| Edible oil is one of the maximum foods intaken per capita per day, and the oil quality has the very close relationship with people’s health and the development of food industry. The hyphenated technology of thermogravimetric analysis-fourier transform infrared-gas chromatography-mass spectrometry(TGA-FTIR-GC-MS) combined with chemomtrics software was established to distinguish types and oxidation products of edible oil. The final method of hyphenated detection was obtained by optimizing the experimental conditions of thermogravimetry, infrared spectroscopy, gas chromatography and mass spectrometry, respectively. With the conditions of oxygen as reaction gas and temperature between 50 ~ 400℃, nine of the 15 kinds of volatile components detected were confirmed by GC-MS at 300℃ including heptane, octene, octane, hexanal, nonane, heptanal, decane, octanal and nonanal. Changing trend of each component from olive oil, soybean oil, peanut oil and rapeseed oil was compared, differences among the edible oil components were identified under different oxidation conditions, and the characteristic and different products between soybean oil and olive oil were found by using chemometrics software. The data obtained from TGA, FTIR, GC-MS and TGA-FTIR-GC-MS was analyzed through principal component analysis(PCA) and clustering analysis methods, respectively. These results show that the method of statistical analysis using multidimensional data can identify the species of four kinds of edible oil, and distinguish the normal edible oil from nine kinds of recycled oils. The hyphenated technology is simple, rapid, without sample pretreatment and a small amount of sample. It will has a good application prospect for components analysis and quality identification of edible oil. |
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