Federal Institute of Triângulo Mineiro, 38400-970, mailbox: 1020, Uberlândia, Minas Gerais, Brazil.
Department of Chemistry and Physics of Materials, University of Salzburg, Jakob-Haringer-Strasse 2a, 5020 Salzburg, Austria.
Food Chem. 2020 Dec 15;333:127454. doi: 10.1016/j.foodchem.2020.127454. Epub 2020 Jul 4.
This study presents a method to determine adulteration of olive oil (obtained from Olea europea, i.e. olives) with rapeseed oil (obtained from Brassica napus) or with corn oil (also named maize oil, obtained from Zea mays, i.e. maize) using Raman spectroscopy and a mathematical method based on exponential equation fit. The samples were prepared by mixing olive oil with volume fractions (0-100%) of rapeseed or corn oil. The oils were differentiated spectroscopically using intensity ratio for specific Raman peaks; Raman spectroscopy is able to detect changes within a liquid molecular environment without the need for sample treatment. It was possible to determine rapeseed or corn oil volume fractions added into the olive oil using the method proposed. Thus, the potential of Raman spectroscopy as a technique for determining adulteration of olive oil was corroborated clearly, opening the potential to investigate adulteration of other liquid foods, without any need for sample preparation.
本研究提出了一种利用拉曼光谱和基于指数方程拟合的数学方法来检测橄榄油（由油橄榄，即橄榄制成）中掺入菜籽油（由油菜，即油菜制成）或玉米油（又称玉米油，由玉米，即玉米制成）的方法。通过混合橄榄油和油菜或玉米油的体积分数（0-100%）来制备样品。通过特定拉曼峰的强度比对油进行光谱区分；拉曼光谱能够在无需样品处理的情况下检测液体分子环境中的变化。使用所提出的方法可以确定添加到橄榄油中的菜籽油或玉米油的体积分数。因此，拉曼光谱作为一种确定橄榄油掺假的技术具有明显的潜力，为研究其他液体食品的掺假开辟了道路，而无需进行样品制备。
