期刊
FOOD CHEMISTRY
卷 134, 期 4, 页码 2453-2458出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.048
关键词
Grape seed oil; Principal Component Analysis; H-1 NMR; FT-IR; Composition
资金
- CNCSIS [928, 240/2007-2010]
- University Politehnica of Bucharest [5159]
In the present study, we developed a method for the grape seed oil compositional characterisation using H-1 NMR spectroscopy directly applied on oils without sample derivatisation (as triglycerides). Using H-1 NMR spectroscopy data and systems of chemometric equations, we established the composition of grape seed oils on four classes of fatty acids. Spectral information from H-1 NMR and FT-IR spectroscopy was used to make the differences between grape seed oils and genuine common oils. Applying the PCA (Principal Component Analysis) method to the spectral information, it was evaluated the application potential in authenticity control of grape seed oils from common genuine oils (sunflower, soybean, linseed and rapeseed). (C) 2012 Elsevier Ltd. All rights reserved.
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