Qualitative analysis of edible oil oxidation by FTIR spectroscopy using a mesh “cell”

摘要

To develop a feasible, green, and fast qualitative detection method for identifying edible oil oxidation, peroxide and acid values of oils were measured according to the American Oil Chemists' Society standard. A reference set was developed using common edible oils as raw materials. The qualitative discrimination between oxidised and non-oxidised oils was calibrated based on Fourier transform infrared (FTIR) procedures, which used a mesh cell as a spectral acquisition accessory in combination with Mahalanobis analysis. In the wavenumber range of 3750 cma?’1 to 3150 cma?’1 after oil film path length normalisation, the recognition rates of the calibration and the external validation models reached up to 100% and 96.9% respectively. The results therefore indicated the method to be as effective as standard methods and others in predicting edible oil oxidation. In conclusion, applying the mesh cell-based FTIR method to qualitatively analyse edible oil oxidation is feasible.