| 花生油生产过程中稳定同位素变化规律及影响因素研究 |
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| 引用本文： | 王道兵,岳红卫,高冠勇,宋立里,武竹英,王一路,钟其顶,张柏林.花生油生产过程中稳定同位素变化规律及影响因素研究[J].核农学报,2020,34(Z1):104-109. |
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| 作者姓名： | 王道兵 岳红卫 高冠勇 宋立里 武竹英 王一路 钟其顶 张柏林 |
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| 作者单位： | 1北京林业大学生物科学与技术学院, 北京 100083;2中国食品发酵工业研究院, 北京 100015;3中轻食品检验认证有限公司, 北京 100015;4山东金胜粮油集团有限公司, 山东 临沂 276600 |
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| 基金项目： | 科技部国家重点研发计划(2017YFE0110800、2016YFE0113200),科技部“十三五”重大科技计划(2016YFF0203903),欧盟地平线2020计划(635690-OLEUM、727864-EU-China-Safe) |
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| 摘 要： | 花生油的稳定同位素特征研究是该技术应用于花生油掺假检测的基础,为探究花生油生产过程中碳、氢、氧的稳定同位素比值变化规律及其受产地、年份的影响,本试验收集了3个年份6个省份的花生样品,利用稳定同位素比值质谱仪(IRMS)测定油脂中3种元素的稳定同位素比值(δ13C、δ2H和δ18O)。结果表明,不同产地花生样品中,油脂的δ13C、δ2H和δ18O值均不相同。以δ13C为例,平均值由大到小依次为湖北>辽宁>广东>山东>河南>江苏,部分省份之间差异显著(P<0.05);因年份不同油脂稳定同位素特征也存在差异。另外,研究结果表明不同生产阶段的油脂中稳定同位素特征几乎一致,加工工艺的差异未改变油脂的稳定同位素分馏。可见,油脂中保留了花生的稳定同位素特征。本研究结果为花生油掺假检测技术研究提供了理论基础与应用可行性。
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| 关 键 词： | 花生 稳定同位素 分馏 加工过程 |
| 收稿时间： | 2020-11-26 |
Stable Isotopic Variation and Influence Factors in Peanut Oil During Processing |
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| WANG Daobing,YUE Hongwei,GAO Guanyong,SONG Lili,WU Zhuying,WANG Yilu,ZHONG Qiding,ZHANG Bolin.Stable Isotopic Variation and Influence Factors in Peanut Oil During Processing[J].Acta Agriculturae Nucleatae Sinica,2020,34(Z1):104-109. |
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| Authors: | WANG Daobing YUE Hongwei GAO Guanyong SONG Lili WU Zhuying WANG Yilu ZHONG Qiding ZHANG Bolin |
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| Institution: | 1College of Biological Science & Biotechnology, Beijing Forestry University, Beijing 100083;2China National Research Institute of Food and Fermentation Industries, Beijing 100015;3SinoLight Food Certification & Inspection Corporation Limited, Beijing 100015;4Jinsheng Cereals & Oils Group Co., Ltd, Linyi, Shandong 276600 |
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| Abstract: | The characteristic and variation of stable isotope in peanut oil is the basis of the application of stable isotopic technique for adulteration detection of peanut oil. To investigate the variation of δ13C、δ2H and δ18O during peanut oil processing, and the influence of geographic origin and harvest year, peanut samples were collected from 6 provinces in 3 years. The stable isotope ratios of the three elements (δ13C、δ2H and δ18O) were analyzed via isotope ratio mass spectrometer (IRMS). The results showed that the mean value of δ13C、δ2H and δ18O in peanut oils from different regions were different. For example, the average value of δ13C from different regions was as follows: Hubei>Liaoning>Guangdong>Shandong>Henan>Jiangsu, with significant difference (P<0.05) between some samples. There were also differences between samples from different years. The difference of processing technology had no effect on the stable isotope fractionation of peanut oil, while the stable isotope characteristics in different production stages were almost the same. Therefore, peanut oil kept the stable isotope characteristic of peanut. The results would provide the theoretical basis and application feasibility for peanut oil adulteration detection. |
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| Keywords: | peanut stable isotope fractionation processing |
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