Study of vegetable oils and their blends using infrared reflectance spectroscopy and refractometry

被引：15
作者：
Mukhametov, Almas [1 ]
Mamayeva, Laura [1 ]
Kazhymurat, Assemay [1 ]
Akhlan, Togzhan [1 ]
Yerbulekova, Moldir [1 ]
机构：
[1] Kazakh Natl Agrarian Res Univ, Dept Technol & Safety Food Prod, Alma Ata, Kazakhstan
来源：
FOOD CHEMISTRY-X | 2023年 / 17卷
关键词：
Vegetable oils; Blends; Refractometry; Infrared spectroscopy; Spectrograms; OLIVE OIL; RAPID DETECTION; AUTHENTICATION; ADULTERATION; SCATTERING; RAPESEED; FOODS;
D O I：
10.1016/j.fochx.2022.100386
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The present study aims to perform a comparative analysis of vegetable oils and their two-component blends using infrared spectroscopy and refractometry. The study was conducted in Almaty (Kazakhstan) in 2020. Three samples of 44 vegetable oils and their blends made from two components were examined. Fractometry and infrared spectroscopy were used to investigate the properties of blended vegetable oils. To this end, the fatty acid fraction (in percentage), iodine number, and index of refraction (IOR) were calculated. Afterward, the spectrograms obtained for the blends were analyzed. It was found that the difference between the intensities of weak bands and the band expansion of 722 cm-1 indicates greater expressiveness. When low-intensity bands (1653 cm-1) become more distinct due to vibrations of double carbon bonds (C-bonds), the level of unsaturated fatty acids in the blend increases as well.
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页数：7
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