Application of Raman spectroscopy in the rapid detection of waste cooking oil
Application of Raman spectroscopy in the rapid detection of waste cooking oil
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DOI：
10.1016/j.foodchem.2021.130191
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发表时间：
2021-05-31
期刊：
影响因子：
8.8
通讯作者：
Li, Chunbao
中科院分区：
文献类型：
--
作者：
Jin, Haoquan;Li, Hao;Li, Chunbao
采用拉曼光谱法对废食用油和食用植物油进行了区分。发现869、969、1302和1080 cm-1的信号对于用PCA将废食用油与5种食用油区分开来至关重要。将废食用油加入到大豆油或橄榄油中，当掺假比例分别达到10%和20%时，PCA可以分离出掺假油和纯油。969 （R2 > 0.951）、1267 （R2 = 0.987）和1302 (R2 > 0.984) cm-1对掺假有线性响应。加热实验和1H NMR分析表明，废油和食用油在969和1267 cm-1处的拉曼光谱差异与热处理直接相关。这项工作突出了拉曼光谱检测废食用油的潜力。
Raman spectra were used to distinguish waste cooking oil from edible vegetable oils. Signals at 869, 969, 1302 and 1080 cm-1 were found to be crucial to distinguish waste cooking oil from five edible oils using PCA. When waste cooking oil was added to soybean or olive oil, PCA could separate adulterated and pure oils, when the adulteration proportions reached 10% and 20%, respectively. Peaks at 969 (R2 > 0.951), 1267 (R2 = 0.987) and 1302 (R2 > 0.984) cm-1 responded linearly to adulteration. Heating assays and 1H NMR analysis revealed that differences between the Raman spectra of waste cooking oil and edible oils at 969 and 1267 cm-1 were directly related to heat treatment. This work highlights the potential for Raman spectroscopy to detect waste cooking oil.