121st General Meeting of the KCS

Type Poster Presentation
Area Analytical Chemistry
Room No. Event Hall
Time 4월 19일 (목요일) 11:00~12:30
Code ANAL.P-260
Subject Discrimination for Authenticity of Perilla Oil Using 60 MHz Benchtop NMR spectroscopy and FT-IR spectrometer
Authors SuMi Park, Seung Hyeon Kang1, Jeongbin Yoon1, Sangdoo Ahn1,*
Department of Chemisty, Chung-Ang University, Korea
1Department of Chemistry, Chung-Ang University, Korea
Abstract The perilla oil, one of the most widely used in the East Asia, consists of more than 90% unsaturated fatty acid in its fatty acid composition. It is well-known as a healthy food because of its high content of ω-3 linolenic acid, sterol, tocopherol and so on. However, perilla oil that is mixed with cheap oils such as soybean oil or flavor oil is often distributed, and even Chinese perilla oil is sometimes deceived by distributors as domestic one. Therefore, a study of determining the authenticity of perilla oil became necessary because it is very difficult for consumers to distinguish them simply by appearance. In this NMR study, we conducted an experiment using 23 kinds of perilla oils (17 domestic ones and 6 Chinese ones) which have been directly squeezed from perilla seeds. As a solvent, the deuterated chloroform (99.9 atom% D, containing 0.03% TMS) was used. After the oils being mixed with the solvent, the spectra were obtained using 60 MHz benchtop 1H NMR spectrometer. The aim of this study is to investigate the authenticity of perilla oils more quickly and simply by a low-field 1H NMR spectroscopy called Spinsolve benchtop. For the FT-IR measurement, disposable PTFE IR card was used. We conducted an experiment using a domestic perilla oil and a soybean oil which have been mixed at a constant rate(0:10, 1:9, 2:8, 3:7, 4:6, 5:5, 6:4, 7:3, 8:2, 9:1, 10:0). The purpose of this study is to improve the accuracy and authenticity of perilla oil by using FT-IR in addition to a low-field 1 NMR. The experimental results showed that the authenticity of perilla oil could be easily measured by using NMR spectrocscopy and FT-IR spectrometer with multivariate statistical analysis. In addition, it can be confirmed that the authenticity discrimination method can be applied even in the case of perilla oils having a certain level of content. References [1] Guillén, María D., and Nerea Cabo. "Relationships between the composition of edible oils and lard and the ratio of the absorbance of specific bands of their Fourier transform infrared spectra. Role of some bands of the fingerprint region." Journal of Agricultural and Food Chemistry 46.5 (1998): 1788-1793. [2] Gerdova, A., et al. "60 MHz 1H NMR Spectroscopy of Triglyceride Mixtures." Magnetic resonance in food science: Defining food by magnetic resonance (2015): 19. [3] Longobardi, F., et al. "Classification of olive oils according to geographical origin by using 1H NMR fingerprinting combined with multivariate analysis." Food Chemistry 130.1 (2012): 177-183.
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