Determination of the acid values of edible oils via FTIR spectroscopy based on the O-H stretching band

被引：85
作者：
Jiang, Xiuming [1 ]
Li, Shen [1 ]
Xiang, Guoqiang [1 ]
Li, Qiuhong [1 ]
Fan, Lu [1 ]
He, Lijun [1 ]
Gu, Keren [1 ]
机构：
[1] Henan Univ Technol, Sch Chem & Chem Engn, Zhengzhou 450001, Peoples R China
来源：
FOOD CHEMISTRY | 2016年 / 212卷
基金：
中国国家自然科学基金;
关键词：
Acid value; FTIR spectroscopy; Quartz cuvette; Edible oil; FREE FATTY-ACIDS; TRANSFORM INFRARED-SPECTROSCOPY; ATTENUATED TOTAL REFLECTANCE; OLIVE OIL; SPECTRAL RECONSTITUTION; RAPID-DETERMINATION; PALM OIL; SPECTROMETRY; DEGRADATION; BIODIESEL;
D O I：
10.1016/j.foodchem.2016.06.035
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A new method for determining the acid values (AVs) of edible oils based on the O-H stretching band was developed. The oil sample was diluted with carbon tetrachloride and was placed in a quartz cuvette with a thickness of 1 cm to record the FTIR spectrum. The peak at 3535 cm (1), which corresponds to the O-H stretch of the carboxyl group in free fatty acids, together with the peak valley at 3508 cm (1) and the spectral data in the range of 3340-3390 cm (1) were used to determine the AV of the edible oil. The excellent linear relationship between the AVs measured in this work and those measured using a titration method, with a correlation coefficient (R) of 0.9929, indicates that the present procedure can be applied as an alternative to the classic method for determining the AVs of edible oils. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：585 / 589
页数：5
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