Application of Fourier Transform Infrared Spectroscopy for the Oxidation and Peroxide Value Evaluation in Virgin Walnut Oil

被引：48

作者：

Liang, Pengjuan ^{[1
]}

Chen, Chaoyin ^{[1
]}

Zhao, Shenglan ^{[2
]}

Ge, Feng ^{[1
]}

Liu, Diqiu ^{[1
]}

Liu, Binqiu ^{[1
]}

Fan, Qimeng ^{[2
]}

Han, Benyong ^{[1
]}

Xiong, Xianfeng ^{[1
]}

机构：

[1] Kunming Univ Sci & Technol, Fac Life Sci & Technol, Kunming 650500, Peoples R China

[2] Yunnan Univ Chinese Tradit Med, Fac Chinese Tradit Med, Kunming 650500, Peoples R China

来源：

JOURNAL OF SPECTROSCOPY | 2013年 / 2013卷

关键词：

EDIBLE OILS; OLIVE OIL; FTIR; SPECTRA; BANDS; FATS; LARD;

D O I：

10.1155/2013/138728

中图分类号：

Q5 [生物化学];

学科分类号：

070307 [化学生物学];

摘要：

Recent developments in Fourier transform infrared spectroscopy-partial least squares (FTIR-PLSs) extend the application of this strategy to the field of the edible oils and fats research. In this work, FT-IR spectroscopy was used as an effective analytical tool to determine the peroxide value of virgin walnut oil (VWO) samples undergone during heating. The spectra were recorded from a film of pure oil between two disks of KBr for each sample at frequency regions of 4000-650 cm(-1). Changes in the values of the frequency of most of the bands of the spectra were observed and used to build the calibration model. PLS model correlates the actual and FT-IR estimated value of peroxide value with a correlation coefficient of 0.99, and the root mean square error of the calibration (RMSEC) value is 0.4838. The methodology has potential as a fast and accurate way for the quantification of peroxide value of the edible oils.

引用

页数：5

共 28 条

[1]

FT-IR based methodology for quantitation of total tocopherols, tocotrienols and plastochromanol-8 in vegetable oils [J].