分析测试学报2012，Vol.31Issue(4)：373-378,6.DOI:10.3969/j.issn.1004-4957.2012.04.002
复热食用植物油结构变化的红外吸收光谱分析
Structural Transformation Analysis of Reheated Edible Vegetable Oil by Infrared Spectrophotometry
摘要
Abstract
Eight kinds of reheated oils ( genetically modified soybean oil, non-genetically modified soybean oil, sunflower oil, peanut oil, corn oil, safflower oil, cooking oil, olive oil) were identified by fourier transform infrared spectroscopy ( FT - IR). Unsaturated degree of unsaturated fatty acids(e. g, linoleic acid and linolenic acid) in cooking oil decreased and saturated fatty acids(e. g. palmitic acid and stearic acid) increased under the condition of high temperature reheating, while the cis fatty acids were also changed to be trans fatty acids. The absorption of the peak at 3 009, 988, 966 cm-1 were selected as characteristic absorption peak of the alkene and trans structure by second order derivative spectrophotometry. This method, with the advantages of simplicity, small dosage and rapidness for quality analysis of reheated oil in market screening, could be used as the theoretical evidence for determination of waste oil.关键词
傅立叶变换红外光谱法/衰减全反射/食用植物油/二阶导数光谱/反复高温加热/地沟油Key words
FT - IR/ attenuated total reflection( ATR)/ cooking oil/ second order derivative spectrophotometry/ repeatedly heated to high temperatures/ hogwash oil分类
数理科学引用本文复制引用
赵延华,刘成雁,王志嘉,韩旭,常建,张素艳..复热食用植物油结构变化的红外吸收光谱分析[J].分析测试学报,2012,31(4):373-378,6.基金项目
辽宁省科学技术计划项目(2007205004) （2007205004）
