利用气相色谱、红外和拉曼光谱技术对橄榄油的植物和地理来源进行鉴定及掺假检测：综述
Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review.
作者信息
Kakouri Eleni, Revelou Panagiota-Kyriaki, Kanakis Charalabos, Daferera Dimitra, Pappas Christos S, Tarantilis Petros A
机构信息
Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 111855 Athens, Greece.
出版信息
Foods. 2021 Jul 6;10(7):1565. doi: 10.3390/foods10071565.
Abstract
Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.
摘要
由于其高营养价值，橄榄油是地中海饮食中最受欢迎的补充剂之一。然而，与此同时，出于经济目的，它也是最容易受到掺假的产品之一。因此，真实性是当局关注的一个重要问题。已经开发了许多分析技术，能够检测橄榄油的掺假情况，识别其地理和植物来源，从而保证其质量和真实性。这篇综述文章讨论了使用红外光谱和拉曼光谱作为检测橄榄油真实性的候选工具。它还考虑了挥发性成分作为区分不同品种和掺假橄榄油的标志物，采用固相微萃取结合气相色谱技术。
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