Characterisation of peroxide value in natural oils and fats by fourier transform spectroscopy

摘要

A primary Fourier transform infrared (FTIR) spectroscopic method was applied here to characterise the perioxide value (PV) in natural oils and fats such as refined rapeseed oil, fish and also rape oil with partial ester exchange so that the changes after the catalysed oxidation of the above three kinds of oils and fats cold be studied. It can be concluded that the change sin the oxidised oils and fats can be characterised by FTIR spectroscopy directly and quantitatively. R-0OH which can react with sulphites is the main oxidation product.