| 拉曼光谱法快速鉴别劣质火锅油 |
| |
| 引用本文： | 余小敏.拉曼光谱法快速鉴别劣质火锅油[J].中国油脂,2021,46(7):99-103. |
| |
| 作者姓名： | 余小敏 |
| |
| 作者单位： | 成都信息工程大学 电子工程学院，物理场生物效应及仪器四川省高校重点实验室，成都 610225 |
| |
| 基金项目： | 四川省科技计划应用基础研究项目（2019YJ0317） |
| |
| 摘 要： | 长期食用劣质火锅油会对人体产生严重伤害。为快速鉴别劣质火锅油，对火锅油和6种普通的食用植物油进行拉曼光谱测试分析。结果表明：火锅油的拉曼光谱在1 150 cm-1和1 525 cm-1处有明显的谱峰，而其他食用植物油则没有，利用主成分分析法可以明显地区别火锅油和普通食用植物油；对同一种火锅油经过反复熬煮和存放，其拉曼光谱在1 525 cm-1谱峰处的相对强度与酸值具有较高的相关性，相关系数达到0.925 6。拉曼光谱法可以作为一种现场快速鉴别火锅油与食用植物油以及检测火锅油质量的潜在方法。
|
| 关 键 词： | 火锅油 按曼光谱 食用植物油 鉴别 主成分分析 酸值 |
Rapid discrimination of inferior hot pot oil by Raman spectroscopy |
| |
| YU Xiaomin.Rapid discrimination of inferior hot pot oil by Raman spectroscopy[J].China Oils and Fats,2021,46(7):99-103. |
| |
| Authors: | YU Xiaomin |
| |
| Affiliation: | Physical Field Biological Effect and Instrument Sichuan Province Key Laboratory of Colleges and
Universities, School of Electronical and Electronic Engineering, Chengdu University of Information
Technology, Chengdu 610225, China |
| |
| Abstract: | Long-term consumption of inferior hot pot oil will be seriously harmful to health. For rapid discrimination of inferior hot pot oil, the hot pot oil and six kinds of common edible vegetable oils were analyzed by Raman spectroscopy. The results showed that the spectral peak at 1 150 cm-1 and 1 525 cm-1 obviously observed in hot pot oil, but not in edible vegetable oils. Using principal component analysis (PCA), hot pot oil was significantly discriminated from edible vegetable oils. For the same hot pot oil after repeated boiling and storage, the relative intensity of Raman spectrum at 1 525 cm-1 had a high correlation with acid value, and the correlation coefficient reached 0.925 6. Raman spectroscopy could be used as a potential method for rapidly identification of hot pot oil from edible vegetable oils and determination the quality of hot pot oil. |
| |
| Keywords: | hot pot oil Roman spectroscopy edible vegetable oil discrimination principal component analysis acid value |
|
| 点击此处可从《中国油脂》浏览原始摘要信息 |
|
点击此处可从《中国油脂》下载全文 |
