Application of triacylglycerol and fatty acid analyses to discriminate blended sesame oil with soybean oil

作者：Park Young Woo; Chang Pahn Shick; Lee JaeHwan^*

来源：Food Chemistry, 2010, 123(2): 377-383.

DOI：10.1016/j.foodchem.2010.04.049

• Blended sesame oil
• Triacylglycerols
• Fatty acids
• HPLC-ELSD
• GC-FID

Triacylglycerols (TAGS) and fatty acids in the mixture of sesame oil (SO) with soybean oil were analysed using high performance liquid chromatography (HPLC)-an evaporative light scattering detector (ELSD) and gas chromatography (GC)-a flame ionisation detector (FID). Relative percentage of linolenic acid increased rapidly compared to those of oleic and linoleic acids as the ratio of soybean oil increased in the blended SO. Peak responses of trilinolein (LLL) and trilinolenin (LnLnLn) by HPLC-ELSD was higher than those by GC-FID from the same concentration of TAGs. The presence of LLLn peak, the contents of linolenic acid, and the relative ratio of L/S, O/Ln, and L/Ln from fatty acids or LLL/OOO from TAGs could be useful indicators to detect the blended SO with soybean oil. TAG analysis by HPLC-ELSD coupled with fatty acids by GC-FID can be useful methods to discriminate blended SO with soybean oil.

• 出版日期2010-11-15