Preliminary studies on the mid-infrared analysis of edible oils by direct heating on an ATR diamond crystal

被引：37

作者：

Pinto, R. Climaco ^{[1
,3
]}

Locquet, N. ^{[2
]}

Eveleigh, L. ^{[1
,2
]}

Rutledge, D. N. ^{[1
,2
]}

机构：

[1] AgroParisTech, Chim Analyt Lab, F-75005 Paris, France

[2] AgroParisTech, INRA, UMR 214, IAQA, F-75005 Paris, France

[3] Univ Aveiro, Dept Quim, P-3810193 Aveiro, Portugal

来源：

FOOD CHEMISTRY | 2010年 / 120卷 / 04期

关键词：

MIR-ATR; Heated ATR; Edible oils; Degradation; Oxidation; Sunflower; Olive; Canola; TRANSFORM-INFRARED-SPECTROSCOPY; VIRGIN OLIVE OIL; FATTY-ACIDS; THERMAL-OXIDATION; FTIR; DEGRADATION; EVALUATE; SPECTRA;

D O I：

10.1016/j.foodchem.2009.11.053

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this work a new, easy and rapid MIR-ATR technique to monitor the thermal stability of oils is presented. The method uses a heated ATR apparatus set at selected temperatures to thermally modify the oils and simultaneously acquire spectra. Because of the larger sample surface to volume ratio, degradation reactions are faster compared to other heating methods. Three different edible oils (sunflower, olive and canola), are subjected to the method. Sunflower oil with or without tocopherol and at three different temperatures (130, 150 and 170 degrees C) was also analysed. Wavenumbers; known to be relevant to oil degradation processes are selected to show the modifications in the spectra over time. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1170 / 1177

页数：8

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