期刊文献+

傅里叶变换红外光谱法测定油脂碘价的方法研究 被引量:4

DETERMINATION OF IODINE VALUES OF OILS BY FOURIER TRANSFORMATION INFRARED SPECTROSCOPY
下载PDF
导出
摘要 提出将石英比色皿用于油脂碘价(IV)的傅里叶红外变换光谱法(FTIR)测定的方法。油脂四氯化碳溶液的FTIR谱图中,油脂分子中碳碳双键上的C—H在3 010 cm-1附近有特征吸收峰,该峰峰高A和样品质量浓度c的比值A/c与油脂IV间存在良好线性关系。利用椰子油和亚麻籽油按一定比例配制的油脂标准样品,建立了IV测定的标准曲线:A/c=2.026 2×IV-30.37,R2=0.999 5。10种不同油脂样品的碘价测定结果显示,所建方法测定的碘价(IVIR)与国家标准方法(IVGB)的结果一致,二者相关关系为IVIR=1.004×IVGB-1.39,R2=0.997 8,表明该方法可以用于食用油碘价的快速测定。 The absorption band of majority inorganic compounds,organic compounds and fundamental surface adsorbate are appeared in the middle-infrared region of infrared spectra,which is suitable for the qualitative and quantitative analysis of various compounds. A method for the determination of iodine values(IV) of oils by Fourier transform infrared spectroscopy(FTIR) combined with a quartz cell was presented in this study. In FTIR spectra of oils/carbon tetrachloride solution,the characteristic absorption peak of C-H stretching in the olefinic double bond was near 3 010 cm-1. There was a good linear relationship between the ratio of A/c(A,peak height;c,concentration of oil) and IV of oil sample. The standard curve of IV determination was established using the standard samples prepared by coconut oil and linseed oil in a certain proportion,and the equation was A/c=2.026 2 ×IV-33.07 with the correlation coefficient of 0.999 5. IV determination results of 10 oil samples showed that iodine values measured by the proposed method(IVIR) were in accordance with those examined by the national standard method(IVGB). The relationship between IVIRand IVGBwas IVIR=1.004 ×IVGB-1.39 with a correlation coefficient of 0.997 8,which indicating the presented method could be used for the rapid determination of IVs of edible oils.
出处 《河南工业大学学报(自然科学版)》 CAS 北大核心 2017年第6期32-35,共4页 Journal of Henan University of Technology:Natural Science Edition
基金 河南工业大学人才支持计划(2015RCJH08)
关键词 食用油 碘价 傅里叶变换红外光谱 edible oil iodine value fourier transformation infrared spectroscopy
  • 相关文献

参考文献5

二级参考文献56

  • 1王肇慈.粮油食品品质分析:第2版[M].北京:中国轻工业出版社,2002..
  • 2王肇慈.粮油食品品质分析[M]:第2版[M].北京:中国轻工业出版社,2002..
  • 3Bertran E, Blaneo M, Coello J,et al. DeterminatiOn of olive oil free fatty acid by fourier transform infrared spectroscopy[J]. J. Am. Oil Chem. Soc.,1999,76:611-616
  • 4Verleyen T, Verhe R, Cano A, et al. Influence of triacylglycerol characteristics on the determination of free fatty acids in vegetable oils by fourier transform infrared spectroscopy[J]. J. Am. Oil Chem. Soc., 2001,78:981-984
  • 5Canada M J A, Medina A R, Lendl B. Determination of free Fatty acids in edible oils by continuous- flow analysis with FTIR spectroscopic detection[J]. Appl. Spectrosc., 2001, 55: 356 - 360
  • 6Al - Alawi A, van de Voort F R, Sedman J. New method for the quantitative determination of free fatty acids in oil by FTIR spectroscopy [J]. J. Am. Oil Chem. Soc,2004, 81:441-446
  • 7Al- Alawi A, van de Voort F R, Sedman J. A new FTIR method for the analysis of low levels of FFA in refined edible oils [J]. Spectrosc. Lett,2005,38:389-403
  • 8Al- Alawi A, van de Voort F R, Sedman J, et al. Automated FTIR analysis of free fatty acids or moisture in edible oils [J]. J. Lab. Automation, 2006,11 : 23 - 29
  • 9Sherazi S T H, Mahesa S A, Bhanger M I, et al. Rapid determination of free fatty acids in poultry feed lipid extracts by SB - ATR FTIR spectroscopy [J]. J. Agric. Food Chem, 2007,90 (2):446-451
  • 10van de Voort F R, Sedman J,Fano G, et al. Rapid and direct iodine value and saponification number detennination of fats and oils by attenuated total reflectance/fourier transform infrared spectroscopy[J]. J. Am. Oil Chem. Soc.,1992,69:1118- 1123

共引文献63

同被引文献17

引证文献4

二级引证文献5

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