食用油品质的红外吸收光谱分析  

Quality Analysis of Cooking Oils by Fourier Transform Infrared Spectroscopy

作　　者：何优选[1] 梁奇峰[1] 

机构地区：[1]嘉应学院化学与环境学院,广东梅州514015

出　　处：《化工技术与开发》2011年第6期32-34,共3页Technology & Development of Chemical Industry

摘　　要：测定了8种食用油的红外吸收光谱并进行比较分析。结果表明,不同食用油在4000～500cm-1范围内的红外吸收光谱基本相同,在3009,2925,2854,1746,1464,1377,1163,722cm-1处均出现相似的吸收峰,说明不同种类的食用油的主要成分是相同的。各种食用油红外吸收光谱特征峰的相对强度又有所不同,说明它们的不饱和脂肪酸、饱和脂肪酸及甘油三酯等主成分的含量有所不同。红外吸收光谱法可简便、快捷用于食用油品质的鉴定。Eight kinds of cooking oils were identified by fourier transform infrared spectroscopy（FT-IR）.The results showed that different cooking oils had basic same infrared spectra in 4000～500 cm-1 and the same absorption peaks at 3009,2925,2854,1746,1464,1377,1163,722cm-1,which showed that the cooking oils had the main compositions.The relative strength of absorption peaks were different showed that the quantities of main compositions were different in different kinds of cooking oils.Fourier Transform Infrared Spectroscopy was a simple and fast way for the quality analysis of the cooking oils.

关 键 词：食用油 红外吸收光谱 品质 

分 类 号：O657.31[理学—分析化学]