傅立叶变换红外光谱在食用油分析上的应用  

Application of Fourier Transform Infrared Spectroscopy in the Analysis of Edible Oils

作　　者：代秀迎 郑建明 陈斌[2] 

机构地区：[1]江苏天瑞仪器分析测试中心,苏州215300 [2]江苏大学,镇江212013

出　　处：《现代科学仪器》2011年第2期113-116,共4页Modern Scientific Instruments

摘　　要：近年来,食用植物油的问题越来越多,从地沟油到反式脂肪酸等一系列事件频繁曝光。而传统的检测方法费时费力,本文综述了傅立叶变换红外光谱在食用油分析上的应用。该技术可以对油脂进行分类和掺杂掺假检测,同时运用光谱数据和化学计量学方法还可以对食用油的反式不饱和脂肪酸含量、游离脂肪酸含量、碘值、皂化值及过氧化值等进行快速检测。In recent years, some incidents, which are from waste oils to trans fatty acids, were exposured frequently. There are a variety of problems about edible oils, and the traditional detecting method is difficult and time-consuming. The use of Fourier transform infrared spectroscopy in the study of edible oils is reviewed. This technique can characterise oils and fats and detect adulterations. At the same time, the application of spectroscopic data and chemometrics methods can rapidly determine trans- unsaturated fatty acids content, free fatty acids content, iodine value, average chain length or saponification number, as well as peroxide value.

关 键 词：傅立叶红外光谱 食用油 检测 ATR 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]