A New Adulteration Detection Method on Edible Vegetable Oils by Gas Chromatography

Abstract

Abstract: The components and contents of fatty acid in common edible vegetable oile were analyzed and determined with newreagents by gas chromatography.The experiment conditions involved were optimized and their normal contents were obtained.By testing the adulterated and imitated common edible vegetable oils,the variational regularity of the fatty acid components andcontents were obtained. The new method for discerming the adulterant from the gemuine by gas chromatography was established,which could idemtify the common kinds of edible vegetable oils,determine the oils adulteration rapidly and analyze the oils bothqualitatively and quantiatively.262 pieces of oil samples sold in the market were spot-tested with thes method,in which 83pieces of adulterated sesame oil,47 pieces of adulterated rape oil,23 pieces of adulterated peanut oil, and 11 pieces of olive oilwere checked out respectively, accounting for 10%～95% totally.It indicated that the method has been feasible and effective.

Key words: vegetable oil, adulterated product, oil disthinguishing, gas chromatography

WEI Ming, CAO Xin-Zhi, LIAO Cheng-Hua. A New Adulteration Detection Method on Edible Vegetable Oils by Gas Chromatography[J]. FOOD SCIENCE, 2003, 24(12): 103-106.

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A New Adulteration Detection Method on Edible Vegetable Oils by Gas Chromatography

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