Quality detection of tea oil by 19F NMR and 1H NMR

T.  Liu; T.M.  Olajide; W.  Wang; Z.  Cheng; Q.  Cheng; X.C.  Weng

doi:10.3989/gya.0662201

Autores/as

T. Liu School of Environmental and Chemical Engineering, Shanghai University https://orcid.org/0000-0002-8975-4989
T.M. Olajide School of Environmental and Chemical Engineering, Shanghai University https://orcid.org/0000-0003-4751-8715
W. Wang Anhui Xueyan Tea Oil Co., Ltd, Standardized Factory Building, Jintongtong Pioneer Park, Jinzhai County Modern Industrial Park https://orcid.org/0000-0002-0617-8307
Z. Cheng Xuhui District Donger Primary School https://orcid.org/0000-0003-2059-7396
Q. Cheng Anhui Xueyan Tea Oil Co., Ltd, Standardized Factory Building, Jintongtong Pioneer Park, Jinzhai County Modern Industrial Park https://orcid.org/0000-0001-9234-6962
X.C. Weng School of Environmental and Chemical Engineering, Shanghai University - School of Life Sciences, Shanghai University https://orcid.org/0000-0003-2047-1654

DOI:

https://doi.org/10.3989/gya.0662201

Palabras clave:

1H RMN, 19F RMN, Aceite de té, Detección de calidad, Hidroperóxidos

Resumen

En este trabajo se utiliza la técnica de resonancia magnética nuclear (RMN) para controlar la calidad del aceite de té. La adulteración del aceite de té virgen se controló mediante las técnicas de ¹⁹F RMN y ¹H RMN. La técnica de ¹⁹F RMN se utilizó como un nuevo método para detectar los cambios en la calidad y el índice de hidroperóxido del aceite de té. La investigación demuestra que las técnicas ¹⁹F RMN y ¹H RMN pueden detectar rápidamente la adulteración del aceite de té. La alta temperatura provoca una disminución en la proporción D y un aumento en el contenido total de diglicéridos. Algunos picos nuevos, pertenecientes a derivados de hidroperóxidos, aparecieron a δ-108,21 y δ-109,05 ppm en el espectro de ¹⁹F RMN cuando el aceite se autoxidaba e incrementaban cuando aumentaba el índice de hidroperóxido. Estos resultados tienen gran importancia en el seguimiento del contenido de humedad, de la frescura y del estado de oxidación de los aceites y en la detección de la adulteración de aceites comestibles de alto valor con aceites baratos mediante el uso de ¹⁹F RMN y ¹H RMN.

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