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Journal of Energy Chemistry 2015年第1期24卷 87-92页

作者： Rekha Sree Sunny Kuriakose Research & Development Center Bharathiar UniversityCoimbatore Tamil Nadu-641046 India Research & Postgraduate Department of Chemistry St. Thomas CollegePala Kerala-686574 India

Alkali salts of tungsten based heteropoly acids with different central atom such as P, Si and Co were prepared and evaluated for transes- terification of both edible and non-edible oils to their corresponding fatty acid methyl esters. The catalyst of sodium salt of tungstic acid with Co as central atom （Na5CoW12O40） showed optimum activity towards transesterification compared with other heteropoly tungstates. The catalysts activities were correlated with the observed physico-chemical characteristics derived from FT-infrared （FT-IR）, X-ray diffraction （XRD）, temperature-programmed desorption of ammonia （NH3-TPD） and carbon dioxide （CO2-TPD）. The Na5CoW12O40 catalyst exhibiting high activity even at 65 ℃ is due to the presence of strong acidic as well as basic sites. The disclosed catalyst is tolerable towards water and free fatty acids present in the oils. The influence of catalyst loading, reaction time and reaction temperature is studied to optimize the reaction parameters.

关键词： transesterification heteropoly tungstates cobalt alkali salts edible oils non-edible oils

Identification　and　mechanism　of　formation　of　certain　mutagenic　components　in　the　volatile　condensates　from　oxidized　and　heated　edible　oils

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Journal of Environmental Sciences 1994年第2期6卷 200-205页

作者： Bao Ziping He Jianquan Hou Fuzhong(Institute of Environmental Sciences, Beijing Normial University, Beijing 100875, China)

edible oils-rapeseed oil, soybean oil and peanut oil are heated in air at 270-280 ℃respectively. The volatile condensates are collected and analyzed by means of GC/MS. Eithercrotonaldehyde or 2-methylacrolein is found respectively in the condensates of rapeseed oil andsoybean oil. Neither crotonaldehyde nor 2-methylacrolein is found in the condensates of peanut *** of formation of crotonaldehyde is discussed.

关键词： edible oils volatile condensates mutagens crotonaldehyde 2-methylacrolein.

Relationship between oil fume mutagens in ambient air and the deterioration of heated edible oils

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Journal of Environmental Sciences 1995年第2期7卷 246-250页

作者： Bao Ziping, He Jianqun, Hou Fuzhong(Institute of Environmental Sciences , Beijing Normal University , Beijingl00875 , China)

ＲｅｌａｔｉｏｎｓｈｉｐｂｅｔｗｅｅｎｏｉｌｆｕｍｅｍｕｔａｇｅｎｓｉｎａｍｂｉｅｎｔａｉｒａｎｄｔｈｅｄｅｔｅｒｉｏｒａｔｉｏｎｏｆｈｅａｔｅｄｅｄｉｂｌｅｏｉｌｓＢａｏＺｉｐｉｎｇ，ＨｅＪｉａｎｑｕｎ，ＨｏｕＦｕ... 详细信息

ＲｅｌａｔｉｏｎｓｈｉｐｂｅｔｗｅｅｎｏｉｌｆｕｍｅｍｕｔａｇｅｎｓｉｎａｍｂｉｅｎｔａｉｒａｎｄｔｈｅｄｅｔｅｒｉｏｒａｔｉｏｎｏｆｈｅａｔｅｄｅｄｉｂｌｅｏｉｌｓＢａｏＺｉｐｉｎｇ，ＨｅＪｉａｎｑｕｎ，ＨｏｕＦｕｚｈｏｎｇ（Ｉｎｓｔｉｔｕｔｅｏｆ...

关键词： edible oils anisidine value C18 : 3 : α , β - unsaturated aldehydes : oil fume mutagens.

Establishment of a Spectral Database for Rapid Classification of edible oils by MALDI-MS

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Establishment of a Spectral Database for Rapid Classificatio...

Impact of Single Wavelength (532 nm) Irradiation on the Physicochemical Properties of Sesame Oil

第三届全国质谱分析学术报告会

作者： Zhongping Yao Department of Applied Biology and Chemical Technology The Hong Kong Polytechnic University

Characterization of edible oils is essential to ensure the quality and safety of edible oils. Matrix-assisted laser desorption/ionization mass spectrometry（MALDI-MS） has been proved to be a powerful tool for rapid analysis of edible oils. In this study, thirty types of edible oils and about one thousand edible oil samples were collected and analyzed using MALDI-MS, and the spectra obtained were used to construct a MALDI-MS spectral database of edible oils. The spectra of various edible oils were analyzed and compared, and the characteristic peaks and spectral features of each edible oil were obtained. edible oils were divided into eight groups based on their characteristic spectral patterns. We demonstrated that various edible oils could be classified based on their MALDI-MS spectra, principal component analysis and partial least square-discriminant analysis. Differentiation of counterfeit edible oils and gutter oils from normal edible oils could also be achieved based on the MALDI-MS spectra. The establishment of this spectral database has made rapid classification of edible oils by MALDI-MS become practically available.

关键词： edible oils MALDI-MS classification characteristic peaks statistical analysis

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Journal of Materials Science and Chemical Engineering 2022年第4期10卷 1-15页

作者： Alaa Ahmed Mudawi Ali A. S. Marouf Institute of Laser Sudan University of Science and Technology Khartoum Sudan

This paper investigates the influence of green laser (532 nm) radiation on some physicochemical properties of sesame oil before and after storage period of 15 consecutive days. The samples of sesame oil were irradiated with diode laser beam with wavelength 532 nm and 1 W output power, to duration times of 10, 20, 30, 40, 50 and 60 minutes, and kept for a storage period of 15 consecutive days along with an untreated control at ambient conditions. Physicochemical properties like acid value, ester value, free fatty acids, peroxide value, density, refractive index, viscosity, and moisture of sesame oil were studied. Fourier transform infrared spectroscopy was used to evaluate the degree of oxidation after irradiation processes. Their properties were compared at the 1st and 15th day of storage. Study reveals that green laser irradiation increases ester value, saponification, acid value, free fatty acids, peroxide value, viscosity and moisture content of sesame oil;while, it slightly changes refractive index and density. Study also indicates that the storage period of 15 days decreases the ester value, saponification value, and moisture content;while, it accelerates acid value, free fatty acid, peroxide value, density viscosity, and slightly increases the refractive index. Meanwhile, FTIR spectra of the stored samples revealed a notable difference due to the green laser irradiation and storage. These results suggest that exposing sesame oil to the green laser irradiation influences their oxidation stability and quality.

关键词： edible oils Food Irradiation Physicochemical Characteristics Quality Constants Sesame Oil

Studies of the quality parameters of blended oils and sensory evaluation of gram flour products

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Grain & Oil Science and Technology 2020年第4期3卷 138-145页

作者： Mounica Sura Vineela Sai Megavath Asif Shareef Mohammad Saritha Pendyala Madhuri Kulkarni Anitha Sreeyapureddy Shanthi Kuthadi Department of Food Technology Jawaharlal Nehru Technological UniversityAnantapur 515002India R&D Division Sri Yuva Biotech Pvt LtdHyderabad 500007India Department of Biotechnology Mahatma Gandhi UniversityNalgonda 508001India Department of Biotechnology Sri Krishnadevaraya UniversityAnantapur 515002India Department of Microbiology Osmania UniversityHyderabad 500007India

Blended oils have many uses when compared with single oils,due to presence of high Omega9 *** help in brain development and reduce the risk of heart *** investigation of blended oils was chosen taking into consideration the regular use of coconut oil(CO),palm oil(PAO),peanut oil(PO),and groundnut oil(GO),and using these blends three popular South Indian snacks were *** oil blending was in the proportion of 50:50 using four different *** study includes the physicochemical properties of blended oils such as their p H,colour,nutritional assessment,and changes in the parameters of mixed ***,these oil mixes were utilized for preparing different types of gram flour snacks including potato fries,pakoda,and *** shelf life of the snacks was studied,considering the changes in their synthetic and tangible *** changes seen in the oil separated from the fried items were very close to that of the *** assessment of the prepared fritters showed that they were synthetically safe to eat for up to two *** oil blends(CO:PO,CO:PAO,CO:GO,PO:GO,PO:PAO,and GO:PAO)were prepared *** the blended oils,coconut oil with peanut oil showed the highest spread ability,while groundnut oil with palm oil showed the lowest spread *** coconut and groundnut oil blend showed the highest ratio(58.8%)of unsaturated to saturated fatty *** linoleic acid(18:2;24.3%),α-linoleic acid(18:2;5%),oleic acid(18:1;25%),capric acid(2.8%),lauric acid(1.8%),myristic acid(1.6%),palmitic acid(16:0;14.5%),and steric acid(18:0;9.2%)were seen in the coconut and groundnut oil *** palm and peanut oil blend showed the least ratio(51.4%)for unsaturated and saturated oils,with oleic acid(21%),lauric acid(1.9%),andα-linoleic acid(2%).Among all the blended oils,coconut oil mixed with groundnut oil showed the highest level of acceptability for gram flour *** content of free fatty acids was very h

关键词： edible oils Blending Free fatty acid Shelf life study Sensory characteristics Peroxide value

An ultrasensitive time-resolved fluorescent immunoassay method for determination aflatoxins B1 in edible oil

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Oil Crop Science 2016年第3期1卷 57-64页

作者： Du Wang Zhaowei Zhang Peiwu Li Qi Zhang Jin Mao Li Yu Wen Zhang Xiaoxia Ding Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan China Key Laboratory of Biology and Genetic Improvement of Oil Crops Ministry of Agriculture Wuhan China Key laboratory of Detection for My cotoxins Ministry of Agriculture Wuhan China Laboratory of Risk Assessment for oilseeds Products (Wuhan) Ministry of Agriculture Wuhan China Quality Inspection and Test Center for oilseeds Products Ministry of Agriculture Wuhan China

edible oil is one major nutritional ingredient to human and widely consumed directly. The contamination of aflatoxin B1 （AFB1） in edible oils has been attracted exten-sive efforts due to its hazard to human health and life. To avoid the digestion of edible oils contaminated by AFB1 the development of rapid and sensitive sensing method for AFB1 is required. Herein, a quantitative, sensitive and rapid method for AFB1 detection in edible oils was proposed by using ultrasensitive time-resolved fluorescent immunosensing （TRFIS） method. This method poses unique advantages from both time-resolved fluorescent sens-ing method and immunochromatographic assay format. The nanospheres were modified with fluorescent europium and then captured the home-made monoclonal antibody against AFB1 （3G1）. After optimization, by using a competitive immunosensing manner, this TRFIS method has a detectable linear range of 0.54-20.0 μg/kg with minimum detectable concen-tration of 0.18μg/kg. It can be completed merely within 10 min with recovery from 87.0% to 121.9%. The agreement was observed between the results by TRFIS and high perfor-mance liquid chromatography （HPLC） methods. This research provides a promising sens-ing method for sensitive and rapid determining AFB1 in edible oils.

关键词： time-resolved fluorescent immunosensing (TRFIS) europium label aflatoxin B1 (AFB1) edible oils

Separation, Identification and Determination of Triglycerides in Vegetable Oil Samples

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Journal of Food Science and Engineering 2011年第3期1卷 183-190页

作者： N．A．Fakhri H. K. Qadir Department of Chemistry College of Education/Scientific Departments University of Salahaddin Erbil lraq Department of Chemistry College of Pharmacy Hawler Medical University Erbil Iraq

Abstract： Olive oil adulteration with less expensive edible oils is a major issue for the olive oil industry. Eleven vegetable oils were selected and purchased from different markets in Iraqi Kurdistan region （Erbil City center）. In this study high performance liquid chromatography （HPLC） on reversed-phase （RP） column with refractive index （RI） detector was used to classify some components in different edible oils depending on calculation of partition number. Adulteration of one of the olive oil samples （01） was identified, due to the appearance of glycerol trilinoleate （LLL） peak in the HPLC chromatogram, while this peak is not present in HPLC chromatograms of other olive oil samples. To ensure the presence of LLL a standard concentration of LLL was added to the sample and increasing the peak height at the retention time of LLL indicates the presence of LLL and the adulteration of olive oil sample.

关键词： HPLC separation identification triacylglycerides edible oils adulteration.

Biodiversity and Its Future with edible Oil Crops and Malaysian Palm Oil

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Biodiversity and Its Future with Edible Oil Crops and Malays...

水涂层的Fe3O4分散微萃取食用油中3-氯-1,2-丙二醇

2012 2nd International Conference on Environment and Industrial Innovation（ICEII 2012）

作者： Benjamin Loh Lu-Wee Tang Malaysian Palm Oil Council 2 Floor Wisma Sawit Lot 6 Jalan Perbandaran 47301 Kelana JayaSelangor D.E Malaysia

The preservation of biodiversity has become a major concern in many countries as human activities threaten to impact biodiversity in a global scale. Land use changes promoted by production of edible oil crops globally have been singled out as one of the biggest contributors to biodiversity loss. In the Americas and Australia, the attention is on the conventional soybean production;whereas Southeast Asia’s palm oil industry is scrutinised. As edible oil production continues to grow towards a future of an increasing world population, the focus is on how developing countries such as Malaysian can continue to ensure the preservation of biodiversity. Developed countries should also take stock on how their edible oil production is affecting biodiversity loss in the present as well as past influences. The traditional perception of biodiversity loss through deforestation is investigated considering today’s dynamic climate change circumstances. This paper examines the issues on biodiversity while painting a rationalistic perspective towards the growth and purpose of edible oil production in various places around the world. This paper also examines the sustainability of Malaysian palm oil industry and explains how palm industries can, in the long term, have the advantage of being more sustainable edible oil source compared with conventional oils such as soy beans and rapeseed.

关键词： Biodiversity Palm Oil edible oils Malaysia Environment

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水涂层的Fe3O4分散微萃取食用油中3-氯-1,2-丙二醇