کاربرد ترکیبات جزئی در تشخیص تقلبات روغن‌های گیاهی (مقاله مروری)

نوع مقاله: مقاله مروری

نویسندگان

1 دانش‌آموخته کارشناسی ‌ارشد علوم و صنایع غذایی، دانشگاه علوم پزشکی تبریز، تبریز، ایران

2 استادیار، گروه علوم و صنایع غذایی، دانشکده تغذیه،دانشگاه علوم پزشکی تبریز

3 استاد گروه علوم و صنایع غذایی، دانشگاه تبریز، تبریز ایران

چکیده

روغن‌ها و چربی‌ها دارای کاربردهای فراوانی در صنایع غذایی و تولید محصولات و فرآورده‌هایی غذایی  هستند. به‌دلیل اهمیت اقتصادی آن‌ها گاهی افراد سودجو برای کسب درآمد بیشتر به تقلب‌های مختلف دست می‌زنند. در روغن‌ها، تقلب‌ها به دو صورت مخلوط کردن روغن‌های دارای ارزش اقتصادی بالا با انواع ارزان‌تر و یا تقلب به‌صورت اشتباه در اطلاع‌رسانی برچسب از لحاظ منشأ جغرافیایی، نوع واریته و روش تولید هستند. در سال‌های اخیر، محققین روش‌های آنالیزی مختلفی را بر اساس روش‌های کروماتوگرافی مایع با کارایی بالا (HPLC) و کروماتوگرافی گازی (GC) برای تشخیص ترکیبات عمده و جزئی روغن‌ها پیشنهاد کرده‌اند. هدف از این مقاله، بررسی کاربرد ترکیبات جزئی روغن‌های خوراکی خام شامل استرول‌ها، توکوفرول‌ها، هیدروکربن‌ها، رنگ‌دانه‌ها، لیگنان، فنول‌ها و مقادیری از ترکیبات فرار در تشخیص تقلبات آن‌ها می‌باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Application of minor compounds in detection of vegetable oils adulteration (Review Article)

نویسندگان [English]

  • F. Hashempour-Baltork 1
  • M.A. Torbati 2
  • S. Azadmard-Damirchi 3
1 M.Sc Graduate of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran
2 Assistant Professor, Department of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran
3 Professor, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
چکیده [English]

Oils and fats have important roles in cooking, frying and salad dressings or in food formulations. Adulterants misusing from the oil market in different ways including blending expensive oils with cheaper ones or incorrect labeling to inform variety, geographical origin and production process method. In recent years, researchers have suggested several methods for analyzing oils and determination of their minor and major compounds based on the high-performance liquid chromatography (HPLC) and gas chromatography (GC) methods. The oils have a different composition of sterols, tocopherols, hydrocarbons, pigments, lignans and phenolic compounds which can be detected by HPLC and GC methods. The aim of this study was to evaluate and review the application of vegetable oil minor compounds including sterols, tocopherols, hydrocarbons, pigments, lignans, phenolic compounds and volatile compounds to detect of their adulteration.

کلیدواژه‌ها [English]

  • Sterol
  • Minor compounds
  • Oil adulteration
  • tocopherol
  • Chromatography

 

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