| 傅里叶变换红外光谱法在橄榄油掺假鉴别中的应用 |
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| 引用本文： | 黄秀丽,黄 飞,曾宪远,宁焕焱,唐丽娜,奉夏平.傅里叶变换红外光谱法在橄榄油掺假鉴别中的应用[J].中国农学通报,2014,30(30):285-289. |
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| 作者姓名： | 黄秀丽 黄 飞 曾宪远 宁焕焱 唐丽娜 奉夏平 |
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| 作者单位： | 广东省惠州市质量计量监督检测所,,广东省惠州市质量计量监督检测所,,广东省惠州市质量计量监督检测所,广东省惠州市质量计量监督检测所 |
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| 基金项目： | 广东省质量技术监督局科研项目“橄榄油掺伪油脂定性鉴别方法研究”（2013ZS02） |
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| 摘 要： | 采用傅里叶变换红外光谱仪对橄榄油、葵花籽油、花生油、玉米油、大豆油、菜籽油、棕榈油7种食用植物油的红外光谱信息进行分析。结果表明，橄榄油的红外吸收光谱在吸收峰的位置及吸光度上均与其他种类的植物油有区别，以3005~3009 cm-1、1117~1121 cm-1处的吸收峰作为种类区分。模拟掺假过程，向橄榄油中掺入其他6种不同比例的低价值植物油后，发现1097、3005 cm-1处吸收峰的峰面积与掺假百分比呈线性关系。此外，对7种食用植物油180℃加热2 h后的红外光谱图进行分析，发现968、1097 cm-1处的吸收峰变化趋势有差异，橄榄油呈上升趋势而其他种类的植物油则呈现下降趋势。掺假橄榄油加热后谱图分析发现3005 cm-1处的峰面积有所降低，但与掺假百分比仍呈线性关系，掺入5%低价油，3400~3650 cm-1区域呈明显增加趋势，据此可以鉴别掺假量低至5%的橄榄油，这为橄榄油的掺假鉴别提供了一种快速高效的方法。
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| 关 键 词： | 钾高效 钾高效 |
| 收稿时间： | 2014/4/28 0:00:00 |
| 修稿时间： | 2014/4/28 0:00:00 |
Application of Fourier Transform Infrared Spectroscopy to Olive Oil Adulteration Identification |
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| Huang Xiuli,Huang Fei,Zeng Xianyuan,Ning Huanyan,Tang Lina,Feng Xiaping.Application of Fourier Transform Infrared Spectroscopy to Olive Oil Adulteration Identification[J].Chinese Agricultural Science Bulletin,2014,30(30):285-289. |
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| Authors: | Huang Xiuli Huang Fei Zeng Xianyuan Ning Huanyan Tang Lina Feng Xiaping |
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| Institution: | (Huizhou Quality and Measuring Supervision Testing Institute, Huizhou Guangdong 516003) |
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| Abstract: | Fourier transform infrared spectrometer was used to detect the infrared information sunflower oil, peanut oil, corn oil, soybean oil, rapeseed oil and palm oil. The results showed that of olive oil, the position and absorbance of olive oil in the infrared spectra absorption peaks were different from other vegetable oils, with the absorption peak at 3005-3009 cm-1 and adulteration, the absorbance and adulteration ratio 1117- 1121 cm- 1 as the species distinction. Simulation of showed a linear relationship at 3005 cm-1 and 1097 cm-~. When 7 kinds of edible vegetable oil were heated up to 180 ℃ for 2 h, absorption peak of olive oil at 1097 cm-1 and 968 cm-1 rose while that of other kinds of vegetable oil decreased. As to adulterated olive oils, 3005 cm-~ absorbance was still linear with adulteration ratio from 5% to 80%, in the meantime, 3400-3650 cm-1 region showed a great increase even the adulteration ratio was reduced to 5%, which provided a rapid and efficient method for identification of olive oil adulteration. |
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| Keywords: | edible oil infrared spectroscopy species identification olive oil adulteration identification |
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