基于傅里叶变换红外光谱的食用油质量安全检测技术研究进展  

A Review of the Application of Fourier Transform Infrared Spectroscopy for Quality and Safety Analysis of Edible Oils

作　　者：陈佳[1] 于修烛[1] 刘晓丽[1] 徐立荣[1] 李孟俊 呼延宗尧 CHEN Jia;YU Xiuzhu;LIU Xiaoli;XU Lirong;LI Mengjun;HUYAN Zongyao(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)

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：《食品科学》2018年第7期270-277,共8页Food Science

基　　金：国家自然科学基金面上项目(31671819)

摘　　要：为了进一步拓展傅里叶变换红外(Fourier transform infrared,FTIR)光谱技术在食用油分析和检测中的应用范围,本文综述了近年来FTIR光谱技术在食用油品质分析和安全检测方面的研究进展。其中品质分析包括理化指标(过氧化值、反式脂肪酸含量、游离脂肪酸含量、水分体积分数、碘值、羰基值及多指标分析和检测)和氧化稳定性;安全检测即食用油真伪鉴别。通过对光谱采集、光谱范围选择、数据处理及基底效应消除等方面进行分析和探讨,以期为FTIR光谱技术在食用油质量安全检测方面的进一步应用提供参考。In order to expand the application of Fourier transform infrared(FTIR)spectroscopy to analyze edible oils,we herein summarize recent advances in the application of FTIR spectroscopy for evaluating the quality and safety of edible oils.Oil quality has been evaluated in terms of physicochemical properties(peroxide value,trans fatty acid content,free fatty acid content,moisture content,iodine value,carbonyl value and multivariable analysis)and oxidative stability.The safety of edible oils has been tested by assessing their authenticity.This review is focused on the discussion of spectral acquisition,waveband selection,data processing and substrate effect elimination.

关 键 词：傅里叶变换红外光谱 食用油 品质分析 安全检测 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]