9 - 食品科学技术学报页

Food chemistry, 2012, 134(4): 2283 - 2290.
[3]摇 Monfreda M, Gobbi L, Grippa A. Blends of olive oil and
seeds oils: characterisation and olive oil quantification
using fatty acids composition and chemometric tools. Part
II[J]. Food chemistry, 2014, 145: 584 - 592.
[4]摇 李娟, 范璐, 邓德文, 等. 近红外光谱法主成分分析 6
种植物油脂的研究[J]. 河南工业大学学报: 自然科学
版, 2008,29(5): 18 - 21.
[5]摇 Ruiz鄄Sambl佗s C, Marini F, Cuadros鄄Rodr侏guez L, et al.
Quantification of blending of olive oils and edible vegeta鄄
ble oils by triacylglycerol fingerprint gas chromatography
and chemometric tools[J]. Journal of Chromatography B,
2012, 910: 71 - 77.
[6]摇 Ruiz鄄Sambl佗s C, Cuadros鄄Rodr侏guez L, Gonz佗lez鄄Casado
A, et al. Multivariate analysis of HT / GC鄄(IT) MS chro鄄
matographic profiles of triacylglycerol for classification of
olive oil varieties[J]. Analytical and Bioanalytical Chem鄄
istry, 2011, 399(6): 2093 - 2103.
[7]摇 魏明, 曹新志,廖成华. 常见植物油鉴别及掺伪的气相
色谱新检测法 [ J]. 食品科学,2003, 24 (12): 103 -
106.
[8] 摇 Chen Huilun, Angiuli M, Ferrari C, et al. Tocopherol
speciation as first screening for the assessment of extra
virgin olive oil quality by reversed鄄phase high鄄perform鄄
ance liquid chromatography / fluorescence detector [ J ].
Food Chemistry, 2011, 125(4): 1423 - 1429.
[9] 摇 Blanch G P, Caja M M, Ruiz del Castillo M L, et al.
Comparison of different methods for the evaluation of the
authenticity of olive oil and hazelnut oil[ J]. Journal of
Agricultural and Food Chemistry, 1998, 46(8): 3153 -
3157.
[10]摇 Spangenberg J E, Ogrinc N. Authentication of vegetable
oils by bulk and molecular carbon isotope analyses with
emphasis on olive oil and pumpkin seed oil[J]. Journal
of Agricultural and Food Chemistry, 2001, 49 ( 3 ):
1534 - 1540.
[11]摇 Hrastar R, Petrisic M G, Ogrinc N, et al. Fatty acid
and stable carbon isotope characterization of Camelina
sativa oil: implications for authentication[J]. Journal of
Agricultural and Food Chemistry, 2009, 57(2): 579 -
585.
[12]摇 Vaclavik L, Cajka T, Hrbek V, et al. Ambient mass
spectrometry employing direct analysis in real time
(DART) ion source for olive oil quality and authenticity
assessment[ J ]. Analytica Chimica Acta, 2009, 645
(1): 56 - 63.
[13]摇 Catharino R R, Haddad R, Cabrini L G, et al. Charac鄄
terization of vegetable oils by electrospray ionization
mass spectrometry fingerprinting: classification, quality,
adulteration, and aging [ J ]. Analytical Chemistry,
2005, 77(22): 7429 - 7433.
[14]摇 Law W S, Chen H W, Balabin R, et al. Rapid finger鄄
printing and classification of extra virgin olive oil by mi鄄
crojet sampling and extractive electrospray ionization
mass spectrometry[J]. Analyst, 2010, 135(4): 773 -
778.
[15]摇 吴静珠, 刘翠玲, 李慧, 等. 近红外光谱技术在食用
油种类鉴别及脂肪酸含量检测中的应用[ J]. 北京工
商大学学报:自然科学版 , 2010,28(5): 56 - 59.
[16]摇 张菊华, 朱向荣, 尚雪波, 等. 近红外光谱结合偏最
小二乘法用于纯茶油中掺杂菜籽油和大豆油的定量
分析 [J]. 食品工业科技, 2012(3):334 - 336.
[17]摇 杨佳, 武彦文, 李冰宁, 等. 近红外光谱结合化学计
量学研究芝麻油的真伪与掺伪[ J]. 中国粮油学报,
2014,29(3): 114 - 119.
[18]摇 Christy A A, Kasemsumran S, Du Y, et al. The detec鄄
tion and quantification of adulteration in olive oil by
near鄄infrared spectroscopy and chemometrics[ J]. Ana鄄
lytical Sciences, 2004, 20(6): 935 - 940.
[19]摇 Rohman A, Man Y B C, Yusof F M. The use of FTIR
spectroscopy and chemometrics for rapid authentication
of extra virgin olive oil[J]. Journal of the American Oil
Chemists蒺 Society, 2014, 91(2): 207 - 213.
[20]摇 Baeten V, Fern佗ndez P J A, Dardenne P, et al. Detec鄄
tion of the presence of hazelnut oil in olive oil by FT鄄Ra鄄
man and FT鄄MIR spectroscopy[ J]. Journal of Agricul鄄
tural and Food Chemistry, 2005, 53 ( 16 ): 6201 -
6206.
[21]摇 吴静珠, 石瑞杰, 陈岩, 等. 基于 PLS鄄LDA 和拉曼光
谱快速定性识别食用植物油 [ J]. 食品工业科技,
2014,35(6): 55 - 58.
[22]摇 黄秀丽, 黄飞, 陈嘉聪, 等. 8 种食用植物油的荧光
光谱分析 [ J ]. 食品工业科技, 2014, 35 ( 14 ):
64 - 67.
[23]摇 譒mejkalov佗 D, Piccolo A. High鄄power gradient diffusion
NMR spectroscopy for the rapid assessment of extra鄄vir鄄
gin olive oil adulteration [ J]. Food Chemistry, 2010,
118(1): 153 - 158.
[24]摇 Vigli G, Philippidis A, Spyros A, et al. Classification
of edible oils by employing 31P and 1H NMR spectros鄄
copy in combination with multivariate statistical analy鄄
sis. A proposal for the detection of seed oil adulteration
in virgin olive oils[J]. Journal of Agricultural and Food
Chemistry, 2003, 51(19): 5715 - 5722.
6 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2014 年 11 月