傅里叶变换中红外反射光谱法对酥油和常见植物油光谱特征的比较评估
Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy.
作者信息
Antony Bency, Mehta Bhavbhuti M, Sharma Saurabh, Ratnam K, Aparnathi K D
机构信息
Kaira District Co-operative Milk Producers' Union (Amul Dairy), Anand, Gujarat India.
2Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat India.
出版信息
J Food Sci Technol. 2018 Sep;55(9):3632-3639. doi: 10.1007/s13197-018-3289-5. Epub 2018 Jun 18.
FT-MIR spectra of ghee (anhydrous milk fat) and common vegetable oils were acquired using HATR in 4000-650 cm region. The differences in absorbance by carbon-hydrogen (C-H) stretch in fatty acid chain at 3.48 μm and absorbance by carbonyl (C-O) stretch of ester linkage at 5.7 μm in ghee and that in vegetable oils were studied. The clear differences in the spectra of ghee and that of the vegetable oils were noticed in fingerprint region, which can be very well utilized to develop FT-MIR spectroscopy as a promising tool to detect presence of common vegetable oils mixed in the ghee as an adulterant.
使用衰减全反射（HATR）在4000 - 650厘米区域采集了酥油（无水乳脂肪）和常见植物油的傅里叶变换红外（FT - MIR）光谱。研究了酥油和植物油中脂肪酸链上碳 - 氢（C - H）伸缩振动在3.48微米处的吸光度差异以及酯键中羰基（C - O）伸缩振动在5.7微米处的吸光度差异。在指纹区域注意到酥油和植物油光谱存在明显差异，这可很好地用于将傅里叶变换红外光谱法开发成一种有前景的工具，以检测酥油中作为掺假物混入的常见植物油的存在情况。
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