Adulteration Identification of Edible Vegetable Oils Based on Fatty Acid Profile

doi:10.7506/spkx1002-6630-201316055

Abstract

Abstract:

Fatty acid composition of tea seed oil (n = 12), rape seed oil (n = 10), peanut oil (n = 8), soybean oil (n = 7),
cotton seed oil (n = 7), palm oil (n = 2) and sunflower seed oil (n = 2) was determined using gas chromatography-mass
spectrometry (GC-MS). Based on the results obtained and the national standards for fatty acid composition of pure edible
vegetable oils, some characteristic fatty acids in the seven types of vegetable oils were defined. A two-dimensional diagram
was drawn for cis-oleic acid methyl ester/cis-linoleic acid methyl ester and palmitic acid methyl ester/stearic acid methyl
ester ratios in tea seed oil adulterated with peanut oil, soybean oil, cotton seed oil, sunflower oil, respectively. Finally we
developed a method for identifying adulterated edible vegetable oils based on fatty acid profile.

Key words: vegetable oils, adulteration, gas chromatography-mass spectrometry (GC-MS), characteristic fatty acids

WU Wei-guo，LIU Zhen-zhi，PENG Si-min，TANG Fang，LIU Jun-ge，TIAN Mei. Adulteration Identification of Edible Vegetable Oils Based on Fatty Acid Profile[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201316055.

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Adulteration Identification of Edible Vegetable Oils Based on Fatty Acid Profile

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