粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2013年
9期
8-10
,共3页
甘油三酯氧化聚合物%甘油二酯异构体%蜡酯
甘油三酯氧化聚閤物%甘油二酯異構體%蠟酯
감유삼지양화취합물%감유이지이구체%사지
oxidized triacylglycerol polymers(TGP)%diglycerol isomers(DG isomers)%wax
橄榄油真实性最突出的问题是特级初榨橄榄油掺精炼橄榄油。脂肪酸组成分析的传统鉴别方法日益受到挑战，对基于橄榄油中的甘油二酯异构体、蜡质植物甾醇、反式脂肪酸、甘油三酯聚合物等若干重要的内源性鉴别标记物作了评介。特异性、灵敏度和准确性更加完善的方法尚待研究。
橄欖油真實性最突齣的問題是特級初榨橄欖油摻精煉橄欖油。脂肪痠組成分析的傳統鑒彆方法日益受到挑戰，對基于橄欖油中的甘油二酯異構體、蠟質植物甾醇、反式脂肪痠、甘油三酯聚閤物等若榦重要的內源性鑒彆標記物作瞭評介。特異性、靈敏度和準確性更加完善的方法尚待研究。
감람유진실성최돌출적문제시특급초자감람유참정련감람유。지방산조성분석적전통감별방법일익수도도전，대기우감람유중적감유이지이구체、사질식물치순、반식지방산、감유삼지취합물등약간중요적내원성감별표기물작료평개。특이성、령민도화준학성경가완선적방법상대연구。
The prominent problem of authenticity of olive oil was that extra virgin olive oil was blended with refined olive oil.The traditional identification method of fatty acid composition was challenged day by day. Some important endogenous identity markers such as diglycerol isomers,waxiness phytosterol, trans-fatty acids,and triglyceride of olive oil were commented. More perfect method for the specificity, sensitivity,and veracity still need to be studied.
