基于光电磁及感官信号的食用植物油真实性快速鉴别方法研究进展
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摘要
食用植物油营养丰富,是食品和饲料工业的重要基础原料,但掺伪现象普遍存在。因此食用植物油真实性鉴别方法不仅保护了消费者安全,同时也为维护食用油市场提供了有效的技术支撑。现有食用植物油真实性鉴别技术分为4类:基于理化法的方法、基于特征成分的方法、基于光电磁及感官信号的快速鉴别方法、基于代谢组学的方法。基于光电磁及感官信号的食用植物油真实性的快速鉴别方法非常适合于现场初筛,本文概述了这类方法的国内外研究进展,并对其研究发展趋势进行了展望。
Edible vegetable oil is nutritious and is an important basis for food and feed industry. But the phenomenon of adulteration is widespread. Therefore, authenticity identification method for edible vegetable oils not only meets market demands, but also provides effective technical support for the oil market. Existing edible vegetable oil authenticity identification technology include the methods based on the physical and chemical method, based on characteristic components, based on the optics, electricity, magnetic or sensory signals and sensory signals and based on metabonomics. The rapid identification method based on the optics, electricity, magnetic or sensory signals for the authenticity of edible vegetable oil is very suitable for the scene in the early screening, so this paper summarized the domestic and overseas advance of this method, and prospected its research development trend.
Edible vegetable oil is nutritious and is an important basis for food and feed industry. But the phenomenon of adulteration is widespread. Therefore, authenticity identification method for edible vegetable oils not only meets market demands, but also provides effective technical support for the oil market. Existing edible vegetable oil authenticity identification technology include the methods based on the physical and chemical method, based on characteristic components, based on the optics, electricity, magnetic or sensory signals and sensory signals and based on metabonomics. The rapid identification method based on the optics, electricity, magnetic or sensory signals for the authenticity of edible vegetable oil is very suitable for the scene in the early screening, so this paper summarized the domestic and overseas advance of this method, and prospected its research development trend.
引文
[1]高蓓,章晴,杨悠悠,等.食用植物油鉴伪进展研究[J].食品安全质量检测学报,2015,6(7):2789-2794.Gao B,Zhang Q,Yang YY,et al.Research progress on the identification of edible vegetable oil adulteration[J].J Food Saf Qual,2015,6(7):2789-2794.
[2]刘垚,谭贵良,董军,等.食用油脂鉴伪技术研究进展[J].粮食与油脂,2015,28(4):5-7.Liu Y,Tan GL,Dong J,et al.Research progress on authenticity assessment technology ofthe edible oils and fats[J].J Cere Oils,2015,28(4):5-7.
[3]魏晓敏.食用油中掺入非食用油的检验方法[J].黑龙江科学,2016,7:134-135.Wei XM.Test methods of the incorporation of non-edible oil into edible oil[J].Heilongjiang Sci,2016,7:134-135.
[4]Wu R,Ma F,Zhang LX,et al.Simultaneous determination of phenolic compounds in sesame oil using LC-MS/MS combined with magnetic carboxylated multi-walled carbon nanotubes[J].Food Chem,2016,204:334-342.
[5]Laroussi-Mezghani S,Vanloot P,Molinet J,et al.Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra.Comparison with Maghrebian and French virgin olive oils[J].Food Chem,2015,173:122-132.
[6]Hirri A,Bassbasi M,Platikanov S,et al.FTIR spectroscopy and PLS-DA classification and prediction of four commercial grade virgin olive oils from Morocco[J].Food Anal Methods,2016,9(4):1936-9751.
[7]冯利辉.食用植物油掺伪检测与定量分析的近红外光谱法研究[D].南昌:南昌大学,2010.Feng LH.Detection of adulteration and quantitative analysis of edible vegetable oil by near infrared spectroscopy[D].Nanchang:Nanchang University,2010.
[8]崔路.近红外二维相关技术在食用植物油品质分析中的应用研究[D].镇江:江苏大学,2016.Cui L.Application study of near-infrared two-dimensional correlation technology in quality analysis of edible vegetable oil[D].Zhenjiang:Jiangsu University,2016.
[9]王小燕,王锡昌,刘源,等.近红外光谱技术在食品掺伪检测应用中的研究进展[J].食品科学,2011,32(1):265-269.Wang XY,Wang XC,Liu Y,et al.Application of near-infrared spectroscopy in food adulteration detection:A review[J].Food Sci,2011,32(1):265-269.
[10]刘宸,黄文倩,王庆艳,等.拉曼光谱在食品无损检测中的应用[J].食品安全质量检测学报,2015,6(8):2981-2987.Liu C,Huang WQ,Wang QY,et al.Application of Raman spectroscopy technique in food non-destructive determination[J].J Food Saf Qual,2015,6(8):2981-2987.
[11]Carmona MA,Lafont F,Sanchidriána CJ,et al.Characterization of macadamia and pecan oils and detection of mixtures with other edible seed oils by Raman spectroscopy[J].Grasas Aceites,2015,66(3):e094.
[12]邓平建,梁裕,杨冬燕,等.拉曼光谱-聚类分析快速鉴别掺伪芝麻油[J].食品安全质量检测学报,2015,6(12):4991-4999.Deng PJ,Liang Y,Yang DY,et al.Rapid detection of adulterated sesame oil by Raman spectrum-cluster analysis[J].J Food Saf Qual,2015,6(12):4991-4999.
[13]张朝晖,严华,顾强,等.便携式激光拉曼光谱法快速鉴别橄榄油掺假[J].食品安全质量检测学报,2015,6(1):4324-4329.Zhang ZH,Yan H,Gu Q,et al.Rapid detection of adulterated olive oil by portable laser Raman spectroscopy[J].J Food Saf Qual,2015,6(1):4324-4329.
[14]陈健,肖凯军,林福兰.拉曼光谱在食品分析中的应用[J].食品科学,2007,28(12):554-558.Chen J,Xiao KJ,Lin FL.Review on Raman spectroscopy application in food analysis[J].Food Sci,2007,28(12):554-558.
[15]刘燕德,谢庆华.拉曼光谱技术在粮油品质检测中的应用[J].中国农机化学报,2016,37(8):76-79.Liu YD,Xie QH.Analysis of the oil-water mixture frying machine on thermal conductivity with Raman spectra[J].J Chin Agric Mech,2016,37(8):76-79.
[16]Zhang LX,Li PW,Sun XM,et al.One-class classification based authentication of peanut oils by fatty acid profiles[J].Rsc Adv,2015,5:85046-85051.
[17]Hu W,Zhang LX,Li PW,et al.Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry[J].Talanta,2014,129:629-635.
[18]Torrecilla JS,Rojo E,Domínguez JC,et al.A novel method to quantify the adulteration of extra virgin olive oil with low-grade olive oils by UV-Vis[J].J Agric Food Chem,2010,58:1679-1684.
[19]Zhang WL,Li N,Feng YY,et al.A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV-Vis spectrometry[J].Food Chem,2015,185:326-332.
[20]郑艳艳,吴雪辉,侯真真.紫外光谱法对油茶籽油掺伪的检测[J].中国油脂,2014,39(1):46-49.Zheng YY,Wu XH,Hou ZZ.Detection of adulterated oil-tea camellia seed oil by UV spectroscopy[J].China Oils Fats,2014,39(1):46-49.
[21]Mabood F,BoquéR,Folcarelli R,et al.The effect of thermal treatment on the enhancement of detection of adulteration in extra virgin olive oils by synchronous fluorescence spectroscopy and chemometric analysis[J].Spectrochim Acta A,2016,161:83-87.
[22]Xu J,Liu XF,Wang XT.A detection method of vegetable oils in edible blended oil based on three-dimensional fluorescence spectroscopy technique[J].Food Chem,2016,212:72-77.
[23]彭翠红,王少玲,徐永群,等.荧光光谱法快速鉴别花生油、芝麻油和调和油[J].光谱实验室,2012,29(2):750-756.Peng CH,Wang SL,Xu YQ,et al.Rapid identification of edible oil,sesame oil and blend oil by fluorescence spectrometry[J].Chin J Spec Lab,2012,29(2):750-756.
[24]李昊,陈明惠.荧光光谱分析法在地沟油鉴别中的应用研究[J].激光生物学报,2014,23(5):472-476.Li H,Chen MH.Application of Fluorescence spectrum analysis in identification of waste oil[J].Acta Laser Biol Sin,2014,23(5):472-476.
[25]陈颖.食用油真伪鉴别方法研究进展[J].食品科学技术学报,2014,32(6):1-8.Chen Y.Progress of edible oil authentication[J].J Food Sci Tech,2014,32(6):1-8.
[26]Merchak N,Silvestre V,Rouger L,et al.Precise and rapid isotopomic analysis by 1H-13C 2D NMR:Application to triacylglycerol matrices[J].Talanta,2016,(156-157):239-244.
[27]Sánchez-Rodríguez MI,Sánchez-López EM,Marinas A,et al.Improving the estimations of fatty acids in several andalusian PDO olive oils from NMR spectral data[J].J Appl Stat,2016,43(10):1765-1793.
[28]邵小龙,张蓝月,冯所兰.低场核磁技术检测芝麻油掺假[J].食品科学,2014,35(20):110-113.Shao XL,Zhang LY,Feng SL.Application of LF-NMR for detection of sesame oil adulteration[J].Food Sci,2014,35(20):110-113.
[29]潘立刚,张缙,陆安祥,等.农产品质量无损检测技术研究进展与应用[J].农业工程学报,2008,24(2):324-329.Pan LG,Zhang J,Lu AX,et al.Review on non-destructive determination technology for agricultural product quality[J].Tran CSAE,2008,24(2):324-329.
[30]Bortoleto GGB,Pataca LCM,Bueno MLMS.A new application of X-ray scattering using principal component analysis-classification of vegetable oils[J].Anal Chim Acta,2005,539:283-287.
[31]Li FZ,Liu ZG,Sun TX.Authentication of vegetable oils by confocal X-ray scattering analysis with coherent/incoherent scattered X-rays[J].Food Chem,2016,210:435-441.
[32]郭培源,刘波,李杨,等.食品安全现代检测技术综述[J].中国酿造,2014,33(4):5-8.Guo PY,Liu B,Li Y,et al.Review of the current technique on food safety detection[J].China Brew,2014,33(4):5-8.
[33]Martínez DM,Cano MP,Gámez GJ,et al.On-line system based on hyperspectral information to estimate acidity,moisture and peroxides in olive oil samples[J].Comput Electron Agric,2015,116:1-7.
[34]Xie CQ,Wang QN,He Y.Identification of different varieties of sesame oil using near-infrared hyperspectral imaging and chemometrics algorithms[J].Plos One,2014,9(5):e98522-e98522.
[35]郭毅,丁海勇,徐晶鑫,等.地沟油的高光谱数据聚类分析[J].国土资源遥感,2014,26(1):37-41.Guo Y,Ding HY,Xu JX,et al.Clustering analysis based on hyperspectral DN values of waste oil[J].Remote Sens Land Resour,2014,26(1):37-41.
[36]许景周,张希成.太赫兹科学技术和应用[M].北京:北京大学出版社,2007.Xu JZ,Zhang XC.Terahertz Science,technology and Applications[M].Beijing:Beijing University Press,2007.
[37]TobolováM,K?esálek V.Edible oil comparison by terahertz time domain spectroscopy system Tera OSCAT[J].Int Confer Circ,2014,1:134-137.
[38]Zhan HL,Xi JF,Zhao K,et al.A spectral-mathematical strategy for the identification of edible and swill-cooked dirty oils using terahertz spectroscopy[J].Food Control,2016,67:114-118.
[39]詹洪磊,宝日玛,戈立娜,等.利用太赫兹技术和统计方法鉴别地沟油[J].中国油脂,2015,40(4):52-54.Zhan HL,Bao RM,Ge LN,et al.Discerning of swill-cooked dirty oil by terahertz technology and statistical method[J].China Oils Fats,2015,40(4):52-54.
[40]Veloso A CA,Dias LG,Rodrigues N,et al.Sensory intensity assessment of olive oils using an electronic tongue Sensory intensity assessment of olive oils using an electronic tongue[J].Talanta,2016,146:585-593.
[41]Shao XL,Li H,Wang N,et al.Comparison of different classification methods for analyzing electronic nose data to characterize sesame oils and blends[J].Sensors,2015,15:26726-26742.
[42]李靖,王成涛,刘国荣,等.电子鼻快速检测煎炸油品质[J].食品科学,2013,34(8):236-239.Li J,Wang CT,Liu GR,et al.Detectionof walnut oil adulteratedwith soybean oil,rapeseed oil/corn oil using electronic nose[J].Food Sci,2013,34(8):236-239.
[43]Garrido-Delgado R,Mercader-Trejo F,Sielemann S,et al.Direct classification of olive oils by using two types of ion mobility spectrometers[J].Anal Chim Acta,2011,696:108-115.
[44]Zhang LX,Shuai Q,Li PW,et al.Ion mobility spectrometry fingerprints:A rapid detection technology for adulteration of sesame oil[J].Food Chem,2016,192:60-66.
[2]刘垚,谭贵良,董军,等.食用油脂鉴伪技术研究进展[J].粮食与油脂,2015,28(4):5-7.Liu Y,Tan GL,Dong J,et al.Research progress on authenticity assessment technology ofthe edible oils and fats[J].J Cere Oils,2015,28(4):5-7.
[3]魏晓敏.食用油中掺入非食用油的检验方法[J].黑龙江科学,2016,7:134-135.Wei XM.Test methods of the incorporation of non-edible oil into edible oil[J].Heilongjiang Sci,2016,7:134-135.
[4]Wu R,Ma F,Zhang LX,et al.Simultaneous determination of phenolic compounds in sesame oil using LC-MS/MS combined with magnetic carboxylated multi-walled carbon nanotubes[J].Food Chem,2016,204:334-342.
[5]Laroussi-Mezghani S,Vanloot P,Molinet J,et al.Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra.Comparison with Maghrebian and French virgin olive oils[J].Food Chem,2015,173:122-132.
[6]Hirri A,Bassbasi M,Platikanov S,et al.FTIR spectroscopy and PLS-DA classification and prediction of four commercial grade virgin olive oils from Morocco[J].Food Anal Methods,2016,9(4):1936-9751.
[7]冯利辉.食用植物油掺伪检测与定量分析的近红外光谱法研究[D].南昌:南昌大学,2010.Feng LH.Detection of adulteration and quantitative analysis of edible vegetable oil by near infrared spectroscopy[D].Nanchang:Nanchang University,2010.
[8]崔路.近红外二维相关技术在食用植物油品质分析中的应用研究[D].镇江:江苏大学,2016.Cui L.Application study of near-infrared two-dimensional correlation technology in quality analysis of edible vegetable oil[D].Zhenjiang:Jiangsu University,2016.
[9]王小燕,王锡昌,刘源,等.近红外光谱技术在食品掺伪检测应用中的研究进展[J].食品科学,2011,32(1):265-269.Wang XY,Wang XC,Liu Y,et al.Application of near-infrared spectroscopy in food adulteration detection:A review[J].Food Sci,2011,32(1):265-269.
[10]刘宸,黄文倩,王庆艳,等.拉曼光谱在食品无损检测中的应用[J].食品安全质量检测学报,2015,6(8):2981-2987.Liu C,Huang WQ,Wang QY,et al.Application of Raman spectroscopy technique in food non-destructive determination[J].J Food Saf Qual,2015,6(8):2981-2987.
[11]Carmona MA,Lafont F,Sanchidriána CJ,et al.Characterization of macadamia and pecan oils and detection of mixtures with other edible seed oils by Raman spectroscopy[J].Grasas Aceites,2015,66(3):e094.
[12]邓平建,梁裕,杨冬燕,等.拉曼光谱-聚类分析快速鉴别掺伪芝麻油[J].食品安全质量检测学报,2015,6(12):4991-4999.Deng PJ,Liang Y,Yang DY,et al.Rapid detection of adulterated sesame oil by Raman spectrum-cluster analysis[J].J Food Saf Qual,2015,6(12):4991-4999.
[13]张朝晖,严华,顾强,等.便携式激光拉曼光谱法快速鉴别橄榄油掺假[J].食品安全质量检测学报,2015,6(1):4324-4329.Zhang ZH,Yan H,Gu Q,et al.Rapid detection of adulterated olive oil by portable laser Raman spectroscopy[J].J Food Saf Qual,2015,6(1):4324-4329.
[14]陈健,肖凯军,林福兰.拉曼光谱在食品分析中的应用[J].食品科学,2007,28(12):554-558.Chen J,Xiao KJ,Lin FL.Review on Raman spectroscopy application in food analysis[J].Food Sci,2007,28(12):554-558.
[15]刘燕德,谢庆华.拉曼光谱技术在粮油品质检测中的应用[J].中国农机化学报,2016,37(8):76-79.Liu YD,Xie QH.Analysis of the oil-water mixture frying machine on thermal conductivity with Raman spectra[J].J Chin Agric Mech,2016,37(8):76-79.
[16]Zhang LX,Li PW,Sun XM,et al.One-class classification based authentication of peanut oils by fatty acid profiles[J].Rsc Adv,2015,5:85046-85051.
[17]Hu W,Zhang LX,Li PW,et al.Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry[J].Talanta,2014,129:629-635.
[18]Torrecilla JS,Rojo E,Domínguez JC,et al.A novel method to quantify the adulteration of extra virgin olive oil with low-grade olive oils by UV-Vis[J].J Agric Food Chem,2010,58:1679-1684.
[19]Zhang WL,Li N,Feng YY,et al.A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV-Vis spectrometry[J].Food Chem,2015,185:326-332.
[20]郑艳艳,吴雪辉,侯真真.紫外光谱法对油茶籽油掺伪的检测[J].中国油脂,2014,39(1):46-49.Zheng YY,Wu XH,Hou ZZ.Detection of adulterated oil-tea camellia seed oil by UV spectroscopy[J].China Oils Fats,2014,39(1):46-49.
[21]Mabood F,BoquéR,Folcarelli R,et al.The effect of thermal treatment on the enhancement of detection of adulteration in extra virgin olive oils by synchronous fluorescence spectroscopy and chemometric analysis[J].Spectrochim Acta A,2016,161:83-87.
[22]Xu J,Liu XF,Wang XT.A detection method of vegetable oils in edible blended oil based on three-dimensional fluorescence spectroscopy technique[J].Food Chem,2016,212:72-77.
[23]彭翠红,王少玲,徐永群,等.荧光光谱法快速鉴别花生油、芝麻油和调和油[J].光谱实验室,2012,29(2):750-756.Peng CH,Wang SL,Xu YQ,et al.Rapid identification of edible oil,sesame oil and blend oil by fluorescence spectrometry[J].Chin J Spec Lab,2012,29(2):750-756.
[24]李昊,陈明惠.荧光光谱分析法在地沟油鉴别中的应用研究[J].激光生物学报,2014,23(5):472-476.Li H,Chen MH.Application of Fluorescence spectrum analysis in identification of waste oil[J].Acta Laser Biol Sin,2014,23(5):472-476.
[25]陈颖.食用油真伪鉴别方法研究进展[J].食品科学技术学报,2014,32(6):1-8.Chen Y.Progress of edible oil authentication[J].J Food Sci Tech,2014,32(6):1-8.
[26]Merchak N,Silvestre V,Rouger L,et al.Precise and rapid isotopomic analysis by 1H-13C 2D NMR:Application to triacylglycerol matrices[J].Talanta,2016,(156-157):239-244.
[27]Sánchez-Rodríguez MI,Sánchez-López EM,Marinas A,et al.Improving the estimations of fatty acids in several andalusian PDO olive oils from NMR spectral data[J].J Appl Stat,2016,43(10):1765-1793.
[28]邵小龙,张蓝月,冯所兰.低场核磁技术检测芝麻油掺假[J].食品科学,2014,35(20):110-113.Shao XL,Zhang LY,Feng SL.Application of LF-NMR for detection of sesame oil adulteration[J].Food Sci,2014,35(20):110-113.
[29]潘立刚,张缙,陆安祥,等.农产品质量无损检测技术研究进展与应用[J].农业工程学报,2008,24(2):324-329.Pan LG,Zhang J,Lu AX,et al.Review on non-destructive determination technology for agricultural product quality[J].Tran CSAE,2008,24(2):324-329.
[30]Bortoleto GGB,Pataca LCM,Bueno MLMS.A new application of X-ray scattering using principal component analysis-classification of vegetable oils[J].Anal Chim Acta,2005,539:283-287.
[31]Li FZ,Liu ZG,Sun TX.Authentication of vegetable oils by confocal X-ray scattering analysis with coherent/incoherent scattered X-rays[J].Food Chem,2016,210:435-441.
[32]郭培源,刘波,李杨,等.食品安全现代检测技术综述[J].中国酿造,2014,33(4):5-8.Guo PY,Liu B,Li Y,et al.Review of the current technique on food safety detection[J].China Brew,2014,33(4):5-8.
[33]Martínez DM,Cano MP,Gámez GJ,et al.On-line system based on hyperspectral information to estimate acidity,moisture and peroxides in olive oil samples[J].Comput Electron Agric,2015,116:1-7.
[34]Xie CQ,Wang QN,He Y.Identification of different varieties of sesame oil using near-infrared hyperspectral imaging and chemometrics algorithms[J].Plos One,2014,9(5):e98522-e98522.
[35]郭毅,丁海勇,徐晶鑫,等.地沟油的高光谱数据聚类分析[J].国土资源遥感,2014,26(1):37-41.Guo Y,Ding HY,Xu JX,et al.Clustering analysis based on hyperspectral DN values of waste oil[J].Remote Sens Land Resour,2014,26(1):37-41.
[36]许景周,张希成.太赫兹科学技术和应用[M].北京:北京大学出版社,2007.Xu JZ,Zhang XC.Terahertz Science,technology and Applications[M].Beijing:Beijing University Press,2007.
[37]TobolováM,K?esálek V.Edible oil comparison by terahertz time domain spectroscopy system Tera OSCAT[J].Int Confer Circ,2014,1:134-137.
[38]Zhan HL,Xi JF,Zhao K,et al.A spectral-mathematical strategy for the identification of edible and swill-cooked dirty oils using terahertz spectroscopy[J].Food Control,2016,67:114-118.
[39]詹洪磊,宝日玛,戈立娜,等.利用太赫兹技术和统计方法鉴别地沟油[J].中国油脂,2015,40(4):52-54.Zhan HL,Bao RM,Ge LN,et al.Discerning of swill-cooked dirty oil by terahertz technology and statistical method[J].China Oils Fats,2015,40(4):52-54.
[40]Veloso A CA,Dias LG,Rodrigues N,et al.Sensory intensity assessment of olive oils using an electronic tongue Sensory intensity assessment of olive oils using an electronic tongue[J].Talanta,2016,146:585-593.
[41]Shao XL,Li H,Wang N,et al.Comparison of different classification methods for analyzing electronic nose data to characterize sesame oils and blends[J].Sensors,2015,15:26726-26742.
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