Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy

被引：14

作者：

Antony, Bency ^{[1
]}

Mehta, Bhavbhuti M. ^{[2
]}

Sharma, Saurabh

Ratnam, K. ^{[1
]}

Aparnathi, K. D. ^{[2
]}

机构：

[1] Kaira Dist Cooperat Milk Producers Union Amul Dai, Anand, Gujarat, India

[2] Anand Agr Univ, Dairy Chem Dept, SMC Coll Dairy Sci, Anand, Gujarat, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2018年 / 55卷 / 09期

关键词：

Ghee; Vegetable oils; FT-MIR; Spectra; TRANSFORM-INFRARED-SPECTROSCOPY; EDIBLE OILS; MILK-FAT; IR SPECTROSCOPY; ADULTERATION; QUALITY; AUTHENTICATION; FOOD;

D O I：

10.1007/s13197-018-3289-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

FT-MIR spectra of ghee (anhydrous milk fat) and common vegetable oils were acquired using HATR in 4000-650 cm(-1) region. The differences in absorbance by carbon-hydrogen (C-H) stretch in fatty acid chain at 3.48 mu m and absorbance by carbonyl (C-O) stretch of ester linkage at 5.7 mu m in ghee and that in vegetable oils were studied. The clear differences in the spectra of ghee and that of the vegetable oils were noticed in fingerprint region, which can be very well utilized to develop FT-MIR spectroscopy as a promising tool to detect presence of common vegetable oils mixed in the ghee as an adulterant.

引用

页码：3632 / 3639

页数：8

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