拉曼光谱技术在橄榄油掺伪及品质鉴定中的应用研究进展

Application Progress of Raman Spectroscopy in Adulteration and Quality Assessment of Olive Oil

拉曼光谱是一种非弹性的散射光谱,基于拉曼散射效应,对与入射光频率不同的散射光谱进行分析以得到分子振动、转动方面信息,由于不同物质具有不同的特征光谱,因此拉曼光谱具有优秀的指纹能力,具有快速、灵敏检测和识别橄榄油的优势。橄榄油是所有植物油中唯一可不经提炼而直接以原始液态食用的名贵植物油,具有多种生理活性,有益人体健康。因其具有较高的商业价值从而有人铤而走险掺假伪造,如何快速有效识别橄榄油成为质量检测部门及相关企业着重关注的问题。本文从橄榄油的品质鉴定如不饱和度、碘值、游离脂肪酸、氧化稳定性和掺假鉴别两方面综述其应用研究现状,指出其存在问题并展望未来的发展趋势。

Raman spectroscopy is one kind of non-elastic scattering spectrum. Based on the raman scattering effect,molecular vibration and rotation information can be obtained from the scattering spectra,which is different from the incident light frequencies.Raman spectroscopy exhibits excellent fingerprinting capabilities on rapid and sensitive detection and identification of olive oil because substances have characteristic spectra.Olive oil is the only one kind of vegetable oils that can consume directly with the original liquid without refining. Olive oil has a variety of physiological activity and is benefit to human health. Because of its high commercial value,it is risky and adulterated. How to quickly and effectively identify olive oil has become a focus of quality inspection departments and related companies.This article reviewed how to identify the quality of olive oil,such as unsaturation,iodine value,free fatty acid,oxidative stability and adulteration. The application progress of raman spectroscopy for adulteration and quality assay of olive oil was reported. Moreover,we also focus on the existing problems and the future development trend.