|
|||||
|
|
| 食用油脂掺伪鉴别模式的研究 | |
| 引用本文： | 钱向明,李桂华,李明奇,陆群,姜延超,马树实. 食用油脂掺伪鉴别模式的研究[J]. 中国油脂, 2005, 30(8): 50-53 |
| 作者姓名： | 钱向明 李桂华 李明奇 陆群 姜延超 马树实 |
| 作者单位： | 1. 河南工业大学,450052,郑州市嵩山南路140号 2. 中央储备粮郑州直属库,450066,郑州市 3. 吉林省植物油集团公司,130000,长春市 |
| 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. |
| 关 键 词： | 食用油脂 掺伪 鉴别 |
| 文章编号： | 1003-7969(2005)08-0050-04 |
| 收稿时间： | 2005-01-24 |
| 修稿时间： | 2005-01-24 |
Study on identification mode of edible oil adulteration |
|
| QIAN Xiang-ming,LI Gui-hua,LI Ming-qi,LU Qun,JIANG Yan-chao,MA Shu-shi. Study on identification mode of edible oil adulteration[J]. China Oils and Fats, 2005, 30(8): 50-53 | |
| Authors: | QIAN Xiang-ming LI Gui-hua LI Ming-qi LU Qun JIANG Yan-chao MA Shu-shi |
| Abstract: | 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. |
| Keywords: | edible oil adulteration distinguish |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |