Combined photoluminescence, photopyroelectric and gas chromatographic study of early spoilage of edible oils

摘要

The photoluminescence, photopyroelectric, and gas chromatographic techniques were used in order to study edible oils' spoilage. The photoluminescence method indicates the reduction and disappearance of chlorophyll during oils' ageing. This is a process associated with an increase in the quantity of -CO and -OH bonds, as revealed by phyotopyroelectric spectroscopy, and with the reduction of linoleic acid concentration measured by gas chromatography.