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Journal of Thermal Analysis and Calorimetry

, Volume 126, Issue 3, pp 1735–1746 | Cite as

Comparison of GC and DSC monitoring the adulteration of camellia oil with selected vegetable oils

  • Ruifen Li
  • Jiaoli Huang
  • Li Huang
  • Jianwen Teng
  • Ning Xia
  • Baoyao Wei
  • Mouming Zhao
Article

Abstract

This paper compared the potential application of gas chromatograph (GC) and differential scanning calorimetry (DSC) to verify adulteration of camellia oil (CMO) with sesame oil (SSO), sunflower oil (SFO), peanut oil (PNO), corn oil (CO) and canola oil (CNO) which are cheaper oils mixed as adulterants with CMO. DSC offers unique thermal profiling for each oil. A combination of analysis of FAs and fingerprint were applied for GC to detect the adulteration. According to a similarity calculation (with a standard below 0.9989) of included angle, the detection limit of sesame oil, sunflower oil and corn oil was 10 %, peanut oil 20 %, and rapeseed oil 30 %; for DSC, similarly CMOs had the unique fingerprint according to their DSC peak shape and thermodynamic parameters, and an adulteration contents of 5 % could be detected qualitatively. Satisfactory results were achieved from stepwise multiple linear regression analysis (SMLR) for the data of T on , T off , T peak, △H and peak height (H) of DSC to quantitatively predict the other five oils adulteration in CMO with R 2 to 0.999. The average error obtained from the error analysis corresponding to SMLR was 1.2620 %. The preliminary results presented in this study suggest that DSC analysis is an attractive tool in detecting SSO, SFO, PNO, CO and CNO adulteration in CMO.

Keywords

Adulteration DSC GC Camellia oil 

Notes

Acknowledgements

The authors gratefully acknowledge Guangxi University for their technical assistance in performing part of the experiments. This work was funded by the research projects of Guangxi scientific and technological (12118011-2A) and also project of college students’ experimental skills and science and technology innovation, Guangxi University (SYJN20131404). Furthermore, it was supported by the BaGui scholars team in “Food biotechnology,” the key laboratory “Intensive processing and Security Control of Guangxi Characteristic agricultural products” for Guangxi colleges and universities and the talent highland of food and drug safety evaluation in Guangxi.

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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2016

Authors and Affiliations

  • Ruifen Li
    • 1
  • Jiaoli Huang
    • 1
    • 2
  • Li Huang
    • 1
  • Jianwen Teng
    • 1
  • Ning Xia
    • 1
  • Baoyao Wei
    • 1
  • Mouming Zhao
    • 1
  1. 1.Light industry and food engineering collegeGuangxi UniversityGuangxiChina
  2. 2.College of Agriculture and food engineeringBaise UniversityGuangxiChina

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