食用油脂の示差熱分析 (第7報) : ゴマ油, オリブ油の純度判定への応用

概要

論文の詳細を見る
As a means for purity discrimination of sesame oil or olive oil, continuous cooling and heating differential thermal analysis (DTA) was carried out in a low-temperature range of from 0°C to -100°C. The samples used were three kinds of pure sesame oil, three kinds of pure olive oil; and soybean oil, cotton-seed oil, kapok oil, rape-seed oil, peanut oil, and linseed oil for 6 references. 1) Cooling DTA curve of sesame oil showed three exothermic peaks at -16, -38, and -64°C, the size and height of these peaks being the same. Heating DTA curve showed endothermic peaks, small ones at -71 and -33°C and a large sharp one at -17°C. 2) Cooling DTA curve of olive oil showed small exothermic peaks at -19 and -32°C and a very large and sharp peak at -42°C. Its heating DTA curve had a broad endothermic peak at -37°C and a very sharp and large peak at -1°C. 3) When more than 20% of soybean oil, peanut oil or linseed oil is added to sesame oil, their presence can be discriminated from the characteristics of the cooling DTA curve. Presence of rapeseed oil in over 20% can also be discriminated from either heating or cooling curve, but such discrimination is difficult in the case of cotton-seed oil. 4) Addition of more than 20% of soybean oil, cotton-seed oil or peanut oil in olive oil can be discriminated from either cooling or heating DTA curve. Presence of above 10% of kapok can be known, but that of rape-seed oil cannot be judged from the DTA curve. 5) Because the DTA analysis is rapid as comparing with other chemical methods, it was found to be more useful and adequate to the discrimination, if combined with other analytical methods such as GLC of fatty acid composition.
社団法人日本油化学会の論文

食用油脂の示差熱分析 (第7報) : ゴマ油, オリブ油の純度判定への応用

スポンサーリンク

概要

著者

関連論文

スポンサーリンク