Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trento, Italy.
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trento, Italy.
Food Chem. 2019 Mar 15;276:782-789. doi: 10.1016/j.foodchem.2018.10.077. Epub 2018 Oct 15.
European law requires a designation of origin for virgin and extra virgin olive oils (at least in terms of EU/non-EU provenance). Stable isotope ratios have been successfully applied to determine the geographical origin of olive oils, but never to distinguish EU and non-EU oils. In this study H/H, C/C and O/O ratios were analysed in bulk olive oils using Isotope Ratio Mass Spectrometry (IRMS) as well as C/C and H/H in the four main fatty acids (linoleic, oleic, palmitic and stearic acids) using IRMS coupled with GC. The isotopic composition of olive oils was successfully used to distinguish samples originating in the two areas. Specifically, when bulk data were combined with fatty acid isotopic data the differentiation power of the method improved clearly. This separation is due to the specific isotopic fingerprint of the individual countries making up the EU and non-EU samples.
欧洲法律要求对初榨橄榄油和特级初榨橄榄油进行原产地命名（至少在欧盟/非欧盟产地方面）。稳定同位素比值已成功应用于确定橄榄油的地理来源，但从未用于区分欧盟和非欧盟的油。在这项研究中，使用同位素比质谱法（IRMS）对整批橄榄油进行了 H/H、C/C 和 O/O 比值分析，并用 IRMS 与 GC 联用对四种主要脂肪酸（亚油酸、油酸、棕榈酸和硬脂酸）进行了 C/C 和 H/H 比值分析。橄榄油的同位素组成成功用于区分来自两个地区的样品。具体来说，当批量数据与脂肪酸同位素数据结合使用时，该方法的区分能力明显提高。这种分离是由于组成欧盟和非欧盟样本的各个国家的特定同位素指纹。
