运用微观法识别真假食用油的研究

保证食用油品质的关键是从识别食用油的真假入手，而鉴定油品质的常规方法是着眼于“宏观”现象，诸如测定一些物理、化学参数，包括折光率、熔点、碘值、皂化值、非皂化物含量等来评价其品质，但这些宏观现象很容易通过不同油种的调配来获取，从而达到造假目的，为准确评定食用油的品质。经过多种方法进行实验，选取以“微观”法即测定食用没事的主要成份-脂肪酸的分布，便可准确揭示油的真正品质。因为食用油中脂肪酸成份分布很广，而不同种类的油又各具特征，想通过不同油类调配取得是很困难的。

Study on recognizing true or false edible oil

Recognizing true or false edible oil is a key problem of ensuring the quality of edi- ble oil. Although the quality of edible oil is evaluated by such physital or chemical indexes as its refractive index, melting point, iodine value, saponification value, and content of un- saponified subitance etc., the index values can be obtained by mixing different kinds oil thgether. Therefore, it is unreliable for us to evaluate the quality of edible depending on such indexes. The determination of distribution of fatty acid is used for evaluating the quali- ty of edible oil because different kinds of oils have different feature of their fatty acid ingredi- ents distribution. It is difficult mixing different kinds of oils so as to make bad oil with the same fatty acid distribution as the good oil, therefore, this method of evaluating oil is thought to be reliable.