Mao Lisha, Liu Honghe, Kang Li, Jiang Jie, Liao Shicheng, Liu Guihua, Deng Pingjian
Wei Sheng Yan Jiu. 2014 Jul;43(4):614-9.
To evaluate the efficiency of capsaicinoids to discriminate bio-waste oil from edible vegetable oil.
14 raw vegetable oils, 24 fried waste oils, 34 kitchen-waste oils, 32 edible non-peanut vegetable oil, 32 edible peanuts oil, 16 edible oil add flavorand and 11 refined bio-waste oils were prepared and examined for capsaicinoids including capsaicin, dihydrocapsaicin and nonylic acid vanillylamide. The detection results of the above samples were statistically tested based on sample category to assessment identify the effectiveness of the bio-waste oils with capsaicinoids.
As a indicator, capsaincin was possessed of high detection sensitivity and has the highest efficiency to discern kitchen-waste oils and refined bio-waste oils samples from edible non-peanut vegetable oil correctly. The accuracy rate of identification were 100% and 90.1% respectively. There is the background in peanut oil. CONCLUSION Capsaicin added in cooking process can be retained in the refining process and hardly be removed in the refining process. In the case of fully eliminating the background interference, capsaicinoids can effectively identify bio-waste oils and edible vegetable oil in combination.
评估辣椒素类物质区分生物废油和食用植物油的效率。
制备了14种生植物油、24种油炸废油、34种餐厨废油、32种食用非花生油、32种食用花生油、16种加香食用油和11种精制生物废油，并检测其中的辣椒素类物质，包括辣椒素、二氢辣椒素和壬酸香草酰胺。根据样品类别对上述样品的检测结果进行统计检验，以评估辣椒素类物质鉴别生物废油的有效性。
作为一种指标，辣椒素具有较高的检测灵敏度，能最有效地从食用非花生油中正确区分出餐厨废油和精制生物废油样品，识别准确率分别为100%和90.1%。花生油中存在背景干扰。结论：烹饪过程中添加的辣椒素在精炼过程中能够保留，且在精炼过程中难以去除。在完全消除背景干扰的情况下，辣椒素类物质可有效联合鉴别生物废油和食用植物油。
