几种典型食用油脂拉曼光谱分析研究  

Analysis on Raman spectroscopy of several typical edible oils

作　　者：杨坤[1] 褚昆昆 朱祥[1] 杨红军[1] 袁捷[1] 程学瑞[1] 

机构地区：[1]郑州轻工业学院高压科学与技术研究中心,河南郑州450002

出　　处：《粮食与油脂》2015年第11期56-58,共3页Cereals & Oils

基　　金：国家自然科学基金资助项目(31201377)

摘　　要：该文主要采用拉曼光谱技术对大豆油、花生油、棕榈油和猪油的拉曼光谱进行分析。分析结果表明,几种食用油脂的拉曼光谱强度的相对比值A3009/A2850,A3009/A1437,A1654/A2850和A1654/A1437可以大致表征油脂中的C=C双键的含量。进一步分析表明,相对强度A3009/A1437与油脂的碘值线性关系最好。因此可利用油脂拉曼光谱的相对强度A3009/A1437对油脂进行质量分析和掺假鉴别。In this paper, soybean oil, peanut oil, palm oil and lard were analyzed by Rarnan spectroscopy. The results showed that the relative ratio of the intensity of the Raman spectra of several edible oils, which were A3009/A2850, A3009/A1437, AI654/A2850 and AI654/A1437, could roughly characterize the oil content of the C=C double bond. There was the best linear relationship between A3009/A1437 and iodine value of edible oils. It was available to analyze oil quality and identify adulteration of oils by using the relative intensity A3009/A1437 of the oils＇ Raman spectroscopy.

关 键 词：食用油脂 拉曼光谱 碘值 

分 类 号：TS207.3[轻工技术与工程—食品科学]