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差示扫描量热法用于食用油脂的鉴别——我们能从过去学到什么来应对当前的挑战?

Differential scanning calorimetry for authentication of edible fats and oils-What can we learn from the past to face the current challenges?

作者信息

Islam Mahbuba, Bełkowska Liliana, Konieczny Piotr, Fornal Emilia, Tomaszewska-Gras Jolanta

机构信息

Department of Food Quality and Safety Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-637 Poznań, Poland.

Department of Bioanalytics, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090 Lublin, Poland.

出版信息

J Food Drug Anal. 2022 Jun 15;30(2):185-201. doi: 10.38212/2224-6614.3402.

DOI:10.38212/2224-6614.3402
PMID:39666304
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9635905/
Abstract

Fats and oils authentication has become an important issue recently, due to the growing interest in consumption of cold-pressed oils. Therefore, it is becoming more and more difficult to maintain official control over the growing assortment of new cold-pressed oils. Authenticity of plant oils is also an important issue for religious or cultural reasons. This review article focuses on the application of differential scanning calorimetry (DSC) in the field of assessing authenticity of various fats and oils (e.g. olive oil, palm oil, confectionery fats, butter). Extra virgin olive oil (EVOO) is the most comprehensively tested oil by means of the DSC technique in terms of the authenticity of origin as well as the adulteration with foreign oils. In most of the studies on DSC applicability for authentication, crystallization and melting curves were analyzed by the conventional DSC, although other modified DSC methods were also applied, such as isothermal freezing, modulated temperature DSC (MT-DSC) and fast DSC. However, the most promising are the melting profiles, which, due to the complexity of transitions, need advanced chemometric tools as well as tools for peaks deconvolution. The future prospect of using DSC in the authenticity assessment lies also in the use of DSC techniques along with other complementary chromatographic or spectroscopic techniques.

摘要

由于人们对冷榨油消费的兴趣日益浓厚,油脂的鉴别近来已成为一个重要问题。因此,对日益增多的新型冷榨油品种进行官方监管变得越来越困难。出于宗教或文化原因,植物油的真实性也是一个重要问题。这篇综述文章重点关注差示扫描量热法(DSC)在评估各种油脂(如橄榄油、棕榈油、糖果脂肪、黄油)真实性领域的应用。就来源的真实性以及是否掺杂其他油脂而言,特级初榨橄榄油(EVOO)是通过DSC技术进行最全面测试的油。在大多数关于DSC用于鉴别的适用性研究中,传统DSC分析了结晶和熔化曲线,不过也应用了其他改进的DSC方法,如等温冷冻、调制温度DSC(MT-DSC)和快速DSC。然而,最有前景的是熔化曲线,由于转变的复杂性,需要先进的化学计量工具以及峰去卷积工具。在真实性评估中使用DSC的未来前景还在于将DSC技术与其他互补的色谱或光谱技术结合使用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/35f8/9635905/1951b6724504/jfda-30-02-185f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/35f8/9635905/2a76f823d445/jfda-30-02-185f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/35f8/9635905/7574780317d9/jfda-30-02-185f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/35f8/9635905/4b3831c7be4a/jfda-30-02-185f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/35f8/9635905/41cc079e6c16/jfda-30-02-185f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/35f8/9635905/1951b6724504/jfda-30-02-185f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/35f8/9635905/2a76f823d445/jfda-30-02-185f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/35f8/9635905/7574780317d9/jfda-30-02-185f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/35f8/9635905/4b3831c7be4a/jfda-30-02-185f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/35f8/9635905/41cc079e6c16/jfda-30-02-185f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/35f8/9635905/1951b6724504/jfda-30-02-185f5.jpg

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