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| Olive oil adulteration identification using elemental analysis-stable isotope ratio mass spectrometer coupled with chemometrics |
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| DOI： |
| KeyWord:olive oil adulteration elemental analysis stable isotope ratio mass spectrometer chemometrics |
| FundProject:海关总署科技计划项目(2020HK190)；广州海关科技计划项目(20200GZCK-024) |
| Author Name | Affiliation | | HOU Yingye1, WANG Zhiyuan1, XIE Jianjun1, WANG Lu1, CHEN Wenrui1,
CAI Cuiling1, XI Xinglin1, DING Bo2, ZENG Guangfeng1 | (1.Guangzhou Customs Technology Center, Guangzhou 510623,China； 2.School of Pharmacy, Guangzhou
Medical University, Guangzhou 511436,China |
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| Abstract: |
| To establish a rapid detection method for the adulteration of olive oil，extra virgin olive oil, maize oil, lard, beef tallow and duck fat were used as materials, and an elemental analysis-stable isotope ratio mass spectrometer determining δ13C,δ18O and δ2H couple with chemometrics was established to identify olive oil adulteration. Two statistical analysis methods, principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), were used to establish identification models for different oils and olive oil adulteration. The results showed that the δ13C,δ18O and δ2H of olive oil range from -30.411×10-3--28.996×10-3, 23.583×10-3-25.581×10-3 and -163.611×10-3--132.251×10-3, respectively. The accuracy of the OPLS-DA identification model of olive oil, maize oil, lard, beef tallow and duck fat was slightly better. The VIP values of δ13C, δ2H and δ18O were 1.056, 0.997 and 0.943, respectively. When adulterating olive oil with the other four kinds of oils, the OPLS-DA identification models could clearly distinguish olive oil from adulterated oil. The limits of determination of maize oil, lard, beef tallow and duck fat adulterated in olive oil were 5.8%, 5.6%, 6.4% and 12.5% respectively by PCA-Class model, and the test sample verification accuracy could reach 100%. The identification models constructed are accurate and reliable, and can effectively |
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