摘要
通过高场核磁共振仪检测了纯大豆油和掺伪了煎炸老油的大豆油并对谱图进行积分。通过谱图对比发现了三个鉴别指标,第一个鉴别指标是在δ=1.58处,纯大豆油有明显特征峰,而煎炸老油在该处无特征峰;第二个鉴别指标是在δ=2.77-2.84处,纯大豆油特征峰的积分面积高于掺伪了煎炸老油的大豆油（添加50%煎炸老油积分面积为1.51,纯大豆油积分面积为2.04）,并且随着煎炸老油添加量的增加积分面积逐渐减小;第三个鉴别指标是在δ=5.25-5.42处,纯大豆油特征峰的积分面积明显高于掺伪了煎炸老油的大豆油（添加50%煎炸老油积分面积为3.98,纯大豆油积分面积为4.87）,而且也随着煎炸老油添加量的增加积分面积逐渐减小。
The pure soybean oil and frying soybean oil were detected by high-field nuclear magnetic resonance instrument and the spectrograms were integrated. There were three identification methods. The first one was characteristic peak at δ=1.58 which could be detected obviously in the pure oil and couldn＇t be detected in frying soybean oil. The second was at δ=2.77-2.84, where the integral area of pure soybean was higher than the frying oil （ the integral area of add 50% frying oil was 1.51, and the integral area of pure soybean oil was 2.04 ）. The third was at δ=5.25-5.42, where the integral area of pure soybean was also significantly higher than the frying oil （ the integral area of add 50% frying oil was 3.98, the integral area of pure soybean oil was 4.87 ）. And with the addition of frying oil, the integral area decreased.
出处
《粮食与油脂》
北大核心
2016年第1期69-71,共3页
Cereals & Oils
基金
粮油食品深加工吉林省高校重点实验室科研项目(吉高校重点实验室科合字[2015]第014号)
吉林工商学院院级科研项目(吉林工商学院科合字[2015]第016号)
