期刊
FOOD CHEMISTRY
卷 394, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133300
关键词
Fatty acid ethyl esters (FAEE); Fraud detection; Method validation; OLEUM; Olive oil; Soft deodorization
资金
- EC within the Horizon 2020 Program (2014-2020) [635690]
In this study, a method for determining FAEE in olive oils using SPE/GC-FID was presented. The method was validated and internationally tested, showing good linearity, low LOD and LOQ, and stable repeatability. Additionally, the method provided advantages in terms of time and solvent reduction compared to the official method.
In this work a SPE/GC-FID method, incorporating the use of a 1-g silica cartridge, for the determination of FAEE in olive oils is presented. The procedure has been fully validated, initially 'in-house' and subsequently by an international validation study involving sixteen laboratories from Europe, the United States of America, and China. Key performance parameters of the method are: (1) Linearity in the 10-134 mg/kg range (R-2 > 0.999), (2) LOD and LOQ < 0.5 mg/kg, (3) RSDr < 10%, (4) RSDR < 20% (for 4 out of 5 test materials). In addition, the method has been demonstrated to provide equivalent results to the Official Method (Commission Regulation 2568/91) while providing advantages in terms of reductions in time and solvents and ease of automation. In fact, the proposed protocol requires 30 mL solvents and takes 1.5 h per determination instead of the 350 mL and 6 h needed in the UE Official Method.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据