台灣市面上販售食用植物油有80% 以上品名為調合油。高單價的純油種如橄欖油，含有豐富的人體無法自行合成的不飽和脂肪酸，其營養價值受到肯定，因此業者常命名其為橄欖調合油，但其內容物往往未含有橄欖油成分或是調合比例不符合法規。本研究因此利用植物油的脂肪酸成分結合指紋圖譜統計分析，建立完整單一純油種識別與調合油的判真系統，以微波輔助轉酯化進行樣品前處理結合氣相層析質譜法得到樣品成分全部資訊，建立31種單一油種與19種調合油樣品的指紋圖譜，利用判別分析、相似度計算、群集分析對系統進行驗證，完成系統建立後，將大豆油、芥花油與葵花油以10% ~ 50% 摻入苦茶油與橄欖油中，作為二元以及三元摻為樣品，三元摻偽調合油以主成分分析法得到分群資訊，二元摻偽調合油以穩定存在植物油中的單元不飽和脂肪酸與飽和脂肪酸建立二維趨勢散佈圖，利於得到摻偽比例資訊。本研究亦利用核磁共振波譜法建立單一純油種之判別系統，得到30種純植物油指紋圖譜，以及7種油種指紋圖譜，進行植物油脂肪酸比例計算，分析時間低於10分鐘，成功用於油品品質篩選分析。

There are more than 80% edible vegetable oils (abbreviated as EVB), legally named blending oils, in Taiwan. High price olive oil could provide some fatty acid that cannot be synthesized by human body. Businessmen usually name their products as blended olive oil in order to increase benefit. The composition of these oils is usually different from that of olive oil. The blending percentage of olive oil might also fail to follow the Taiwan regulation. Herein, efforts were taken to statistically analyze both fatty acid composition and fingerprints to establish a system for single EVB identification and blended EVB authentication. The composition information was obtained by microwave-assisted transesterification followed by GC-MS determination. This method was used successfully to establish 31 single EVB fingerprints and 19 blended EVB fingerprints. Discriminant analysis, similarity calculation, and cluster analysis were used to verify the identification system. After establishing the identification system, camellia and olive oil were adulterated with ratio of 10%、20%、30%、40%、50% in soybean oil, canola oil, and sunflower oil as binary and ternary blending oils. The grouping information and adulterating ratio could be obtained by principle component analysis and 2-D trend diagram. We also took efforts to establish a single EVB identification system by nuclear magnetic resonance method to yield 30 single EVB fingerprints and 7 oil species fingerprints. The total analysis time was less than 10 minute and was suitable for rapid screen testing of oil quality.

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