掺杂猪油比例对花生油脂肪酸组成及LF-NMR弛豫特性的影响

doi:10.7506/spkx1002-6630-201612031

食品科学

掺杂猪油比例对花生油脂肪酸组成及LF-NMR弛豫特性的影响

朱文冉，王欣*，陈利华

上海理工大学食品质量与安全研究所，上海 200093

出版日期:2016-06-25 发布日期:2016-06-29
通讯作者: 王欣
基金资助:
国家自然科学基金青年科学基金项目（NSFC31201365）；上海市科委重点攻关项目（11142200403）；
上海市教委科研创新项目（11YZ109）

Effect of Lard Adulteration Proportion on the Fatty Acid Composition and LF-NMR Relaxation Characteristics of Peanut Oil

ZHU Wenran, WANG Xin*, CHEN Lihua

Institute of Food Safety and Quality, University of Shanghai for Science and Technology, Shanghai 200093, China

Online:2016-06-25 Published:2016-06-29
Contact: WANG Xin

摘要/Abstract

摘要：

研究掺杂不同比例猪油对花生油脂肪酸组成及低场核磁弛豫特性的影响，并分析了二者的相关性。结果表明：随猪油比例的增加，掺杂样品中饱和脂肪酸含量显著增加，掺杂参数（adulteration parameter，AP）减小；单组分弛豫时间（T2W）线性减小；掺杂比例大于30%时，T21显著下降后一直保持不变，T22变化不显著；S21、S22分别呈线性增加和减小趋势，且在掺杂比例大于50%后变化显著。掺杂猪油的样品在主成分分布图上呈从右上角到左下角的分布趋势，当掺杂比例大于20%，掺杂油样与花生油样品可明显区分。样品的低场核磁特性主成分综合得分（F值）与AP值间具有较好的相关性（R2=0.969），研究表明可通过样品的低场核磁弛豫特性预测脂肪酸组成的变化情况，从而快速判别其品质。

关键词: 猪油, 花生油, 掺杂, 脂肪酸组成, 弛豫特性

Abstract:

Fatty acid composition and LF-NMR relaxation characteristics of peanut oil adulterated with lard at different
ratios were studied and the corresponding correlations were also analyzed. The results showed that as the adulteration ratio
of lard increased, the content of saturated fatty acid increased significantly while the adulteration parameter (AP) value
decreased, and the single component relaxation time T2W decreased linearly. When the adulteration ratio was above 30%, T21
decreased significantly and then remained stable. However, there was no obvious change in T22. S21 and S22 linearly increased
(R2 = 0.936) and decreased (R2 = 0.972), respectively. Adulterated oil samples were all located from the top-right corner to
the lower-left corner in the principal component analysis (PCA) map and PCA could clearly discriminate oil samples with
an adulterated ratio above 20%. Besides, good correlation was found between the F value (PCA overall score) and AP value
(R2 = 0.969). Therefore LF-NMR characteristics can be used to predict the changes in fatty acid composition and thus rapidly
detect the quality of peanut oil.

Key words: lard, peanut oil, adulteration, fatty acid composition, relaxation characteristics

中图分类号:

TS227

朱文冉，王欣，陈利华. 掺杂猪油比例对花生油脂肪酸组成及LF-NMR弛豫特性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201612031.

ZHU Wenran, WANG Xin, CHEN Lihua. Effect of Lard Adulteration Proportion on the Fatty Acid Composition and LF-NMR Relaxation Characteristics of Peanut Oil[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201612031.

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掺杂猪油比例对花生油脂肪酸组成及LF-NMR弛豫特性的影响

Effect of Lard Adulteration Proportion on the Fatty Acid Composition and LF-NMR Relaxation Characteristics of Peanut Oil

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