تشخیص تقلب افزودن روغن‌های گیاهی (پالم، سویا و ذرت) به روغن زیتون با استفاده از کروماتوگرافی مایع با کارآیی بالا و پروفایل توکوفرول ها و توکوتری انول ها

نویسندگان
الهام بنفشه چین 1
سجاد پیرسا 2
صابر امیری 3
1 کارشناس آزمایشگاه معاونت غذا ودارو دانشگاه علوم پزشکی ارومیه
2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه ارومیه
3 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه ارومیه
10.52547/fsct.18.117.229
چکیده
روغن زیتون به دلیل خواص و ویژگی­های منحصر به فرد از نظر تغذیه­ای جایگاه بسیار بالا و شناخته شده­ای را در جوامع مختلف به خود اختصاص داده است، ولی با توجه به قیمت بالای این محصول همواره مورد تهدید برای انواع تقلبات است. توکوفرول­ها و توکوتری­ انول­ها در چربی­ها و روغن­ها به مقدار کمی (حدود 35/0 درصد) وجود دارند. در این تحقیق تقلب افزودن روغن­های گیاهی (پالم، سویا و ذرت) به روغن زیتون به روش مقایسه پروفایل توکوفرول­ها و توکوتری­ انول­ها با استفاده از دستگاه کروماتوگرافی مایع با کارآیی بالا مورد بررسی قرار گرفت. از طرح آماری مخلوط[1] برای طراحی آزمایشات مربوط به اندازه­گیری توکوفرول­ها استفاده شد. نمونه‌های روغن تقلیب شده پس از حل شدن در n-هگزان به دستگاه کروماتوگرافی مایع با کارآیی بالا با ستون کروماتوگرافی NH2 و دتکتور فلورسانس طول موج 294 و320 نانومتر به ترتیب برای تحریک و نشر جهت شناسایی و آنالیز توکوفرول­ها و توکوتری‌انو­ل‌ها تزریق شد. در بین تمامی توکوفرول­ها و توکوتری­انول­ها، آلفاتوکوفرول در روغن زیتون غالب بود. لذا در صورت ترکیب با سایر روغن­ها ترکیب اولیه توکوفرول­ها تغییر می­یابد. از بین روغن­هایی که به روغن زیتون اضافه شده اند، روغن پالم تأثیر بسیار چشمگیر و قابل توجهی در مساحت پیک توکوتری­انول­ ها داشت. روغن پالم و ذرت تأثیر بسزایی بر روی پیک بتاتوکوفرول داشت. در مخلوط روغن زیتون با روغن ذرت و سویا، مقدار گاما-توکوفرول به طور قابل توجهی افزایش یافت. روغن سویا تأثیر بسزایی بر روی پیک دلتاتوکوفرول داشت. بنابراین، می­توان نتیجه گرفت که دلتاتوکوفرول شاخص شناسایی تقلب­ افزودن روغن سویا در روغن زیتون است. نتایج به دست آمده نشان داد که ارتباط معنی­دار بین میزان توکوفرول­ها و توکوتری­انول­ها و تقلب افزودن روغن­های پالم، سویا و ذرت به روغن زیتون وجود دارد. بنابراین روش ارائه شده روش مناسبی برای شناسایی و تعیین تقلبات روغن زیتون می‌باشد.


[1] mixture design Design Expert 10.0 software
کلیدواژه‌ها
توکوفرول
توکوتری‌انول
روغن پالم
روغن سویا
روغن ذرت
روغن زیتون

موضوعات

عنوان مقاله English

Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile

نویسندگان English

Elham Banafshechin 1
Sajad Pirsa 2
saber Amiri 3
1 Food and Drug Admimistration, Urmia University of Medical Sciences, Urmia, Iran
2 Associate professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, PO Box 57561‑51818, Urmia
3 Assistant professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Urmia University, PO Box 57561‑51818, Urmia
چکیده English

Olive oil due to its unique properties and characteristics in terms of nutrition has a very high and well-known position in various societies, but due to the high price of this product is always threatened by all kinds of fraud. Tocopherols and tocotrienols are present in small amounts (about 0.35%) in fats and oils. In this study, the fraud of adding vegetable oils (palm, soybean and corn) to olive oil was investigated by comparing the profiles of tocopherols and tocotrienols using HPLC (High-Performance Liquid Chromatography). The mixture statistical design was used to design experiments related to the measurement of tocopherols. After dissolving in n-hexane, the counterfeit oil samples were injected into HPLC with NH2 column chromatography and 294 and 320 nm fluorescence detectors, respectively, for stimulation and diffusion to identify and analyze tocopherols and tocotrienols. Among all tocopherols and tocotrienols, alpha-tocopherol was predominant in olive oil. Therefore, if combined with other oils, the initial composition of tocopherols changes. Among the oils added to olive oil, palm oil had a very significant effect on the peak area of the tocotrienols. Palm and corn oil had a significant effect on the beta-tocopherol peak. In the mixture of olive oil with corn and soybean oil, the amount of gamma-tocopherol increased significantly. Soybean oil had a significant effect on the peak of delta-tocopherol. Therefore, it can be concluded that delta-tocopherol is an indicator of fraud in adding soybean oil to olive oil. The results showed that there is a significant relationship between the amount of tocopherols and tocotrienols and the fraudulent addition of palm, soybean and corn oils to olive oil. Therefore, the proposed method is a suitable method for identifying and determining fraudulent olive oil.

کلیدواژه‌ها English

Tocopherol
Tocotrienol
Palm oil
Soybean oil
Corn oil
Olive Oil
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