Spectroscopic studies on thermal degradation and quantitative prediction on acid value of edible oil during frying by Raman spectroscopy

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成果类型：

期刊论文

作者：

Wang, Jiahua;Lv, Jingwen;Mei, Tingna;Xu, Mengting;Jia, Chanchan;...

通讯作者：

Wang, JH

作者机构：

[Jia, Chanchan; Duan, Chuchu; Pi, Fuwei; Mei, Tingna; Liu, Xiaodan; Lv, Jingwen; Xu, Mengting; Dai, Huang; Wang, Jiahua] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Liu, Xiaodan; Dai, Huang; Wang, Jiahua] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Liu, Xiaodan; Dai, Huang; Wang, Jiahua] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Pi, Fuwei] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.

通讯机构：

[Wang, JH ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

Acid value;Chemometrics;Frying oil;Raman spectroscopy;Thermal degradation

期刊：

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

ISSN：

1386-1425

年：

2023

卷：

293

页码：

122477

DOI：

10.1016/j.saa.2023.122477

基金类别：

CRediT authorship contribution statement Jiahua Wang: Conceptualization, Methodology, Supervision, acquisition, Writing – review & editing. Jingwen Lv: Conceptualization, Investigation, Methodology, Data curation, Writing – original draft. Tingna Mei: Investigation, Data curation. Mengting Xu: Investigation, Data curation. Chanchan Jia: Investigation. Chuchu Duan: Investigation, Data curation. Huang Dai: Methodology. Xiaodan Liu: Methodology, Data curation. Fuwei Pi: Conceptualization, Writing – review & editing.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

The health risks posed by harmful substances resulting from the thermal degradation of frying oils are of great concern. Characteristic peak intensity ratios (PIRs) screened from Raman spectra were used to characterize the thermal degradation. High correlation coefficients between PIRs and acid values (AVs) of 0.972 (linear fitting), 0.984 (logarithmic function fitting), and 0.954 (linear fitting) for fried soybean oil, canola oil, and palm oil, were obtained at the PIRs of I(1267)/I(1749), I(1267)/I(1659), and I(1267)/I(1749), respectively. The highly correlated PIRs common to the three oils ...

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Spectroscopic studies on thermal degradation and quantitative prediction on acid value of edible oil during frying by Raman spectroscopy

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