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| Discrimination characteristics of edible oil adulteration |
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| DOI： |
| KeyWord:oil adulteration detection technology system indicator |
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| Abstract: |
| Edible oil adulteration is one of the major problems in the field of food safety in China, but its rapid and accurate detection is still a challenging task. The characteristics of the adulteration detection technology system analysis indicators were reviewed, and the sensory characteristics, physicochemical characteristics and spectral recognition characteristics were emphatically discussed. In addition, macrochemical components (triglycerides, fatty acids) and their subsequent products (trans fatty acids, triglyceride polymers, etc.) were the core indicators for determining the multi-faceted nature of oils, and their existence was inevitable. The portable ultraviolet spectrometer represented by optical fiber spectrometer had been rapidly developed and popularized in recent years, and it also provided a good application basis for the adulteration prevention and control of such technologies in various stages of production, circulation, sales and application of edible oil. |
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