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| Analysis of oxidation product in edible oil by 1H nuclear magnetic resonance spectroscopy |
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| KeyWord:nuclear magnetic resonance oil oxidation rapid detection edible oil quality |
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| Abstract: |
| High field nuclear magnetic resonance (NMR) has been applied to the field of oil quality detection in recent years. The oil degradation was accelerated by the high temperature heating experiment and soybean oil samples with different oxidation degrees were prepared. The hydrogen spectrum datas of oils were collected by NMR and their fingerprint peaks were integrated. The relative contents of the oxidation products in oil were calculated at each time point. The results showed that the change of oxidation products was consistent with the trend of initiation and delivery stages according to the radical chain reaction mechanism. The content of cis-epoxide was higher than that of trans-epoxide in the whole process and the content of secondary alcohol was higher than that of primary alcohol. The content of trans-2-aldehyde in aldehydes was the highest, reaching 17.94 mmol/mol after heating for 6 h. High field NMR spectroscopy showed potential application value in the rapid detection of edible oil quality. |
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