微波加热植物油的红外光谱分析

利用傅里叶变换红外光谱法并结合二维相关光谱技术对微波加热及传统加热下的三种植物油进行分析。对加热过程中红外光谱的峰位、峰形、峰强进行比较，一维红外光谱图没有明显的区别，而二维相关谱图中，同步、异步图差异比较明显。根据自动峰强度可比较同一植物油在不同加热方式下其分子结构变化的异同。另外与一维红外光谱相比，二维相关光谱的分辨率较高，在揭示分子内或分子间的相互作用研究中发挥了作用，增强了对谱图的识别能力。初步实验表明微波加热与传统加热过程中，植物油的分子结构变化是不一样的。

Analysis of Microwave Heated Vegetable Oil by Infrared Spectrum

Three kinds of vegetable oils, which are heated by microwave heating and traditional heating methods, are analyzed by using Fourier transform infrared spectroscopy combined with two-dimensional correlation spectroscopy. By comparing the peak position, peak shape and peak strength of mid-infrared spectrum during the heating processes, no obvious differences are found in one-dimensional （1D） spectra. But in the two-dimensional （2D） correlation spectra, the differences of synchronous, asynchronous figures are obvious. According to the auto-peaks intensity, the molecular structure change mechanism can be com- pared by using di{{erent ways to heat the same vegetable oil. Besides, compared with 1D-infrared spectros- copy, the 2D-correlation infrared spectroscopy has higher resolution which plays an important role in re- vealing the intra-molecular or inter-molecular interaction research, enhancing the ability of identifying the spectra. The experimental results show that the change of molecular structure in the vegetable oil is differ-ent during the microwave heating and traditional heating processes.