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http://dx.doi.org/10.5806/AST.2014.27.1.66

Discrimination of vegetable oils by stable carbon isotope ratio and fatty acid composition  

Kim, Jae-Young (Accident Prevention and Assessment Division, National Institute of Chemical Safety, Ministry of Environment)
Lee, Sang-Mok (Pesticide and Veterinary Drug Residues Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
Chang, Moon-Ik (Pesticide and Veterinary Drug Residues Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
Cho, Yoon-Jae (Pesticide and Veterinary Drug Residues Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
Chae, Young-Sik (Pesticide and Veterinary Drug Residues Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
Publication Information
Analytical Science and Technology / v.27, no.1, 2014 , pp. 66-77 More about this Journal
Abstract
This study was carried out to examine the authenticity discrimination of circulated vegetable oils by using carbon isotope ratio (${\delta}^{13}C$) and fatty acid composition. This analysis was applied to vegetable oils which we can buy in Korean markets, and the analytical instrument was measured by using EA-IR/MS for ${\delta}^{13}C$ and GC/FID for fatty acid composition. ${\delta}^{13}C$ was separated into 3 groups as $C_3$ plant including sesame oil, $C_4$ plant including maize oil, and rice bran oil. Fatty acid composition was significantly different among vegetable oils. In addition, the interval of low and high price vegetable oils was classified through the scatter plot analysis showing the correlation of the ${\delta}^{13}C$ and fatty acid composition. Therefore, through a simultaneous determination of the ${\delta}^{13}C$ and fatty acid composition, we are able to determine the majority of vegetable oils. It help to ensure food safety in Korean market by exclusion of economically modified adulteration in food.
Keywords
vegetable oil; stable carbon isotope ratio; fatty acid composition;
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Times Cited By KSCI : 3  (Citation Analysis)
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