Raman-spectrum-based method for detecting content of oleic acid, linoleic acid and saturated fatty acid in edible vegetable oil

A technology of edible vegetable oil and Raman spectroscopy, which is applied in the field of detection of fatty acid content of edible vegetable oil, can solve the problems of long detection time, unfavorable promotion, complicated equipment operation, etc., and achieve the effect of fast detection speed, simple operation and high accuracy

Inactive Publication Date: 2013-07-24
ZHEJIANG UNIV
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Problems solved by technology

[0005] At present, the more common methods for detecting the fatty acid content of edible vegetable oils include gas chromatography (GC), gas chromatography-mass spectrometry (GC-MS), and high-performance liquid chromatography (HPLC), etc., but

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  • Raman-spectrum-based method for detecting content of oleic acid, linoleic acid and saturated fatty acid in edible vegetable oil
  • Raman-spectrum-based method for detecting content of oleic acid, linoleic acid and saturated fatty acid in edible vegetable oil
  • Raman-spectrum-based method for detecting content of oleic acid, linoleic acid and saturated fatty acid in edible vegetable oil

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Embodiment Construction

[0023] The technical solutions of the present invention will be further described in detail below in conjunction with the accompanying drawings, but the present invention is not limited thereto.

[0024] The present invention is mainly based on the position and intensity of the characteristic peaks of Raman spectrum, and rapidly detects the content of oleic acid, linoleic acid and saturated fatty acid in edible vegetable oil, and the specific steps are as follows:

[0025] (1) Sample preparation

[0026] Choose 4 kinds of olive oil (Olive) of different brands, coded as O1, O2, O3, O4; 3 kinds of corn oil (Corn), coded as C1, C2, C3; 3 kinds of soybean oil (Soy), coded as S1, S2, S3; 1 kind of sunflower oil (Sunflower), coded as F1, all 11 kinds of edible vegetable oils were purchased from large supermarkets. First measure the true content of each fatty acid in each edible vegetable oil, figure 1 Shown is a gas chromatogram of one of these olive oils, showing its composition....

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Abstract

The invention discloses a Raman-spectrum-based method for detecting the content of oleic acid, linoleic acid and saturated fatty acid in edible vegetable oil. The method comprises the following steps of: detecting and pre-treating a Raman spectrum of edible vegetable oil with known content of oleic acid, linoleic acid and saturated fatty acid; presetting a characteristic peak set, and performing affinity modeling on the Raman spectrum strength corresponding to the edible vegetable oil to be detected and the known content of oleic acid, linoleic acid and saturated fatty acid, thus obtaining the Raman spectrum of the edible vegetable oil to be detected; and pre-treating the Raman spectrum, extracting the Raman spectrum strength corresponding to the characteristic peak set, and substituting the Raman spectrum strength in a prediction module to obtain the content of the oleic acid, linoleic acid or saturated fatty acid in the edible vegetable oil to be detected. The method disclosed by the invention is simple in operation, high in detecting speed and capable of simultaneously predicting the content of the three fatty acids according to the prediction module; and compared with a real result detected by a gas chromatographic method (GC), the prediction result of the method provided by the invention is higher in precision.

Description

technical field [0001] The invention relates to a method for detecting the content of fatty acids in edible vegetable oils, in particular to a method for detecting the contents of oleic acid, linoleic acid and saturated fatty acids in edible vegetable oils based on Raman spectroscopy. Background technique [0002] Commonly used edible vegetable oils include corn oil, peanut oil, soybean oil, camellia oil, rapeseed oil, sunflower oil, and olive oil. The ingredients contained are complex, but they all contain various nutrients such as fatty acids and vitamins. An important part of. In the metabolic cycle, in addition to providing energy, it also provides some nutrients that the human body cannot synthesize by itself, such as unsaturated fatty acids and fat-soluble vitamins. [0003] The main component of edible vegetable oil is fatty acid. There are dozens of types. According to the degree of unsaturation (the number of C=C double bonds), fatty acids can be divided into satur...

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Application Information

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IPC IPC(8): G01N21/65
Inventor 王晓萍张冰邓之银董伟
Owner ZHEJIANG UNIV
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