Oleoscience
Online ISSN : 2187-3461
Print ISSN : 1345-8949
ISSN-L : 1345-8949
Volume 19 , Issue 12
Showing 1-3 articles out of 3 articles from the selected issue
  • Kinuko MIYAZAKI, Kazuo KOYAMA
    2019 Volume 19 Issue 12 Pages 489-496
    Published: 2019
    Released: December 06, 2019
    JOURNALS FREE ACCESS

    The concerns about potential health risks associated with fatty acid esters of 3-chloro-1, 2-propanediol (3-MCPDEs), 2-chloro-1, 3-propanediol (2-MCPDEs) and glycidol (GEs) in edible oils and fats have led to development of various methods for quantitative determinations of these com pounds in various countries. An enzymatic indirect method for simultaneous determinations of 3-MCP DEs, 2-MCPDEs and GEs were developed based on Candida cylindracea lipase hydrolysis of esters. JOCS conducted a collaborative study with 13 participant laboratories, and obtained results with good reproducibility. In 2016, the enzymatic indirect method for analysis of oils and fats except for fish oils was registered in “The JOCS Standard Methods for the Analysis of Fats, Oils and Related Materials” as 2.4.14-2016. Then, the enzymatic indirect method was successfully applied to the analyses of fish oils and foods containing oils and fats. The method for analysis of fish oils was registered in “The JOCS Stan dard Methods for the Analysis of Fats, Oils and Related Materials” as R7-2017.

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  • Kazuaki YOSHINAGA
    2019 Volume 19 Issue 12 Pages 497-505
    Published: 2019
    Released: December 06, 2019
    JOURNALS FREE ACCESS

    Triacylglycerol (TAG) is main component of edible fats and oils. There are several kinds of TAG molecular species depending on fatty acids bound to TAG. An analytical method for determination of TAG molecular species in fats and oils is very important for food manufacturing because the TAG composition affects food qualities such as physical and nutritional functions. In the present study, we developed a GC-FID method for quantification of TAG in edible fats and oils using correction factors of TAG standards. In addition, we developed a GC-MS method for determination of lactones in butter and margarine using correction factors.

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  • Moriatsu UEDA
    2019 Volume 19 Issue 12 Pages 507-512
    Published: 2019
    Released: December 06, 2019
    JOURNALS FREE ACCESS

    Near infrared (NIR) spectroscopy is a method for qualitative and quantitative analyses by measuring and evaluating the absorption of electromagnetic wave so called “near infrared light” by unground solids, powder and liquid samples. NIR spectroscopy has the advantages on chemical-free and rapid where simultaneously analysis can be performed for multiple components per measurement without any sample pre-treatment. Benefits of NIR analysis also include its ability to perform a measurement non-destructively/non-invasively; thus allows the technology to become important tool for quality control and process control of raw materials and final products. Additionally, NIR spectroscopy is frequently used for in-line and on-line analyses. The measurement can be done by placing a system on a conveyor belt or carrying reflected/transmitted light by optical fiber(s). In this article, the rapid analysis of fats and oils using FT-NIR (Fourier Transform Near Infrared) analysis, which is used in quality control, is introduced. The content includes review of official methods overseas.

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