Olive oil fast detection method adopting Raman spectrum characteristic peak signal intensity ratio
A technology of Raman spectroscopy and signal intensity, applied in the field of olive oil non-destructive testing, can solve the problems of difficult popularization, unfavorable discovery and monitoring management, inability to conduct on-site and rapid testing, etc., and achieve the effect of simple operation interface
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[0030] In order to further elaborate the rapid detection method of olive oil using the signal intensity ratio of the Raman spectral characteristic peak, the following will be described in more detail in conjunction with the examples.
[0031] The invention mainly adopts the corresponding intensity ratio of different Raman spectral characteristic peaks to quickly and non-destructively identify the authenticity and counterfeit olive oil.
[0032] Specific steps are as follows:
[0033] 1. Sample preparation
[0034] Olive oil samples of different brands, different grades, and different origins were purchased from major supermarkets in the United States, Japan, and China, totaling 23 samples; soybean oil, sunflower oil, rapeseed oil, corn oil, and peanut oil were purchased from major supermarkets in China. Supermarket, 5 samples; olive oil and pomace oil purchased from a supermarket in China, 1 sample, see Table 1 for details of the above samples. Mix soybean oil, sunflower oil...
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