Rapid Determination of Saponification Value and Polymer Content of Vegetable and Fish Oils by Terahertz Spectroscopy

被引：7
作者：
Jiang, Feng Ling [2 ]
Ikeda, Ikuo [2 ]
Ogawa, Yuichi [3 ]
Endo, Yasushi [1 ]
机构：
[1] Tokyo Univ Technol, Sch Biosci & Biotechnol, Tokyo 1920982, Japan
[2] Tohoku Univ, Grad Sch Agr Sci, Sendai, Miyagi 9818555, Japan
[3] Kyoto Univ, Grad Sch Agr, Kyoto 6068502, Japan
来源：
JOURNAL OF OLEO SCIENCE | 2012年 / 61卷 / 10期
关键词：
vegetable oil; fish oil; saponification value; polymer content; terahertz spectroscopy; TIME-DOMAIN SPECTROSCOPY; FREE FATTY-ACIDS; QUANTITATIVE-DETERMINATION; EDIBLE OILS; PALM OIL; ABSORPTION; GLUCOSE;
D O I：
10.5650/jos.61.531
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A rapid method for determining the saponification value (SV) and polymer content of vegetable and fish oils using the terahertz (THz) spectroscopy was developed. When the THz absorption spectra for vegetable and fish oils were measured in the range of 20 to 400 cm(-1), two peaks were seen at 77 and 328 cm(-1). The level of absorbance at 77 cm(-1) correlated well with the SV. When the THz absorption spectra of thermally treated high-oleic safflower oils were measured, the absorbance increased with heating time. The polymer content in thermally treated oil correlated with the absorbance at 77 cm(-1). These results demonstrate that the THz spectrometry is a suitable non-destructive technique for the rapid determination of the SV and polymer content of vegetable and fish oils.
引用
收藏
页码：531 / 535
页数：5
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