摘要
根据掺伪油脂的种类、有关成分进行全方位的分析与判断,找出其差异性,并依据油脂的差异性,采用建立的四级掺伪鉴别模式进行油脂理化、脂肪酸组成、甘三酯结构以及个别油脂的特性分析,即以较系统的分析方法与技术,可解决目前油脂掺伪分析中的定性及定量问题。
According to the kinds of oil adulteration and relational component, its differences were found by omnidirectional and flexible judgement. From the differences, the four level distinguish mode was used to analyze physicochemical character and fatty acid component, triglyceride configuration and special character of individual lipid, Through the sustemic analysis method and technology, some present problems appearing in the qualitative and quantitative analysis of oil aduheration could be solved.
出处
《中国油脂》
CAS
CSCD
北大核心
2005年第8期50-53,共4页
China Oils and Fats
关键词
食用油脂
掺伪
鉴别
edible oil
adulteration
distinguish
