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| 拉曼光谱法快速鉴别劣质火锅油 |
| Rapid discrimination of inferior hot pot oil by Raman spectroscopy |
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| DOI： |
| 中文关键词: 火锅油 按曼光谱 食用植物油 鉴别 主成分分析 酸值 |
| 英文关键词:hot pot oil Roman spectroscopy edible vegetable oil discrimination principal component analysis acid value |
| 基金项目:四川省科技计划应用基础研究项目（2019YJ0317） |
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| 中文摘要: |
| 长期食用劣质火锅油会对人体产生严重伤害。为快速鉴别劣质火锅油，对火锅油和6种普通的食用植物油进行拉曼光谱测试分析。结果表明：火锅油的拉曼光谱在1 150 cm-1和1 525 cm-1处有明显的谱峰，而其他食用植物油则没有，利用主成分分析法可以明显地区别火锅油和普通食用植物油；对同一种火锅油经过反复熬煮和存放，其拉曼光谱在1 525 cm-1谱峰处的相对强度与酸值具有较高的相关性，相关系数达到0.925 6。拉曼光谱法可以作为一种现场快速鉴别火锅油与食用植物油以及检测火锅油质量的潜在方法。 |
| 英文摘要: |
| Long-term consumption of inferior hot pot oil will be seriously harmful to health. For rapid discrimination of inferior hot pot oil, the hot pot oil and six kinds of common edible vegetable oils were analyzed by Raman spectroscopy. The results showed that the spectral peak at 1 150 cm-1 and 1 525 cm-1 obviously observed in hot pot oil, but not in edible vegetable oils. Using principal component analysis (PCA), hot pot oil was significantly discriminated from edible vegetable oils. For the same hot pot oil after repeated boiling and storage, the relative intensity of Raman spectrum at 1 525 cm-1 had a high correlation with acid value, and the correlation coefficient reached 0.925 6. Raman spectroscopy could be used as a potential method for rapidly identification of hot pot oil from edible vegetable oils and determination the quality of hot pot oil. |
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