GC-MS法鉴别食用油和餐饮业中废弃油脂的研究

用气相色谱 质谱联用(GC MS)方法对7种餐饮业中废弃油脂(简称废油脂)和5种合格成品食用油(简称食用油)中所有脂肪酸进行分析。研究发现,废油脂中部分不饱和脂肪酸受到氧化,使脂肪酸相对不饱和度(U R)值明显小于同种类食用油中的脂肪酸相对不饱和度(U R)值,其脂肪酸的质量分数分布与同种类的食用油中脂肪酸的质量分数分布有很大的区别,以及绝大部分废油脂中存在较大量矿物油。研究表明,脂肪酸相对不饱和度(U R)值和脂肪酸的质量分数分布可以鉴别废油脂。     

BCR edible oils and fats reference materials

Summary The Community Bureau of Reference (BCR) has recently made available three certified reference materials (CRM's) viz. a soya-bean oil/maize germ oil blend, a beef fat/pig fat blend, and an anhydrous milk fat (butterfat) with added vanillin and phytosterols. The results from inter-laboratory studies designed to obtain certified and indicative values for specific properties of the materials are reviewed and the application of the CRM's in quality assurance and method validation/standardisation described.

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BCR-Referenzmaterialien für Speiseöle und -fette

     

Colorimetric determination of lipid hydroperoxides in oils and fats with microperoxidase

The use of the peroxidase-like activity of microperoxidase for the calorimetric determination of lipid hydroperoxides in oils and fats has been investigated. The principle of the determination is that 4-aminoantipyrine and N,N-diethylaniline are coupled oxidatively by the hydroperoxides through the action of microperoxidase, yielding a violet colour with maximum absorbance at 554 nm. The response of the microperoxidase system is enhanced by the presence of acetonitrile. The method has been successfully applied to the determination of methyl linoleate hydroperoxide, tert-butyl hydroperoxide and the hydroperoxides in oil and fat samples (soybean oil, linseed oil, olive oil, salad oil, butter and lard). The results agreed closely with those obtained by the iodometric method. The proposed method permitted the determination of the hydroperoxides at 0.5-0.05 mumole levels, with the same sensitivity regardless of sample type tested, with satisfactory reproducibility compared with that obtained by the conventional assay methods.     

Gas and liquid chromatography of hydrocarbons in edible vegetable oils.

Hydrocarbons, an important part of the minor constituents belonging to vegetable oils are reviewed. Their importance, origin, characterization and detection in edible vegetable oils are considered. The determination of some of them as a means of establishing oil quality and genuineness is also highlighted. The official methodologies, as well as the most commonly procedures used for isolation and analysis are reviewed. Furthermore, novel procedures applying new techniques for determining those compounds are also presented.     

有机铜作为润滑油高温抗氧剂的研究

在高档的润滑油中除了加有主抗氧剂ZnDTP外，还需加入其它助抗氧剂以弥补其高温抗氧性的不足。本研究合成了几种有机铜盐高温抗氧剂，用DTA法评价了它们及一些常用抗氧剂对润滑油的热稳定性的影响，发现铜铜盐的高温抗氧性能比一些常用抗氧剂好，可满足高档油的需求。     

Thermoanalytical assessment of the quality of edible and technical oils

An investigation of the thermal decomposition of fish oils and motor lubricating oils resulted in the elaboration of a new method, which, by utilizing the relationship between the temperatures of mass losses and the changes in the cnemical composition due to the oxidative and hydrolytic decomposition of fish oils and to the processes occuring in lubricating oils in the course of their service in the oils system of combustion engines, allows estimations of the physicochemical properties of these oils.

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Zusammenfassung In Zusammenhang mit der Ausarbeitung einer neuen Methode, die die Abschätzung der physikalisch-chemischen Eigenschaften von Fischölen und Motorschmierölen ermöglicht, wurde eine Untersuchung über die thermische Zersetzung dieser Öle durchgeführt. Als Grundlage dafür diente der Zusammenhang zwischen der Masseverlusttemperatur und der mit der oxidativen bzw. hydrolytischen Zersetzung von Fischölen und den Alterungsprozessen von Motorschmierölen in Verbrennungsmotoren in Verbindung stehenden Veränderung der chemischen Zusammensetzung.

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Trace elemental characterization of edible oils by ICP-AES and GFAAS

A method for the determination of the inorganic profile in edible oils is proposed. The quantification of selected metals in various oils (olive, pumpkin seed, sunflower, sesame seed, hazelnut, grape, soya, rice oil) was carried out using microwave assisted digestion followed by ICP-AES and GFAAS. The detection power of the ICP-AES technique was sufficient for the determination of Ca, Fe, Mg, Na, and Zn. Since the samples contained very low amounts of Al, Cu, Co, Cr, K, Ni, Mn, and Pb, these elements were measured by GFAAS. Differences of metal concentrations for edible oils obtained in this preliminary study represent a starting basis for the development of an additional analytical procedure applicable for oil characterization.     

Stoichiometric determination of moisture in edible oils by Mid-FTIR spectroscopy

A simple and accurate method for the determination of moisture in edible oils by differential FTIR spectroscopy has been devised based on the stoichiometric reaction of the moisture in oil with toluenesulfonyl isocyanate (TSI) to produce CO₂. Calibration standards were devised by gravimetrically spiking dry dioxane with water, followed by the addition of neat TSI and examination of the differential spectra relative to the dry dioxane. In the method, CO₂ peak area changes are measured at 2335 cm⁻¹ and were shown to be related to the amount of moisture added, with any CO₂ inherent to residual moisture in the dry dioxane subtracted ratioed out. CO₂ volatility issues were determined to be minimal, with the overall SD of dioxane calibrations being ∼18 ppm over a range of 0–1000 ppm. Gravimetrically blended dry and water-saturated oils analysed in a similar manner produced linear CO₂ responses with SD's of <15 ppm on average. One set of dry–wet blends was analysed in duplicate by FTIR and by two independent laboratories using coulometric Karl Fischer (KF) procedures. All 3 methods produced highly linear moisture relationships with SD's of 7, 16 and 28 ppm, respectively over a range of 200–1500 ppm. Although the absolute moisture values obtained by each method did not exactly coincide, each tracked the expected moisture changes proportionately. The FTIR_TSI-H2O method provides a simple and accurate instrumental means of determining moisture in oils rivaling the accuracy and specificity of standard KF procedures and has the potential to be automated. It could also be applied to other hydrophobic matrices and possibly evolve into a more generalized method, if combined with polar aprotic solvent extraction.     

Redox-potentiometric determination of peroxide value in edible oils without titration

Standard methods for peroxide value determination in edible oils, which are based on KI oxidation by the hydroperoxides and volumetric titration of the liberated iodine, have been improved using redox-potentiometric iodine determination without titration. Stages of the KI oxidation and redox-potentiometric measurements were combined in the same electrochemical cell. The limit of quantitation of the new method is 0.16 meq kg(-1), which allows the analysis of fresh refined oils. The method is simple, not time and labor consuming, and suitable for automation.     

Chemometric assessment of thermal oxidation of some edible oils

The effect of microwave heating was studied in six varieties of edible oil. Variations in physicochemical properties were observed and compared with the data obtained by hot plate heating. Fourier-transform infrared spectra of the oils showed substantial variations after both types of heating in the region of hydrogen’s stretching (C–H) vibration, region of double bond’s stretching (C=O), and fingerprint region. The visible spectra of mustard and olive oil showed the reduction in carotenoid, flavonoid, and chlorophyll pigments after heating. The oil samples were discriminated as saturated, monounsaturated, and polyunsaturated fats using chemometric techniques on physical and spectroscopic measurements.     

Ultrasound velocity and density studies in some refined and unrefined edible oils

Density and ultrasonic velocity at a frequency of 3?MHz and in the temperature range 298–333?K are measured in some of the refined and unrefined edible oils, namely coconut oil, castor oil, sunflower oil, kardi (safflower oil) and groundnut oil, which are predominantly used in south India. Velocity has been observed to be decreasing with temperature nonlinearly in some oils in the temperature range studied. This is in agreement with others' observations made in different oils and fats. Velocity change with temperature is attributed to change in intermolecular distance with temperature and the nature of variation depends on the internal molecular dynamics. Density of all the oils has been found to be decreasing with temperature. Various physical parameters such as specific volume, molar sound velocity, adiabatic compressibility, molar compressibility and intermolecular free length have been estimated using measured data on velocity and density.     

Differentiation between phenol- and amino-substances in voltammetry determination of synthetic antioxidants in oils

The paper describes a method of voltammetric determination of antioxidants in lubricating oils developed with the use of Linear Sweep Voltammetry (LSV) and Fast Scan Differential Pulse Voltammetry (FSDPV). Experimental conditions have been found for simultaneous determination of phenol-based antioxidants and amino-antioxidants: the phenols can be electrochemically oxidized using the polarisation of gold disc electrode (AuDE) in the potential range of 0–1400 mV in 0.2 M H₂SO₄ in the presence of ethanol and acetonitrile at the ratio of 3:1. Secondary aromatic amines can be determined directly in this supporting electrolyte; the presence of phenolic antioxidants does not interfere with this analysis. On the other hand, secondary aromatic amines interfere with the determination of phenolic substances; therefore, the amines present have to be eliminated in a suitable way. A procedure for masking the aromatic amines using their reaction with nitrous acid has been suggested and optimised. The nitrosamines thus formed can be used for sensitive and selective determination of amino-antioxidants by means of cathodic reduction on the hanging mercury drop electrode (HMDE) using Fast Scan Differential Pulse Voltammetry. The method was applied in analysis of real samples of lubricating oils.      

Structuring of edible oils by alternatives to crystalline fat

The structure of many food products is based on networks of crystalline triacylglycerol (TAG) hardstock. These contain high levels of saturated fatty acids, which are among the factors contributing to cardiovascular diseases. Therefore it would be desirable to have alternative routes to structure edible oils.This review starts with general structuring concepts and building blocks which can be found in organic solvents. Subsequently it focuses on the field of edible oil structuring. Among the alternative structuring agents that have received attention in recent years are mono- and diglycerides, fatty acids, fatty alcohols, waxes, wax esters, sorbitan esters, and phytosterols. It is found that the most efficient structuring agents form small, preferably non-spherical particles. Mixing of components often provides superior structuring over use of pure components. Straightforward screening of pure components might be feasible. However, the number of options provided by mixing requires guided screening, for which understanding of the underlying mechanisms is essential. Analytical methods helping to characterise oil structuring and elucidate the structuring mechanisms are discussed.     

Neutron activation analysis for measuring the unsaturation in edible oils

Oil smears /2–10 mg/ on a filter paper were directly brominated by bromine vapor, and the quantity of Br reacted with the lipid was determined by instrumental neutron activation analysis. The iodine value for commercially available almond oil, sunflower oil, peanut oil, soy oil and sesame oil were determined by the proposed method. The relative standard deviation associated with the measurements was less than 3%. No significant difference was observed between the iodine values determined by the proposed method and that determined by one of the officially approved methods. The proposed method possesses the advantages of shortening reaction time and applicability to small sample size.     

Colorimetric method for the determination of vanadium with tannic acid in water and oils

A new spectrophotometric method was developed to determine vanadium using tannic acid as a complexing reagent to form a coloured reaction product which can easily be extracted by 1-pentanol in the presence of cetylpyridinium. The developed method can successfully be applied to determine trace levels of 10 ng/ml of vanadium in natural waters without any preconcentration step. It can also determine less than 1 mg/kg of vanadium in edible oils and petroleum products.     

Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils

Thermoanalytical, kinetic and rheological parameters of commercial edible oils were evaluated. The thermal decomposition of the oils occurred in three steps, due to polyunsaturated, monounsaturated and saturated fatty acids decomposition, respectively. According to the temperature of the beginning of the decomposition, the following stability order was observed: corn (A)>corn>sunflower (A)>rice>soybean>rapeseed (A)>olive>rapeseed>sunflower (A - artificial antioxidants). Kinetic parameters were obtained using Coats-Redfern and Madhusudanan methods and presented good correlation. According to the activation energy of the first thermal decomposition event, obtained of Coats-Redfern' method, the following stability order is proposed: sunflower>corn>rice>soybean>rapeseed>olive. In relation to rheological properties, a Newtonian behavior was observed and no degradation occurred in the temperature range studied. This revised version was published online in August 2006 with corrections to the Cover Date.     

Antioxidant analysis in edible oils and fats by normal-phase high-performance liquid chromatography

Following a simple dilution in the appropriate phase, the sample is injected directly onto either of two normal-phase high-performance liquid chromatography systems (3,5-di-tert.-butyl-4-hydroxytoluene or 3-tert.-butyl-4-hydroxyanisole-tert.-butylhydroquinone) with UV detection at 280 nm. An isocratic ternary mobile phase, incorporating acetonitrile as the polar modifier, has been found to facilitate such an approach, thereby avoiding the discriminatory and recovery problems inherent in other techniques requiring prior sample manipulations. The three most commonly used antioxidants may be estimated at levels down to 3 ppm (3,5-di-tert.-butyl-4-hydroxytoluene or 3-tert.-butyl-4-hydroxyanisole) and 10 ppm (tert.-butylhydroquinone) within 30 min.