Blends of olive oil and sunflower oil: Characterisation and olive oil quantification using fatty acid composition and chemometric tools

被引：58

作者：

Monfreda, M. ^{[1
,2
]}

Gobbi, L. ^{[2
]}

Grippa, A. ^{[3
]}

机构：

[1] Italian Customs Agcy, Cent Directorate Chem Anal & Dev Labs, I-00143 Rome, Italy

[2] Univ Roma La Sapienza, Dept Management, I-00161 Rome, Italy

[3] Roma Tre Univ, Dept Business & Law, I-00154 Rome, Italy

来源：

FOOD CHEMISTRY | 2012年 / 134卷 / 04期

关键词：

Olive oil; Blend; Principal component analysis; Target factor analysis; Soft independent models of class analogy; Partial least squares; GEOGRAPHICAL ORIGIN; MASS-SPECTROMETRY; HAZELNUT OIL; ADULTERATION; AUTHENTICATION; H-1-NMR; CLASSIFICATION; MIXTURES; TRIACYLGLYCEROLS; SPECTROSCOPY;

D O I：

10.1016/j.foodchem.2012.03.122

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A method capable of recognising the percentage of olive oil in a blend is required to verify whether its labelling complies with the statements set out by the Commission Regulation (EC) No. 1019/2002. In this study an analytical methodology was developed in order to define blends of olive oil and sunflower oil, which contain 50% of olive oil, compared to blends with 40% and 60% of it. respectively. Methyl esters of fatty acids were analysed by GC-FID and processed through chemometric tools (PCA, TFA, SIMCA and PLS). A strong differentiation of blends according to the amount of olive oil contained and a quantification model with a standard error of prediction of 1.51% were obtained. As this issue represents a significant analytical challenge, variability associated with the fatty acid composition of olive oil was first studied. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：2283 / 2290

页数：8

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