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| Rapid discrimination of inferior hot pot oil by Raman spectroscopy |
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| DOI： |
| KeyWord:hot pot oil Roman spectroscopy edible vegetable oil discrimination principal component analysis acid value |
| FundProject:四川省科技计划应用基础研究项目（2019YJ0317） |
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| Abstract: |
| 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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