食用油和煎炸油空芯光纤拉曼检测系统研究  

Research on Hollow Fiber Raman Detection System for Edible and Fried Oils

作　　者：王为[1] 陈盼[1] 刘炳红[1] 汤晓黎[1] 朱晓松[1] 石艺尉[1] 

机构地区：[1]复旦大学信息科学与工程学院,上海200433

出　　处：《光学学报》2015年第9期73-81,共9页Acta Optica Sinica

基　　金：国家自然科学基金(61201062)

摘　　要：基于食用油质量检测背景,使用内表面镀银空芯光纤作为传感腔,设计和搭建了食用油和煎炸油拉曼光谱检测系统。对系统的拉曼散射光强进行了理论建模,通过理论仿真与实验数据讨论了空芯光纤长度的优化。使用系统对常见食用油和小吃摊油进行了拉曼光谱采集与分析,引入了衡量油脂不饱和度的参数I3005/I2897。对某品牌大豆油的不饱和度参数采集实验发现,该油样不饱和度参数随煎炸时长增加明显降低。提供了一种灵敏高效的检测系统,可实现食用油和煎炸油结构分析及油脂不饱和度评估,拉曼光谱特征峰清晰尖锐,为样品的结构分析提供了有效手段,可应用于食品安全检测领域。Based on the detection of edible oil, a Raman spectrum detection system using the hollow fiber with silver plated in the inner surface as the sensor cavity is established for detecting edible and fried oils. A mathematical model is proposed to describe Raman signal intensity. The fiber length is optimized by simulation results and experimental data. After system establishment and optimization, samples of oil are measured by the system, including： fried oils collecting from two food stands and several kinds of edible oils. Ratio of Raman peak intensities at 3005 cm -1 and 2897 cm-1 is proposed to describe the degree of oil un-saturation. The un-saturation collecting experiment for the soybean oil used shows that un-saturation degree is inversely proportional to frying time. A smart and efficient detection system is provided to analyze oil structures and estimate oil un-saturation, where Raman spectrum characteristic peak is clear and sharp. It has shown potentiality in food safety detecting field.

关 键 词：光纤光学 空芯光纤 拉曼光谱 油脂不饱和度 特征峰 

分 类 号：TN253[电子电信—物理电子学] TQ646[化学工程—精细化工]