红外光谱技术在食用油水分含量检测中的应用研究  

Application of Infrared Spectroscopy in Quality Detection of Edible oil

作　　者：黄丹[1] 刘芳[1] 

机构地区：[1]文山学院化学与工程学院,云南文山663099

出　　处：《文山学院学报》2016年第3期93-96,共4页Journal of Wenshan University

基　　金：云南省高等学校名师工作室骨干教师省内访问学者"云南民族大学王红斌教授名师工作室"项目

摘　　要：利用傅里叶变换红外光谱测定了6种食用油的谱图。结果表明,不同类型食用油的红外吸收光谱基本相同,但其特征吸收峰的相对强度有所不同,依据含水量的体积分数与吸光度建立了食用油含水量的测定方法。该方法简便、快捷,为食用油质量等级标准的确立提供了一定的技术支持。Six kind of edible oil’s spectra are determined by Fourier Transform Infrared Spectroscopy. The results show that the infrared absorption spectra of different types of edible oil are similar, but their relative intensities of characteristic absorption peak are different. The paper hereby establishes the method for the determination of the water content in edible oil based on water containing volume fraction and absorbance, which is convenient and fast and provides technical supports for the establishment of quality grade standard of edible oil.

关 键 词：食用油 红外光谱法 含水量 

分 类 号：O657-33[理学—分析化学]