翁嘉 黄秀丽 朱文娟 王晓琴

摘要：为了构建橄榄油、大豆油、花生油、玉米油、葵花籽油、菜籽油的甘油三酯指纹图谱，采用反相液相色谱-蒸发光散射检测器对6种食用植物油中甘油三酯进行分离，图谱数据采用平均矢量法导入中药色谱指纹图谱相似度评价系统（2012版），分析指纹图谱的相似度。结果表明，同一种食用植物油不同品牌间的甘油三酯指纹图谱相似度高，不同食用植物油的甘油三酯指纹图谱差异明显。橄榄油与玉米油、大豆油及葵花籽油相似度比较低，分别为0.233、0.086、0.073；与菜籽油、花生油相似度较高，分别为0.830和0.776。当橄榄油中掺入10%的大豆油、玉米油或葵花籽油时，其指纹图谱相似度均低于0.90。橄榄油中掺入菜籽油后其相似度变化不明显。采用面积归一法对指纹图谱特征峰进行分析，掺入比例的检出限低于15%。甘油三酯指纹图谱与面积归一法相结合，可作为食用植物油鉴定及掺伪鉴别的有效手段。

关键词：食用植物油；甘油三酯；指纹图谱；种类鉴定；掺伪鉴别

中图分类号：TS 207.3文献标志码：A论文编号：cjas20190600065

Application of Triglyceride Fingerprint in Identification of Adulterated Edible Oil

Weng Jia， Huang Xiuli， Zhu Wenjuan， Wang Xiaoqin

（Huizhou Institute for Food and Drug Control， Huizhou 516003， Guangdong， China）

Abstract： To construct the triglyceride fingerprint of olive oil， soybean oil， peanut oil， corn oil， sunflower oil and rapeseed oil， triglycerides of the six edible vegetable oils were isolated by HPLC-ELSD. The data was imported into the traditional Chinese medicine chromatographic fingerprint similarity evaluation system（version 2012） by the average vector method， and the similarity of the fingerprint was analyzed. The results showed that the fingerprint profile of triglycerides was similar among different brands of the same edible vegetable oil， while was significantly different among various edible vegetable oils. Olive oil had low similarity with corn oil， soybean oil， or sunflower oil， and the similarity was 0.233， 0.086 and 0.073， respectively； however， it had high similarity with rapeseed oil and peanut oil， and the similarity was 0.830 and 0.776， respectively. When olive oil was mixed with 10% corn oil， soybean oil， or sunflower oil， the similarity of triglyceride fingerprint was less than 0.90， but the similarity change was not obvious when mixed with rapeseed oil. Area normalization method was used to analyze the characteristic peak of fingerprint， and the detection limit of adulteration ratio was less than 15%. The combination of triglyceride fingerprint and area normalization method can be an effective method for identification the adulteration of edible vegetable oil.

Keywords： edible vegetable oil； triglyceride； fingerprint； identification； adulteration

0引言

食用植物油是人體不可缺少的能源和生理活性物质[1]，主要成分是甘油三酯，脂肪酸是甘油三酯水解后的主要产物，其种类及在甘油骨架上位置决定了植物油脂的营养价值[2-7]。

指纹图谱建立在对物质成分进行系统研究的基础上，将样品进行处理后，采用某种分析检测方法得到能够代表分析物特征的图谱，从而来对样品的真实性和稳定性进行可量化评价[8]，其中脂肪酸指纹图谱是鉴别植物油种类及是否掺假的重要指标，通常采用气相色谱法来分析脂肪酸组分以辨别植物油是否掺伪[9-10]。……