LI Shaohua, LI Shen, LI Cuicui. Research Progress on Identification and Adulteration Detection Technologies of Edible Oil[J]. Science and Technology of Food Industry, 2022, 43(20): 430−436. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090293.
Citation: LI Shaohua, LI Shen, LI Cuicui. Research Progress on Identification and Adulteration Detection Technologies of Edible Oil[J]. Science and Technology of Food Industry, 2022, 43(20): 430−436. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090293.

Research Progress on Identification and Adulteration Detection Technologies of Edible Oil

More Information
  • Received Date: September 25, 2021
  • Available Online: July 26, 2022
  • As an indispensable part of people’s daily diet, edible oil can generate heat energy for the human body and is also an important source of fat soluble vitamins, essential fatty acids, phospholipids, and so on. Because of their different kinds, purity, nutritional components and other indicators, there are great differences in prices, which leads to some lawbreakers mix low value-added edible oil into high value-added vegetable oil in order to get excessive profits. Even worse, some lawbreakers mixes inferior or toxic oils into edible vegetable oil, which brings to food safety problems. Hence, in this paper, the identification and adulteration detection technologies of edible oil at home and abroad in recent years are reviewed. The applications of chromatography (gas chromatography, liquid chromatography), spectroscopy (infrared spectroscopy, fluorescence spectroscopy, Raman spectroscopy, UV-Vis absorption spectroscopy, terahertz spectroscopy, low field nuclear magnetic resonance), stable isotope technology and other methods (such as electronic nose and electronic tongue) in edible oil are also introduced. At last, the future development direction of edible oil detection is prospected in order to provide theoretical reference for oil detection and food safety in China.
  • [1]
    唐佳妮, 刘东红. 食用植物油掺假鉴别方法研究进展[J]. 中国粮油学报,2009,24(11):158−162. [TANG J N, LIU D H. Research progress on authen tication methods of edible vegetable oils[J]. Journal of the Chinese Cereals and Oils Association,2009,24(11):158−162.
    [2]
    KOU Y X, LI Q I, LIU X L, et al. Efficient detection of edible oils adulterated with used frying oils through PE-film-based FTIR spectroscopy combined with DA and PLS[J]. Journal of Oleo Science,2018,67:1083−1089. doi: 10.5650/jos.ess18029
    [3]
    王芳, 王艳华, 侯俊财. 芝麻油中掺加大豆油鉴别方法的研究[J]. 中国粮油学报,2020,35(2):147−151,158. [WANG F, WANG Y H, HOU J C. The analytical methods of identification of soybean oil in fake sesame oil[J]. Journal of the Chinese Cereals and Oils Association,2020,35(2):147−151,158. doi: 10.3969/j.issn.1003-0174.2020.02.025
    [4]
    常颖萃. 基于气相色谱法的福建油茶籽油真伪鉴别[J]. 福建林业科技,2019,46(2):30−34. [CHANG Y C. Identifying Fujian camellia oil adulteration by gas chromatography[J]. Journal of Fujian Forestry Science and Technology,2019,46(2):30−34.
    [5]
    CAO G, DING C, RUAN D, et al. Gas chromatography-mass spectrometry based profiling reveals six monoglycerides as markers of used cooking oil[J]. Food Control,2019,96:494−498. doi: 10.1016/j.foodcont.2018.10.013
    [6]
    TIAN L, ZENG Y, ZHENG X, et al. Detection of peanut oil adulteration mixed with rapeseed oil using gas chromatography and gas chromatography-ion mobility spectrometry[J]. Food Anal Method,2019,12:2282−2292. doi: 10.1007/s12161-019-01571-y
    [7]
    XING C R, YUAN X Y, WU X Y, et al. Chemometric classification and quantification of sesame oil adulterated with other vegetable oils based on fatty acids composition by gas chromatography[J]. Lebensmittel-Wissenschaft und-Technologie,2019,108(7):437−445.
    [8]
    ZHANG L, LI P, SUN X, et al. Classification and adulteration detection of vegetable oils based on fatty acid profiles[J]. Journal of Agricultural and Food Chemistry,2014,62(34):8745−8751. doi: 10.1021/jf501097c
    [9]
    AADIL B, SANTIAGO M R, MARIA G R, et al. Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics[J]. Food Chemistry,2017,215:245−255. doi: 10.1016/j.foodchem.2016.07.140
    [10]
    ANAM J C, ANTONIO G C, ESTEFANIA P C, et al. Fast-HPLC fingerprinting to discriminate olive oil from other edible vegetable oils by multivariate classification methods[J]. Journal of Aoac International,2017,100(2):345−350. doi: 10.5740/jaoacint.16-0411
    [11]
    AL-RIMAWI. Development and validation of a simple reversed-phase HPLC-UV method for determination of malondialdehyde in olive oil[J]. Journal of the American Oil Chemists Society,2015,92(7):1−5.
    [12]
    WANG W, YU Q F, XIAO Y, et al. Rapid determination of long-chain aliphatic aldehyde in gutter oil by fluorescent derivatization-high performance liquid chromatography[J]. Chinese Journal of Analytical Chemistry,2017,45(5):770−776.
    [13]
    卢万鸿, 李鹏, 王楚彪, 等. 桉树杂交种与其亲本的近红外光谱判别[J]. 光谱学与光谱分析,2020,40(3):215−219. [LU W H, LI P, WANG C B, et al. Identifying eucalypt hybtids and cross parents by near infrared spectroscopy[J]. Spectroscopy and Spectral Analysis,2020,40(3):215−219.
    [14]
    王挥, 宋菲, 曹飞宇, 等. 基于红外特征光谱的初榨椰子油掺假检测技术研究[J]. 热带农业科学,2017(5):70−74. [WANG H, SONG F, CAO F Y, et al. Adulteration detection of virgin coconut oil based on characteristics of infrared spectra[J]. Chinese Journal of Tropical Agriculture,2017(5):70−74.
    [15]
    DACOSTA G B, FERNANDES D D S, GOMES A A, et al. Using near infrared spectroscopy to classify soybean oil according to expiration date[J]. Food Chemistry,2016,196:539−543. doi: 10.1016/j.foodchem.2015.09.076
    [16]
    陈洪亮, 曾山, 王斌, 等. 优化基于近红外光谱的联合间隔偏最小二乘法建模检测芝麻油掺伪含量[J]. 中国油脂,2020,45(2):86−90. [CHEN H L, ZENG S, WANG B, et al. Optimization of joint interval partial least squares modeling based on near infrared spectroscopy for detection of adulteration content in sesame oil[J]. China Oils Fats,2020,45(2):86−90. doi: 10.12166/j.zgyz.1003-7969/2020.02.017
    [17]
    BERTOL G, ALEXANDRE F, PONTAROLO R. Differentiation of Mikania glomerata and Mikania laevigata species through mid-infrared spectroscopy and chemometrics guided by HPLC-DAD analyses[J]. Revista Brasileira de Farmacognosia,2021,31(4):1−11.
    [18]
    孙鸿祥. 试析液态食品掺假检测中近红外光谱技术的运用[J]. 食品安全导刊,2020(18):170. [SUN H X. Application of near infrared spectroscopy in detection of adulteration of liquid food[J]. Food Safety Guide,2020(18):170.
    [19]
    CONSUELO P, ISABEL E D, SOFIA R T, et al. Determination of the peroxide value in extra virgin olive oils through the application of the stepwise orthogonalisation of predictors to mid-infrared spectra[J]. Food Control,2013,34(1):158−167. doi: 10.1016/j.foodcont.2013.03.025
    [20]
    石晓妮. 基于中红外光谱技术的甘氨酸微量元素螯合物掺混硫酸盐分析方法研究[D]. 北京: 中国农业科学院, 2020.

    SHI X N. Analysis of chelate of glycine trace element mixing sulfate based on middle infrared spectroscopy[D]. Beijing: Chinese Academy of Agricultural Sciences, 2020.
    [21]
    MOHARAM M, ABBAS L. A study on the effect of microwave heating on the properties of edible oils using FTIR spectroscopy[J]. African Journal of Microbiology Research,2010,4(19):1921−1927.
    [22]
    MU T, CHEN S, ZHANG Y, et al. Portable detection and quantification of olive oil adulteration by 473-nm laser-induced fluorescence[J]. Food Analytical Methods,2016,9(1):275−279. doi: 10.1007/s12161-015-0199-2
    [23]
    XU J, LIU X, WANG Y. A detection method of vegetable oils in edible blended oil based on three-dimensional fluorescence spectroscopy technique[J]. Food Chemistry,2016,212:72−77. doi: 10.1016/j.foodchem.2016.05.158
    [24]
    吴希军, 崔耀耀, 潘钊, 等. 三维荧光光谱结合Zernike图像矩快速鉴别掺伪芝麻油[J]. 光谱学与光谱分析,2018,38(8):2456−2461. [WU X J, CUI Y Y, PAN Z, et al. Rapid identification of fake sesame oil by three-dimensional fluorescence spectroscopy combined with Zernike image moment[J]. Spectrosc Spect Anal,2018,38(8):2456−2461.
    [25]
    DONG W, ZHANG Y, ZHANG B, et al. Rapid prediction of fatty acid composition of vegetable oil by Raman spectroscopy coupled with least squares support vector machines[J]. Journal of Raman Spectroscopy,2013,44(12):1739−1745. doi: 10.1002/jrs.4386
    [26]
    GOUVINHAS I, MACHADO N, CARVALHO T, et al. Short wavelength Raman spectroscopy applied to the discrimination and characterization of three cultivars of extra virgin olive oils in different maturation stages[J]. Talanta,2015,132:829−835. doi: 10.1016/j.talanta.2014.10.042
    [27]
    王季锋. 基于降温扰动拉曼光谱的食用油掺假鉴别研究[D]. 大连: 大连海事大学, 2020.

    WANG J F. Identification of adulterated edible oils by Raman spectroscopy with cooling perturbation[D]. Dalian: Dalian Maritime University, 2020.
    [28]
    ZHANG W, LI N, FENG Y, et al. A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV-Vis spectrometry[J]. Food Chemistry,2015,185:326−332. doi: 10.1016/j.foodchem.2015.04.005
    [29]
    REGINA A S, JOHN C C, JOSE S T, et al. Identifying and quantifying adulterants in extra virgin olive oil of the picual varietal by absorption spectroscopy and non-linear modeling[J]. Journal of Agricultural and Food Chemistry,2015,63(23):5646−5652. doi: 10.1021/acs.jafc.5b01700
    [30]
    CAO Y Q, CHEN J N, HUANG P J, et al. Inspecting human colon adenocarcinoma cell lines by using terahertz time-domain reflection spectroscopy[J]. Spectrochim Acta A,2019,211:356−362. doi: 10.1016/j.saa.2018.12.023
    [31]
    LU S, ZHANG X, ZHANG Z, et al. Quantitative measurements of binary amino acids mixtures in yellow foxtail millet by terahertz time domain spectroscopy[J]. Food Chemistry,2016,211:494−501. doi: 10.1016/j.foodchem.2016.05.079
    [32]
    LIU W, LIU C H, YU J J, et al. Discrimination of geographical origin of extra virgin olive oils using Terahertz spectroscopy combined with chemometrics[J]. Food Chemistry,2018,251:86−92. doi: 10.1016/j.foodchem.2018.01.081
    [33]
    陈珊珊, 李然, 俞捷, 等. 永磁低场核磁共振分析仪原理和应用[J]. 生命科学仪器,2009(10):49−53. [CHEN S S, LI R, YU J, et al. The principle and application of nuclear magnetic resonance analyst instrument in low-field[J]. Life Science Instruments,2009(10):49−53. doi: 10.3969/j.issn.1671-7929.2009.10.013
    [34]
    涂斌, 宋志强, 郑晓, 等. 基于激光近红外的稻米油掺伪定性-定量分析[J]. 光谱学与光谱分析,2015,35:1539−1545. [TU B, SONG Z Q, ZHENG X, et al. Qualitative-quantitative analysis of adulteration of rice oil based on laser near infrared[J]. Spectroscopy and Spectral Analysis,2015,35:1539−1545. doi: 10.3964/j.issn.1000-0593(2015)06-1539-07
    [35]
    KATAYOUN J, MARYAM P. Discrimination of edible oils and fats by combination of multivariate patternrecognition and FT-IR spectroscopy: A comparative study between different modeling methods[J]. Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy,2013(104):175−181.
    [36]
    杜蘅, 胡毓元, 盖争艳, 等. 低场核磁共振技术在油脂掺伪鉴别中的应用[J]. 中国粮油学报,2019,34(3):113−118,124. [DU H, HU Y Y, GAI Z Y, et al. LF-NMR application on distinguishing study of adulterated grape seed[J]. Journal of the Chinese Cereals and Oils Association,2019,34(3):113−118,124. doi: 10.3969/j.issn.1003-0174.2019.03.018
    [37]
    陆燕, 许鹏翔, 刘秋金, 等. 冬青油真伪鉴别方法研究[J]. 广东石油化工学院学报,2019,29(6):73−77. [LU Y, XU P X, LIU Q J, et al. Research on identification of wintergreen oil[J]. Journal of Guangdong Institute of Petrochemical Industry,2019,29(6):73−77. doi: 10.3969/j.issn.2095-2562.2019.06.016
    [38]
    ZHU W R, WANG X, CHEN L H. Rapid detection of peanut oil adulteration using low-field nuclear magnetic resonance and chemometrics[J]. Food Chemistry,2017,216:268−274. doi: 10.1016/j.foodchem.2016.08.051
    [39]
    BONTEMPO L, PAOLINI M, FRANCESCHI P, et al. Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysis[J]. Food Chemistry,2019,276:782−789. doi: 10.1016/j.foodchem.2018.10.077
    [40]
    王道兵, 岳红卫, 高冠勇, 等. 花生油生产过程中稳定同位素变化规律及影响因素研究[J]. 核农学报,2020,34(增刊ement):0104−0109. [WANG D B, YUE H W, GAO G Y, et al. Stable isotopic variation and influence factors in peanut oil during processing[J]. Journal of Nuclear Agricultural Sciences,2020,34(Supplement):0104−0109.
    [41]
    PAOLINI M, BONTEMPO L, CAMIN F. Compound-specific δ13C and δ2H analysis of olive oil fatty acids[J]. Talanta,2017,174:38−43. doi: 10.1016/j.talanta.2017.05.080
    [42]
    李安, 马红枣, 潘立刚, 等. 稳定同位素比值质谱法鉴别猪油中掺杂石蜡的研究初探[J]. 中国油脂,2017,42(3):88−90, 94. [LI A, MA H Z, PAN L W, et al. Preliminary study on identification of paraffin in lard by stable isotope ratio mass spectrometry method[J]. China Oils and Fats,2017,42(3):88−90, 94. doi: 10.3969/j.issn.1003-7969.2017.03.018
    [43]
    KIM J, YANG S, JO C, et al. Comparison of carbon stable isotope and fatty acid analyses for the authentication of perilla oil[J]. European Journal of Lipid Science and Technology,2018,120:170−480.
    [44]
    靳欣欣, 潘立刚, 李安. 稳定同位素质谱法鉴别芝麻油中掺杂大豆油、玉米油的研究[J]. 中国油脂,2020,45(3):32−37. [JIN X X, PAN L G, LI A. Identification of adulterated soybean oil and corn oil in sesame oil by isotope ratio mass spectrometry[J]. China Oils and Fats,2020,45(3):32−37. doi: 10.12166/j.zgyz.1003-7969/2020.03.008
    [45]
    吴玉銮, 董浩, 王超, 等. 商品植物油的稳定碳、氢同位素比值的测定[J]. 现代食品科技,2016,32(11):323−327. [WU Y L, DONG H, WANG C, et al. Determination of stable carbon and hydrogen isotope ratios of commercial vegetable oils[J]. Modern Food Science and Technology,2016,32(11):323−327.
    [46]
    王道兵, 岳红卫, 高冠勇, 等. 基于稳定氢氧同位素技术的花生油掺假检测技术研究[J/OL]. 中国粮油学报: 1−9[2021-04-06]. http://kns.cnki.net/kcms/detail/11.2864.TS.20210406.1015.004.html.

    WANG D B, YUE H W, GAO G Y, et al. Research on the detection of adulterated peanut oil by stable hydrogen/oxygen isotope analysis[J/OL]. Journal of the Chinese Cereals and Oils Association: 1−9[2021-04-06]. http://kns.cnki.net/kcms/detail/11.2864.TS.20210406.1015.004.html.
    [47]
    PORTARENA S, BALDACCHINI C, BRUGNOLI E. Geographical discrimination of extra-virgin olive oils from the Italian coasts by combining stable isotope data and carotenoid content within a multivariate analysis[J]. Food Chemistry,2017,215:1−6. doi: 10.1016/j.foodchem.2016.07.135
    [48]
    陈达, 许云涛, 李奇峰. 基于多尺度二维相关拉曼光谱的橄榄油掺杂检测[J]. 纳米技术与精密工程,2016,14(1):60−65. [CHEN D, XU Y T, LI Q F. Detection of olive oil adulteration based on multi-scale two-dimensional correlation Raman spectroscopy[J]. Nanotechnology and Precision Engineering,2016,14(1):60−65.
    [49]
    LIU Y, YAO L Y, XIA Z Z, et al. Geographical discrimination and adulteration analysis for edible oils using two-dimensional correlation spectroscopy and convolutional neural networks (CNNs)[J]. Spec Acta A,2020,246:118−973.
    [50]
    SOHNG W, PARK Y, JANG D, et al. Incorporation of two-dimensional correlation analysis into discriminant analysis as a potential tool for improving discrimination accuracy: Near-infrared spectroscopic discrimination of adulterated olive oils[J]. Talanta,2020,212:120748. doi: 10.1016/j.talanta.2020.120748
    [51]
    YANG J, ZHAO K S, HE Y J. Quality evaluation of frying oil deterioration by dielectric spectroscopy[J]. Journal of Food Engineering,2016,180:69−76. doi: 10.1016/j.jfoodeng.2016.02.012
    [52]
    李淑静, 赵婷, 葛含光, 等. 气相色谱-离子迁移谱应用于橄榄油的掺假鉴别[J]. 食品研究与开发,2018,39(15):109−116. [LI S J, ZHAO T, GE H G, et al. Establish gas chromatography-ion mobility spectrometry method for identification of olive oil adulteration[J]. Food Research and Development,2018,39(15):109−116. doi: 10.3969/j.issn.1005-6521.2018.15.022
    [53]
    DIAS L G, FERNANDES A, VELOSO A C A, et al. Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue[J]. Food Chemistry,2014,160:321−329. doi: 10.1016/j.foodchem.2014.03.072
    [54]
    PENG Q, XU Q, DULA B G, et al. Discrimination of geographical origin of camellia seed oils using electronic nose characteristics and chemometrics[J]. Journal Für Verbraucherschutz Und Lebensmittelsicherheit,2020,15(9):263−270.
    [55]
    KALOGIANNI D, BAZAKOS C, BOUTSIKA L, et al. Olive oil DNA fingerprinting by multiplex SNP genotyping on fluorescent microspheres[J]. Journal of Agricultural and Food Chemistry,2015,63:3121−3128. doi: 10.1021/jf5054657
  • Related Articles

    [1]XUE Jiaqi, WANG Ying, ZHOU Hui, HUANG Junyi, XU Baocai. Research Progress of Packaging Technology in the Preservation of Meat Products[J]. Science and Technology of Food Industry, 2021, 42(16): 367-373. DOI: 10.13386/j.issn1002-0306.2020080047
    [2]CAI Yan-ping, ZHANG Sha-sha, LIU Jian-hua, DING Yu-ting, LIU Shu-lai. Preservation Effects of CO2-cold Seawater Combined with Antioxidants on Litopenaeus vannamei[J]. Science and Technology of Food Industry, 2019, 40(15): 271-275,297. DOI: 10.13386/j.issn1002-0306.2019.15.045
    [3]YI Shu-min, ZHANG Shi-wen, YE Bei-bei, YANG Ling, LI Xue-peng, YU Xiao-jun, DING Hao-chen, HUANG Jian-lian, XIE Jing, LI Jian-rong. Effect of Composite Biological Preservative on the Quality of Nemipterus virgatus Sausages[J]. Science and Technology of Food Industry, 2019, 40(4): 226-231. DOI: 10.13386/j.issn1002-0306.2019.04.037
    [4]ZHAO Hai-yang, GAO Li-qiong, CUI Wen-li, WANG Zhi-neng, ZHENG Quan-hui, WU Guang-xu. Quality Changes of Monopterus albus Slices during Refrigerated Preservation[J]. Science and Technology of Food Industry, 2018, 39(21): 293-298. DOI: 10.13386/j.issn1002-0306.2018.21.052
    [5]SU Hong, SHEN Liang, BI Shi-jie, ZHANG Xiao-mei, GUO Rui, LIU Hong-ying. Preservation Effect of Complex Biological Preservatives on Takifugu rubripes during Cold Storage[J]. Science and Technology of Food Industry, 2018, 39(15): 298-301,321. DOI: 10.13386/j.issn1002-0306.2018.15.052
    [6]ZHANG Li, ZHANG Juan, WANG Qian, MA Ling-yan, DING Wu. Application of eugenol nanoparticles on preservation of chilled pork[J]. Science and Technology of Food Industry, 2017, (22): 280-285. DOI: 10.13386/j.issn1002-0306.2017.22.054
    [7]LAN Rong, WU Zhi-ming, ZHANG Li-qiu. Effect of glucose oxidase on the preservation of raspberries[J]. Science and Technology of Food Industry, 2014, (22): 308-312. DOI: 10.13386/j.issn1002-0306.2014.22.059
    [8]LU Yu-xi, SHEN Ping, LI Xue-ying, YANG Xian-shi, CHI Hai. Influence of preservative on squid quality changes during frozen[J]. Science and Technology of Food Industry, 2014, (19): 274-279. DOI: 10.13386/j.issn1002-0306.2014.19.050
    [9]LIU Xiao, XIE Jing. Effect of biopreservation combined with modified atmosphere packaging on qualities of chilled pork[J]. Science and Technology of Food Industry, 2014, (12): 344-348. DOI: 10.13386/j.issn1002-0306.2014.12.067
    [10]YU Gang, ZHANG Hong-jie, YANG Shao-ling, CEN Jian-wei, HAO Shu-xian, YANG Xian-qing. Research progress in preservation methods for tuna and its quality changes during storage[J]. Science and Technology of Food Industry, 2013, (21): 381-384. DOI: 10.13386/j.issn1002-0306.2013.21.035
  • Cited by

    Periodical cited type(20)

    1. 蒋云聪,张玉涵,魏占姣,齐立军,武亚明. 分子蒸馏精制胡椒精油工艺优化及其成分分析. 中国食品添加剂. 2024(01): 266-271 .
    2. 周宇,提靖靓,袁梦,翟成凯,章海风,李春梅,王芸. 三个地区马铃薯烘烤后食用品质评价分析. 美食研究. 2024(01): 86-94 .
    3. 张琳,胡娅洁,康海龙,李慧,刘庆爽,喻东威,于敏,逯刚. 基于超快速电子鼻对生乳快速鉴别及应用. 中国食品添加剂. 2024(08): 208-216 .
    4. 崔春,梁佳欣,袁梦,高明奇,陈芝飞,张弛,杨雯静,邢雨晴,黄家乐,许春平. 不同干燥方式对甘薯固体香料挥发性/半挥发性成分和表面结构的影响. 食品工业科技. 2023(10): 27-35 . 本站查看
    5. 杨红玉,张颖,吴梦茜,朱慧,李洪梅,黄璐琦,田慧,袁媛. 米蒸地黄辅料米的优选及其抗骨质疏松作用研究. 中国中药杂志. 2023(10): 2749-2756 .
    6. 庄志雄,张雁,邓媛元,唐小俊,刘光,李萍,李雁. 烫漂及喷雾干燥对甜玉米挥发性风味化合物的影响. 食品科学. 2023(14): 274-282 .
    7. 韩艳秋,叶春苗,李莉峰. 乳酸菌发酵对薯干质构和风味的影响. 食品研究与开发. 2023(15): 50-54 .
    8. 尤俊昊,张保,荀航,姚曦,王进,汤锋. 毛竹竹秆加压热水提取工艺优化及化学成分分析. 林产化学与工业. 2023(04): 107-114 .
    9. 肖庆泉. 栽培密度与钾肥施用量对普薯32农艺性状和产量的影响. 福建农业科技. 2023(07): 67-72 .
    10. 肖庆泉. 秋季不同移栽期对鲜食甘薯经济性状和品质的影响. 安徽农学通报. 2023(20): 21-24 .
    11. 赵俊梅,王学清,韩美坤,胡亚亚,高志远,焦伟静,刘兰服,辛国胜,杨雪,马志民,牟德华. 不同类型甘薯最佳烹饪方式评价. 中国粮油学报. 2022(08): 102-110 .
    12. 张玉涵,蒋云聪,魏占姣,张晶晶,齐立军. 基于超快速气相电子鼻构建不同品种花椒和花椒提取物指纹图谱库及应用研究. 中国食品添加剂. 2022(09): 226-233 .
    13. 洪蕴恒,宋聚红,梁丽鹏,付雅丽,王海山. 影响甘薯食用品质因素分析. 蔬菜. 2022(11): 40-43 .
    14. 沈升法,项超,吴列洪,季志仙. 迷你甘薯‘心香’的品质研究和育种利用进展. 分子植物育种. 2022(21): 7249-7258 .
    15. 赵思颖,李璐,刘小茜,赵钢军,吴海滨,罗剑宁,龚浩,郑晓明,李俊星. 基于感官品质、质构特征及理化成分分析的中国南瓜果实感官综合评价预测模型. 食品科学. 2022(23): 63-71 .
    16. 陈龙,史春余,孟迪,许燕,柳洪鹃. 硫酸钾对甘薯块根烤后口感品质的影响. 中国粮油学报. 2021(07): 40-46 .
    17. 张玉涵,李腾飞,魏占姣,齐立军,高伟. 基于超快速气相电子鼻构建不同产地胡椒及胡椒提取物指纹图谱库及应用研究. 中国食品添加剂. 2021(09): 97-104 .
    18. 赵俊梅,高小宽,胡亚亚,韩美坤,马志民,牟德华. 不同品种鲜食型甘薯烘烤后品质的研究. 食品研究与开发. 2021(20): 1-7 .
    19. 项伟,许健,董芳,张道微,黄艳岚,张亚,张超凡. 基于模糊数学的甘薯食用品质感官评价模型. 植物遗传资源学报. 2021(06): 1624-1634 .
    20. 贾赵东,马佩勇,边小峰,禹阳,张铅,刘帅,谢一芝. 鲜食甘薯食用品质感官评价技术规程. 江苏农业科学. 2021(23): 185-189 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (365) PDF downloads (56) Cited by(22)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return