Bian Xihui, Wang Yao, Wang Shuaishuai, Johnson Joel B, Sun Hao, Guo Yugao, Tan Xiaoyao
School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China.
Shandong Provincial Key Laboratory of Olefin Catalysis and Polymerization, Shandong Chambroad Holding Group Co., Ltd., Binzhou 256500, China.
Foods. 2022 Aug 13;11(16):2436. doi: 10.3390/foods11162436.
Edible oil blends are composed of two or more edible oils in varying proportions, which can ensure nutritional balance compared to oils comprising a single component oil. In view of their economical and nutritional benefits, quantitative analysis of the component oils in edible oil blends is necessary to ensure the rights and interests of consumers and maintain fairness in the edible oil market. Chemometrics combined with modern analytical instruments has become a main analytical technology for the quantitative analysis of edible oil blends. This review summarizes the different oil blend design methods, instrumental techniques and chemometric methods for conducting single component oil quantification in edible oil blends. The aim is to classify and compare the existing analytical techniques to highlight suitable and promising determination methods in this field.
食用植物油调和油由两种或两种以上食用植物油按不同比例混合而成，与单一成分的油脂相比，它能确保营养均衡。鉴于其经济和营养效益，对食用植物油调和油中的成分油脂进行定量分析，对于保障消费者权益和维护食用油市场的公平性而言是必要的。化学计量学与现代分析仪器相结合已成为食用植物油调和油定量分析的主要分析技术。本文综述了食用植物油调和油中进行单一成分油脂定量分析的不同调和油设计方法、仪器技术和化学计量方法。目的是对现有的分析技术进行分类和比较，以突出该领域适用且有前景的测定方法。
