期刊文献+

傅立叶自解卷积红外光谱法在油脂皂化值测定中的应用 被引量:4

A rapid method for determining oils saponification value by Fourier transformation infrared spectroscopy-Fourier self-deconvolution technology
原文传递
导出
摘要 建立了一种对油脂皂化值进行快速有效检测的方法。以不同油脂的傅立叶自解卷积红外光谱图为依据,确定了不同油脂的皂化值与对应谱图中特征峰的关系,并根据特征峰的峰高和峰面积确立了通过谱图计算油脂皂化值的方法,实现了通过傅立叶自解卷积红外光谱法对油脂皂化值的测定。 Fourier transformation infrared spectroscopy-Fourier self-deconvolution(FTIR-FSD) technology was used for a rapid and simultaneous determination of oils saponification value(SV).According to the FTIR-FSD spectra of oils,the relationship between the values and the absorbance bands in the spectra was investigated and the method was established for the determination of SV.The SV of oils could be calculated through the heights and areas of special absorbance bands.
出处 《食品科技》 CAS 北大核心 2011年第8期290-293,共4页 Food Science and Technology
关键词 红外光谱 傅立叶自解卷积技术 油脂 皂化值 Fourier transformation infrared spectroscopy Fourier self-deconvolution oil saponification value
  • 相关文献

参考文献6

  • 1Hui.贝雷(美).油脂化学与工艺学(g5版)[M].中国轻工业出版社,2001:215.
  • 2Man YBC, Moh MH. Determination of free fatty acids in palm oil by near-infrared reflectance spectroscopy[J]. JAOCS, 1998,75(5):557-562.
  • 3Li H, van de Voort FR, Ismail AA, et al. Trans determination of edible oils by Fourier transform near-infrared spectroscopy[J]. JAOCS,2000,77(10): 1061-1067.
  • 4Li H, van de Voort FR, I smail AA, et al. Determination of peroxide value by Fourier transform near-infrared spectroscopy[J]. JAOCS,2000,77(2): 137-142.
  • 5朱晓军,程存归,陈彬.傅里叶自解卷积红外光谱定量分析法测定头孢氨苄[J].中国医院药学杂志,2004,24(4):224-226. 被引量:5
  • 6程存归.傅里叶自解卷积红外定量分析法测定氟康唑[J].分析试验室,2004,23(5):88-90. 被引量:3

二级参考文献10

共引文献4

同被引文献66

  • 1彭万喜,朱同林,郑真真,范智才,李凯夫,李年存.木材抽提物的研究现状与趋势[J].林业科技开发,2004,18(5):6-9. 被引量:39
  • 2邹华彬,袁久荣,杜爱琴,孙琳琳,秦正冉.甘草水提物红外指纹图谱共有峰率和变异峰率双指标序列分析法[J].中成药,2004,26(10):779-783. 被引量:46
  • 3徐斌,张令峰,王传贵,孙业俊.木材鉴定在刑事侦查案件中的应用[J].安徽农业大学学报,2006,33(3):372-375. 被引量:4
  • 4范璐,王美美,杨红卫,杨福勤,沈莉.大豆油和花生油傅里叶变换红外吸收光谱识别分析[J].河南工业大学学报(自然科学版),2007,28(1):6-9. 被引量:6
  • 5R. H. Wiison,H. S. Tapp. Midinfrared spectroscopy for food analysis ,recent new applications and relevant developments in sample presentationmethods[ J]. Trends in analytical chemistry, 1999, 18(2) , 85 -86.
  • 6Barlet J G, Mahon J H. Identification of oils and the detection of oil a-dulteration by differential infrared spectroscopy [ J]. Assoc of AnalChem. ,1958,41 , 450-459.
  • 7N. Vlachos, Y. Skopelitis, M. Psaroudaki, et al. Applications of Fou-rier transforminfraied spectroscopy to edible oils [ J]. Analytica ChimicaActa. , 2006,573 -574, 459 -465.
  • 8Gozde Gurdeniz and Banu Ozen. Detection of adulteration of extravirginolive oil by chemometric analysis of midinfrared spectral data [ J]. FoodChemistry, 2009,116(2) ,519.
  • 9Lai Y W,Kemsley E K,Wilson R H. Potential of Fourier transform in-frared spectroscopy for the authentication of vegetable oils [ J]. AgricFood Chem.,1994,42,1154-1159.
  • 10Dupuy N, Duponchel L, Huvenne J P, Sombret B, Legrand P. Classi-fication of edible fats and oils by principal component analysis of Fouriertransform infrared spectra[ J]. J- Food Chem. , 1996, 57 ,245 -251.

引证文献4

二级引证文献28

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部