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Method for distinguishing edible oil

A technology for edible oil and standard samples, applied in the field of identification of edible oil, can solve the problems of complicated steps, lack of a mass spectrum database of edible oil standard samples, consuming a lot of time and manpower, etc., to achieve the effect of avoiding poisoning

Active Publication Date: 2016-04-13
THE HONG KONG POLYTECHNIC UNIV SHENZHEN RES INST
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When dealing with a large number of samples, the above steps are very tedious and require a lot of time and labor
In addition, there is no available mass spectrogram database of edible oil standard samples in the prior art

Method used

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  • Method for distinguishing edible oil
  • Method for distinguishing edible oil
  • Method for distinguishing edible oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Step S101: Collect the mass spectrograms of peanut oil, canola oil, olive oil, corn oil, soybean oil, sunflower oil, lard standard samples (i.e. pure edible oil of a single variety) by MALDI-MS method, and combine the above-mentioned The mass spectra of edible oil standard samples were assembled into a MALDI-MS database. Take peanut oil as an example, such as figure 2 Shown is the typical mass spectrum of the edible oil standard sample obtained by the MALDI-MS method in the embodiment of the present invention. Among them, a) the mass spectrum of peanut oil (m / z range 500-1000Da), b) the enlarged view of the TAGs region in figure a). DAGs in panel b) represent diglycerides. like image 3 Shown is the typical mass spectrogram of the edible oil standard sample obtained by the MALDI-MS method of the embodiment of the present invention, wherein, a) peanut oil, b) corn oil, c) canola oil, d) soybean oil, e) olive oil, f) sunflower oil, g) lard.

[0053] Step S102: Obtai...

Embodiment 2

[0056] Step S201: Same as step S101 in Embodiment 1.

[0057] Step S202: Obtain the mass spectrum of the edible oil sample to be tested by MALDI-MS method. The edible oil sample to be tested in Example 2 is recovered cooking oil. like Figure 4 As shown, it is a typical mass spectrogram of the recovered oil obtained by the MALDI-MS method in the embodiment of the present invention, wherein, a) recovered oil sample 1, b) recovered oil sample 2, c) recovered oil sample 3, d) recovered oil Sample 4, e) Recovered Oil Sample 5.

[0058] Step S203: Using the PCA method, analyze and compare the mass spectrograms of the edible oil sample to be tested and the edible oil standard sample in the MALDI-MS database to obtain a PCA analysis chart. Figure 7 The PCA analysis chart for distinguishing recovered cooking oil and edible oil standard samples obtained by using PCA method to analyze MALDI-MS results in the embodiment of the present invention. Among them, the solid sample point re...

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Abstract

The invention provides a method for distinguishing edible oil. The method comprises the following steps: providing a MALDI-MS database of an edible oil standard sample; through a MALDI-MS method, obtaining a mass spectrogram of the edible oil sample to-be-detected; employing a PCA method, analyzing and comparing the mass spectrogram of the edible oil sample to-be-detected and the edible oil standard sample in the MALDI-MS database, obtaining a PCA analysis graph; distinguishing authenticity of the edible oil sample to-be-detected through the PCA analysis graph, and distinguishing the edible oil sample to-be-detected as the edible oil standard sample, a counterfeit edible oil, an adulterated edible oil or a recovered edible oil. The invention establishes the preparation method of the novel MALDI-MS sample of the edible oil, by combing the PCA method, authenticity of the edible oil can be distinguished in a rapid, simple and accurate mode.

Description

technical field [0001] The invention belongs to the technical field of edible oil detection, and in particular relates to a method for identifying edible oil. Background technique [0002] Identifying the authenticity of edible oil is an important task in the field of food analysis. At present, there are counterfeiting (low price and low quality edible oil used as high price and high quality edible oil) and adulteration (high price and high quality edible oil mixed with low price and low quality edible oil) Oil) and other issues, especially the problem of waste oil (belonging to recycled oil) that has been frequently exposed in recent years, has aroused great attention from the general society to the quality and safety of commercial edible oil. Therefore, it is imperative to develop a fast, simple and accurate detection technology for edible oil identification. Identify counterfeit, adulterated or recycled (including gutter oil) edible oils, help identify whether the edibl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/64
Inventor 姚钟平吴子浚苏培坚
Owner THE HONG KONG POLYTECHNIC UNIV SHENZHEN RES INST
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