Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy

被引：140
作者：
Zhang, Qing [1 ]
Liu, Cheng [1 ]
Sun, Zhijian [1 ]
Hu, Xiaosong [1 ]
Shen, Qun [1 ]
Wu, Jihong [1 ]
机构：
[1] China Agr Univ, Natl Engn & Technol Res Ctr Fruits & Vegetables P, Key Lab Fruits & Vegetables Proc, Minist Agr,Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
来源：
FOOD CHEMISTRY | 2012年 / 132卷 / 03期
关键词：
Edible vegetable oils; Used frying oil; Adulteration; Fourier Transform Infrared Spectroscopy; Cluster analysis; Discriminant analysis; Linear regression analysis; VIRGIN OLIVE OIL; FATTY-ACID PROFILES; HAZELNUT OIL; CLASSIFICATION; QUALITY;
D O I：
10.1016/j.foodchem.2011.11.129
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The application of Fourier Transform Infrared (FTIR) Spectroscopy to authenticate edible vegetable oils (corn, peanut, rapeseed and soybean oil) adulterated with used frying oil was introduced in this paper. The FTIR spectrum of oil was divided into 22 regions which corresponded to the constituents and molecular structures of vegetable oils. Samples of calibration set were classified into four categories for corn and peanut oils and five categories for rapeseed and soybean oils by cluster analysis. Qualitative analysis of validation set was obtained by discriminant analysis. Area ratio between absorption band 19 and 20 and wavenumber shift of band 19 were treated by linear regression for quantitative analysis. For four adulteration types, LODs of area ratio were 6.6%, 7.2%, 5.5%, 3.6% and wavenumber shift were 8.1%, 9.0%, 6.9%, 5.6%, respectively. The proposed methodology is a useful tool to authenticate the edible vegetable oils adulterated with used frying oil. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1607 / 1613
页数：7
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