Quantitative determination of peroxide value of edible oil by algorithm-assisted liquid interfacial surface enhanced Raman spectroscopy

Author:

Jiang Yifan,Su Mengke,Yu Ting,Du Shanshan,Liao Lingling,Wang Hongyan,Wu Yiping,Liu HonglinORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Comparison of near-infrared, fourier transform-infrared, and fourier transform-raman methods for determining olive pomace oil adulteration in extra virgin olive oil;Yang;Journal of the American Oil Chemists’ Society,2001

2. AOCS. (2009). Peroxide Value Acetic Acid - Isooctane Method. AOCS Official Method Cd 8b-90. AOCS.

3. Determination of edible oil parameters by near infrared spectrometry;Armenta;Analytica Chimica Acta,2007

4. CSX. (1999). CODEX ALIMENTARIUS - Standard for Edible Fats and Oils not Covered by Individual Standards. CXS 19-1981. CCFO.

5. Flow-injection methylene blue-based spectrophotometric method for the determination of peroxide values in edible oils;Dhaouadi;Analytica Chimica Acta,2006

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