来自不同加工方法的芝麻油的物理化学和风味特征:对质量控制和市场监管的影响
Yong Yang1, Timothy J Tse2, Jinglun Zhou3
1Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China.
Food chemistry
|February 6, 2026
概括
芝麻油的改是一个问题. 这项研究分析了石油加工方法,发现了不同的化学配置文件,可以帮助检测污染物,并确保对更安全的食用油的质量控制.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 芝麻油容易被改,造成安全风险.
- 了解加工方法对石油质量的影响至关重要.
- 现有的伪造检测方法需要改进.
研究的目的:
- 根据加工方法 (热水提取,冷压,混合) 来分析芝麻油的物理化学特性和风味特征.
- 识别关键的化学标记,以区分不同的加工技术.
- 建立一个基础,以改善改检测和芝麻油的质量控制.
主要方法:
- 气色谱-质谱 (GC-MS) 检测脂肪酸成分.
- 同位素稀释-性水解-GC-MS用于量化3-单-1,2-二醇 (3-MCPDEs) 和糖醇 (GE).
- 电子鼻子和头部空间GCxGC-TOF-MS用于挥发性化合物分析.
主要成果:
- 热水提取和冷压油符合中国国家标准;混合油显示脂肪酸比例变化.
- 在商业热水提取和混合油中发现了高水平的3-MCPDE和GE.
- 通过挥发性化合物的主要成分分析,为每个加工方法确定了不同的风味配置.
结论:
- 脂肪酸和挥发性化合物分析可以区分芝麻油加工方法.
- 这些配置文件对于检测改和确保芝麻油质量是有价值的.
- 该研究提供了分析工具,以提高食用油行业的食品安全和质量控制.
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