基于FTIR光谱重组技术的食用油过氧化值检测研究  

Study on Detection of Peroxide Value in Edible Oils Using FTIR Spectral Reconstitution Technique

作　　者：于修烛[1] 杜双奎[1] 李志西[1] 张静亚[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品学报》2011年第7期169-175,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：中央高校基本科研业务费专项资金资助(QN2009074)

摘　　要：以食用油、三苯磷、三苯氧磷和矿物精油为试验材料,基于氢过氧化物与三苯磷(TPP)快速反应生成三苯基氧磷(TPPO)及其在红外光谱542cm-1处有特征吸收的原理,采用FTIR光谱重组检测(SR-FTIR)技术对食用油的过氧化值进行建模及模型验证分析。结果表明:TPPO浓度(以相应的过氧化值表示)与542cm-1处吸收强度(相对基线位于530cm-1)之间高度线性相关,相关系数为0.9999,标准差为0.067mmol/kg。对2个验证样品集(0～1.5mmol/kg和1.5～10mmol/kg)进行测定并与碘量法比较,SR-FTIR技术的灵敏度和精度均高于碘量法。通过自动分析仪SR-FTIR测定过氧化值的分析速度可达每小时90个样品。The paper took edible oils,triphenylphosphine（TPP）,triphenylphosphine oxide（TPPO） and odorless mineral spirit（OMS） as experiment material,adopted Fourier transform infrared spectral reconstitution（SR-FTIR）technique to detect peroxide value（PV） in edible oils,basing on the PV determination is the rapid reaction of TPP with the hydroperoxides present in an oil to produce TPPO,which exhibits a readily measurable absorption band at 542 cm-1.The result showed that calibration standards,prepared by gravimetric addition of TPPO to a peroxide-free oil,were handled in the same manner,and a linear calibration equation relating the concentration of TPPO（expressed as the equivalent PV） to the absorbance of TPPO at 542 cm-1 relative to a baseline at 530 cm-1 in the reconstituted spectra was obtained,with a regression SD of ±0.067 mmol/kg oil.PV determinations on two sets of validation samples,spanning PV ranges of 0～1.5 and 1.5～10 mmol/kg oil,were carried out in parallel by the iodimetry and SR-FTIR-based FTIR procedures,and comparison of the results of duplicate analyses by the two methods indicated that the latter was more reproducible and slightly more sensitive.The SR-FTIR-based PV method,when implemented on an autosampler-equipped FTIR system,allowed for the automated analysis of 90 samples per hour.

关 键 词：傅里叶红外光谱 光谱重组技术 食用油 过氧化值 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]