研究生: |
游哲維 Yu, Che-Wei |
---|---|
論文名稱: |
氣相層析質譜法於食用油極性化合物指紋圖譜之建立與識別 Fingerprinting and Identification of Polar Compounds in Edible Oils by GC-MS |
指導教授: |
凌永健
Ling, Yong-Chien |
口試委員: |
黃賢達
Huang, Shang-Da 饒達仁 Yao, Da-Jeng 林志城 Lin, Chih-Cheng |
學位類別: |
碩士 Master |
系所名稱: |
理學院 - 化學系 Department of Chemistry |
論文出版年: | 2018 |
畢業學年度: | 106 |
語文別: | 中文 |
論文頁數: | 149 |
中文關鍵詞: | 氣相層析質譜法 、食用油 、極性化合物 、指紋圖譜 |
外文關鍵詞: | GC-MS, Edible Oil, Polar Compounds, Fingerprint |
相關次數: | 點閱:3 下載:0 |
分享至: |
查詢本校圖書館目錄 查詢臺灣博碩士論文知識加值系統 勘誤回報 |
油脂是人體必需的營養來源之一,扮演體內複雜生理機制的重要角色。然而,近年來隨著食品詐欺事件接二連三的浮現,食用油自然也難以倖免,造成民眾健康與心理層面的不安。另一方面,有別於傳統分析化學著重特定化合物檢測,不需針對分析物定性、定量的非目標性分析利用圖形、指紋等概念為分析技術注入一股新血,因此,本研究試圖利用非目標分析達到識別食用油種類的目的。
本研究將氣相層析質譜法用於食用油品的檢測,分析其中的極性化合物,共記錄61個峰訊,作為食用油極性物質的指紋圖譜,並發現芝麻油與花生油的特殊組成1,3-Benzodioxol-5-ol及2-ethyl-5-methylpyrazine。接著再引入階層式群集分析、k平均演算法與主成分分析做統計應用,結果顯示此方法可識別芝麻油、花生油、苦茶油、椰子油、大豆油、魚油、奶油等七項油種。所開發之「多階多變數統計分析」是藉由三種統計運算的交叉比對,以階層式群集分析與k平均演算法驗證主成分分析結果,客觀地提出結果與討論。最後,本研究也於指紋圖譜中找到可能為食用油品質指標的二烯醛化合物,並模擬國內家庭用油習慣,探討食用油品劣變的趨勢。以食用油的生命週期來看,本研究之成果屬於原料、儲藏及使用階段。
Fatty acid is one of essential substances that we can't live without, which nutrition is important for human absorbing. Recently, food fraud incidents emerged one after another, of course including edible oil. These incidents may threat our health and cause mental anxiety. In the other hand, different from traditional analysis focusing on detection of target compounds, non-target analysis has drawn the attention in many fields. Non-target analysis brings a new concept that we don't need qualitative and quantitative analysis of certain compounds, while it just emphasize patterns and fingerprints of samples. Therefore, this study attempts to use non-target analysis to achieve the purpose of identifying edible oil types.
In this study we apply GC-MS to obtain fingerprints of polar compounds in edible oils, which consisting of 61 peaks of chromatogram, and find the special composition of sesame oil and peanut oil: 1,3-benzodioxol-5-ol and 2-ethyl-5-methylpyrazine. An integrated multistep multivariate statistical analysis technique, including PCA, HCA and K-means, is established. After applying integrated multistep multivariate statistical analysis, we find that seven kinds of oil can be identified through their fingerprints, including sesame oil, peanut oil, oiltea camellia, coconut oil, soybean oil, fish oil and butter. We use three different multivariate analysis techniques to get more objective conclusions. Moreover, compounds of deterioration of edible oil are found from fingerprints, and we simulate domestic household habits in an attempt to explore the trend of oil deterioration. In terms of the life cycle of edible oil, the results of this study belong to the stage of raw materials, storage and use.
1. Johnson, R. (2014). Food fraud and “economically motivated adulteration” of food and food ingredients. Congressional Research Service.
2. 陳思穎 (2018). 氣相層析質譜法於食用油脂肪酸指紋圖譜及薑精油萃取成分鑑定. 國立清華大學碩士論文.
3. 徐佩吟 (2016). 氣相層析質譜法於食用油指紋(脂肪酸、植物固醇)之建立與成分鑑定. 國立清華大學碩士論文.
4. 黃峻鵬 (2016). 以固相微萃取結合氣相層析質譜儀於食用油揮發性有機物指紋建立與成分鑑定. 國立清華大學碩士論文.
5. 龔哲民 (2016). 核磁共振光譜法及氣相層析同位素比質譜法於食用油之鑑定. 國立清華大學碩士論文.
6. 王聖豪 (2017). 紫外可見光光譜儀暨頂空固相微萃取結合氣相層析質譜儀於食用油脂之指紋建立與識別. 國立清華大學碩士論文.
7. 宋卓勳 (2017). 飛行時間式二次離子質譜術與二次離子質譜術於感熱紙、矽元件、食用油中無機、有機表面與薄膜直接分析之研究. 國立清華大學博士論文.
8. Caldwell, J. D., Cooke, B. S., & Greer, M. K. (2011). High performance liquid chromatography–size exclusion chromatography for rapid analysis of total polar compounds in used frying oils. Journal of the American Oil Chemists' Society, 88, 1669-1674.
9. Guillén, M. D., & Uriarte, P. S. (2012). Relationships between the evolution of the percentage in weight of polar compounds and that of the molar percentage of acyl groups of edible oils submitted to frying temperature. Food Chemistry, 138(2-3), 1351-1354.
10. Bakota, E. L., Winkler-Moser, J. K., & Palmquist, D. E. (2012). Solid fat content as a substitute for total polar compound analysis in edible oils. Journal of the American Oil Chemists' Society, 89, 2135-2142.
11. Chen, X., Yu, X., Wang, Y., Yang, Y., & Zhang, J. (2015). Determination of polar components in frying oils by Fourier-transform near-infrared spectroscopy. Journal of Oleo Science, 64(3), 255-261.
12. Song, J., Kim, M., Kim, Y., & Lee, J. (2017). Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken. Food Chemistry, 220, 306-312.
13. Holmes, E., Nicholson, J. K., Nicholls, A. W., Lindon, J. C., Connor, S. C., Polley, S., & Connelly, J. (1998). The identification of novel biomarkers of renal toxicity using automatic data reduction techniques and PCA of proton NMR spectra of urine. Chemometrics and Intelligent Laboratory Systems, 44(1-2), 245-255.
14. Menni, C., Fauman, E., Erte, I., Perry, J. R., Kastenmüller, G., Shin, S. Y., Petersen, A. K., Hyde, C., Psatha, M., Ward, K. J., Yuan, W., Milburn, M., Palmer, C. N., Frayling, T. M., Trimmer, J., Bell, J. T., Gieger, C., Mohney, R. P., Brosnan, M. J., Suhre, K., Soranzo, N., & Spector, T. D. (2013). Biomarkers for type 2 diabetes and impaired fasting glucose using a nontargeted metabolomics approach. Diabetes, 62(12), 4270-4276.
15. Zhao, X., Fritsche, J., Wang, J., Chen, J., Rittig, K., Schmitt-Kopplin, P., Fritsche, A., Häring, H. U., Schleicher, E. D., Xu, G., & Lehmann, R. (2010). Metabonomic fingerprints of fasting plasma and spot urine reveal human pre-diabetic metabolic traits. Metabolomics, 6(3), 362-374.
16. Hamm, W., Hamilton, R. J., & Calliauw, G. (2013). Edible oil processing. John Wiley & Sons.
17. Chowdhury, K., Banu, L. A., Khan, S., & Latif, A. (2007). Studies on the fatty acid composition of edible oil. Bangladesh J. Sci. Ind. Res., 42(3), 311-316.
18. CYBERLIPID CENTER
http://www.cyberlipid.org/glycer/glyc0005.htm.
19. Lovejoy, J. C. (2002). The influence of dietary fat on insulin resistance. Current Diabetes Reports, 2(5), 435-440.
20. Benatti, P., Peluso, G., Nicolai, R., & Calvani, M. (2004). Polyunsaturated fatty acids: biochemical, nutritional and epigenetic properties. The Journal of the American College of Nutrition, 23(4), 281-302.
21. Keys, A., Anderson, J. T., & Grande, F. (1965). Serum cholesterol response to changes in the diet: IV. Particular saturated fatty acids in the diet. Metabolism, 14(7), 776-787.
22. Mozaffarian, D., Rimm, E. B., & Herrington, D. M. (2004). Dietary fats, carbohydrate, and progression of coronary atherosclerosis in postmenopausal women. The American Journal of Clinical Nutrition, 80(5), 1175-1184.
23. Willett, W. C., Stampfer, M. J., Manson, J. E., Colditz, G. A., Speizer, F. E., Rosner, B. A., Sampson, L. A., & Hennekens, C. H. (1993). Intake of trans fatty acids and risk of coronary heart disease among women. The Lancet, 341(8845), 581-585.
24. Gunstone, F. (2005). Fatty acid production for human consumption. Economics & World Trade, 16(12), 736-737.
25. Verleyen, T., Forcades, M., Verhe, R., Dewettinck, K., Huyghebaert, A., & De Greyt, W. (2002). Analysis of free and esterified sterols in vegetable oils. Journal of the American Oil Chemists' Society, 79(2), 117-122.
26. De Leonardis, A., Macciola, V., & De Felice, M. (1998). Rapid determination of squalene in virgin olive oil using gas–liquid chromatography. Italian Journal of Food Science, 10(1), 75–80.
27. Depmer, W. (1963). Preparation of soybeans and their effect on solvent-extraction, translated from Fette, Seifen, Anstrichmittel. Die Ernaerungsindustrie, 65, 456-469.
28. Woodgate, S., & van der Veen, J. (2004). The role of fat processing and rendering in the European Union animal production industry. Biotechnology, Agronomy, Society and Environment, 8(4), 283-294.
29. Eapen, K. E., Kalbag, S. S., & Subrahmanyan, V. (1966). Key operations in the wet-rendering of peanut for the isolation of protein, oil and starch. Journal of the American Oil Chemists Society, 43(10), 585-589.
30. Diosady, L. L., Sleggs, P., & Kaji, T. (1982). Chemical degumming of canola oils. Journal of the American Oil Chemists' Society, 59(7), 314-316.
31. 董建林, & 魏冰 (2000). 高酸值油脂助脱色与酯化脱酸工艺的研究. 中国油脂, 25(6), 82-85.
32. Lee, A. P., & King, W. G. (1937). Edible oil deodorizing equipment and methods. Journal of the American Oil Chemists' Society, 14(10), 263-269.
33. Choe, E., & Min, D. B. (2006). Mechanisms and Factors for Edible Oil Oxidation. Comprehensive Reviews in Food Science and Food Safety, 5(4), 169-186.
34. Cuesta, C., Sanchez-Muniz, F. J., Garrido-Polonio, C., Lopez-Varela, S., & Arroyo, R. (1993). Thermoxidative and hydrolytic changes in sunflower oil used in fryings with a fast turnover of fresh oil. Journal of the American Oil Chemists' Society, 70(11), 1069-1073.
35. 周胜强 (2003). 油脂氧化酸败的主要诱因——光氧化. 四川粮油科技, 20(2), 28-30.
36. Hussain, S. Z., & Maqbool, K. (2014). GC-MS: Principle, technique and its application in food science. International Journal of Current Science, 13(E), 116-126.
37. Wong, P. S. H. (1997). Ion trap mass spectrometry. Current Separations, 16(3), 9-16.
38. Karakaya, S., & Şimşek, Ş. (2011). Changes in total polar compounds, peroxide value, total phenols and antioxidant activity of various oils used in deep fat frying. Journal of the American Oil Chemists' Society, 88(9), 1361-1366.
39. 食用油脂中總極性化合物之檢驗方法(Method of Test for Total Polar Compounds in Edible Oils and Fats), 署授食字第1001900044號公告訂定.
40. Marmesat, S., Velasco, J., Márquez-Ruiz, G., & Dobarganes, M. C. (2007). A rapid method for determination of polar compounds in used frying fats and oils. Grasas y Aceites, 58(2), 179-184.
41. Amirav, A., & Dagan, S. (1997). A direct sample introduction device for mass spectrometry studies and gas chromatography mass spectrometry analyses. European Journal of Mass Spectrometry, 3(2), 105-111.
42. Cevallos-Cevallos, J. M., Reyes-De-Corcuera, J. I., Etxeberria, E., Danyluk, D., & Rodrick, G. E. (2009). Metabolomic analysis in food science: a review. Trends in Food Science & Technology, 20(11-12), 557-566.
43. Ogura, T., Bamba, T., & Fukusaki, E. (2013). Development of a practical metabolite identification technique for non-targeted metabolomics. Journal of Chromatography A, 1301, 73-79.
44. Espino, M. P. B., & Leon, J. N. (2014). Determination of tri-heptabrominated diphenyl ethers in indoor dust by chromatoprobe injection and gas chromatography–mass spectrometry. Microchemical Journal, 114, 1-7.
45. Amirav, A., Seltzer, R., & Hefetz, A. (2013). The discovery of new ant head compounds via chromatoprobe sampling and 5975-SMB GC-MS with cold EI. Advanced GC-MS Blog Journal.
46. Lynam, K. (2010). PAH analyses with high efficiency GC columns: column selection and best practices. Food Quality and Environmental.
47. Namiki, M. (2009). The chemistry and physiological functions of sesame. Food Reviews International, 11(2), 281-329.
48. Walradt, J. P., Pittet, A. O., Kinlin, T. E., Muralidhara, R., & Sanderson, A. (1971). Volatile components of roasted peanuts. Journal of Agricultural and Food Chemistry, 19(5), 972-979.
49. Köhn, H. F., & Hubert, L. J. (2015). Hierarchical cluster analysis. Wiley StatsRef: Statistics Reference Online.
50. Jain, A. J. (2010). Data clustering: 50 years beyond K-means. Pattern Recognition Letters, 31(8), 651-666.
51. Pearson, K. (1901). On lines and planes of closest fit to systems of points in space. The London, Edinburgh, and Dublin Philosophical Magazine and Journal of Science, 2(11), 559-572.
52. Loureiro, A. P. M., Mascio, P. D., Gomes, O. F., & Medeiros, M. H. G. (2000). Trans,trans-2,4-decadienal-induced 1,N2-etheno-2'-deoxyguanosine adduct formation. Chemical Research in Toxicology, 13(7), 601-609.
53. Ko, Y. C., Cheng, L. S., Lee, C. H., Huang, J. J., Huang, M. S., Kao, E. L., Wang, H. Z., & Lin, H. J. (2000). Chinese food cooking and lung cancer in women nonsmokers. American Journal of Epidemiology, 151(2), 140-147.
54. Wu, S. C., Yen, G. C., & Sheu, F. (2001). Mutagenicity and identification of mutagenic compounds of fumes obtained from heating peanut oil. Journal of Food Protection, 64(2), 240-245.
55. Boskou, G., Salta, F. N., Chiou, A., Troullidou, E., & Andrikopoulos, N. K. (2006). Content of trans,trans‐2,4‐decadienal in deep‐fried and pan‐fried potatoes. European Journal of Lipid Science and Technology, 108(2), 109-115.
56. Andrikopoulos, N. K., Chiou, A., Mylona, A., Boskou, G., & Dedoussis, G. V. Z. (2004). Monitoring of 2,4‐decadienal in oils and fats used for frying in restaurants in Athens, Greece. European Journal of Lipid Science and Technology, 106(10), 671-679.