| 基于FTIR光谱重组技术的食用油过氧化值检测研究 |
| |
| 引用本文： | 于修烛,杜双奎,李志西,张静亚.基于FTIR光谱重组技术的食用油过氧化值检测研究[J].中国食品学报,2011,11(7). |
| |
| 作者姓名： | 于修烛 杜双奎 李志西 张静亚 |
| |
| 作者单位： | 西北农林科技大学食品科学与工程学院 陕西杨凌 712100 |
| |
| 基金项目： | 中央高校基本科研业务费专项资金资助 |
| |
| 摘 要： | 以食用油、三苯磷、三苯氧磷和矿物精油为试验材料,基于氢过氧化物与三苯磷(TPP)快速反应生成三苯基氧磷( TPPO)及其在红外光谱542 cm-1处有特征吸收的原理,采用FTIR光谱重组检测(SR-FTIR)技术对食用油的过氧化值进行建模及模型验证分析.结果表明:TPPO浓度(以相应的过氧化值表示)与542 cm-1处吸收强度(相对基线位于530 cm-1)之间高度线性相关,相关系数为0.9999,标准差为0.067 mmol/kg.对2个验证样品集(0～1.5 mmol/kg和1.5～10 mmol/kg)进行测定并与碘量法比较,SR-FTIR技术的灵敏度和精度均高于碘量法.通过自动分析仪SR-FTIR测定过氧化值的分析速度可达每小时90个样品.
|
| 关 键 词： | 傅里叶红外光谱 光谱重组技术 食用油 过氧化值 |
Study on Detection of Peroxide Value in Edible Oils Using FTIR Spectral Reconstitution Technique |
| |
| Yu Xiuzhu,Du Shuangkui,Li Zhixi,Zhng Jingya.Study on Detection of Peroxide Value in Edible Oils Using FTIR Spectral Reconstitution Technique[J].Journal of Chinese Institute of Food Science and Technology,2011,11(7). |
| |
| Authors: | Yu Xiuzhu Du Shuangkui Li Zhixi Zhng Jingya |
| |
| Affiliation: | Yu Xiuzhu Du Shuangkui Li Zhixi Zhang Jingya(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi) |
| |
| Abstract: | The paper took edible oils,triphenylphosphine(TPP),triphenylphosphine oxide(TPPO) and odorless mineral spirit(OMS) as experiment material,adopted Fourier transform infrared spectral reconstitution(SR-FTIR)technique to detect peroxide value(PV) in edible oils,basing on the PV determination is the rapid reaction of TPP with the hydroperoxides present in an oil to produce TPPO,which exhibits a readily measurable absorption band at 542 cm-1.The result showed that calibration standards,prepared by gravimetric ad... |
| |
| Keywords: | FTIR spectral reconstitution technique edible oils peroxide value |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
