油。

关键词: 餐厨废油, 折光率, 胆固醇, 脂肪酸, Na+含量

Abstract:

Objective: To establish a valid method to discriminate waste cooking oil. Methods: This study used refractive
index, cholesterol, fatty acid composition, Na+ content as indicator components to establish an integrated evaluation system
for discriminant analysis of waste. Results: When oil samples had refractive index lower than 1.4750, cholesterol content
more than 0.1 mg/g, fatty acid U/R value significantly lower than edible oil or with characteristic fatty acids, and Na+ content
more than 3 mg/kg, they could be considered as not safe with respect to one or combinations of these parameters. At least
five characteristic fatty acids for waste cooking oil were identified by GC-MS analysis. Conclusion: The accuracy of the
method was 100% by using these four parameters and hence could discriminate waste cooking oil from edible vegetable oil.

Key words: waste cooking oil, refraction rate, cholesterol, fatty acid, Na+ content