Key Laboratory of Meat Processing, MOA Key Laboratory of Meat Processing and Quality Control, MOE Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
Center of Food Nutrition and Safety, Department of Food Nutrition and Test, Suzhou Vocational University, Suzhou 215104, PR China.
Food Chem. 2021 Nov 15;362:130191. doi: 10.1016/j.foodchem.2021.130191. Epub 2021 May 25.
Raman spectra were used to distinguish waste cooking oil from edible vegetable oils. Signals at 869, 969, 1302 and 1080 cm were found to be crucial to distinguish waste cooking oil from five edible oils using PCA. When waste cooking oil was added to soybean or olive oil, PCA could separate adulterated and pure oils, when the adulteration proportions reached 10% and 20%, respectively. Peaks at 969 (R > 0.951), 1267 (R = 0.987) and 1302 (R > 0.984) cm responded linearly to adulteration. Heating assays and H NMR analysis revealed that differences between the Raman spectra of waste cooking oil and edible oils at 969 and 1267 cm were directly related to heat treatment. This work highlights the potential for Raman spectroscopy to detect waste cooking oil.
拉曼光谱被用于鉴别废食用油和食用油。使用 PCA 分析，在 869、969、1302 和 1080 cm 处的信号对于鉴别废食用油和五种食用油非常关键。当废食用油被添加到大豆油或橄榄油中时，PCA 可以分别将掺假油和纯油分离，当掺假比例分别达到 10%和 20%时。在 969（R>0.951）、1267（R=0.987）和 1302（R>0.984）cm 处的峰对掺假呈线性响应。加热实验和 H NMR 分析表明，废食用油和食用油在 969 和 1267 cm 处拉曼光谱的差异与热处理直接相关。这项工作突出了拉曼光谱检测废食用油的潜力。
