تشخيص تقلب در روغن زيتون به روش گازكروماتوگرافي

Detection of Olive Oils Adulteration by Gas Chromatography Method

This paper verifies the quality of determination of fatty acids in detection of adulteration of olive oil with certain vegetable oils. 2% adulteration in canola oil can be detected based on gadoleic acid in the quantity of more than 0.4 and , the detection of 4% adulteration in canola oil is based on linolenic acid in the quantity of more than 1, 10% adulteration in soybean oil can be detected based on linolenic acid in the quantity of more than 1 and the detection of 4% adulteration in sunflower oil is based on behnic acid in the quantity of more than 0.2 are possible. But the detection of adulteration Of pomace oil is based on free fatty acids profile which Is not possible.