Qualitative analysis of edible oil oxidation by FTIR spectroscopy using a mesh “cell”-Reference-Cited by-同舟云学术

Qualitative analysis of edible oil oxidation by FTIR spectroscopy using a mesh “cell”

Published:2015 Issue:10 Volume:7 Page:4328-4333
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Xu Lirong¹²³⁴,Fei Tao⁵⁶⁷⁸,Li Qinghua¹²³⁴,Yu Xiuzhu¹²³⁴,Liu Lei¹²³⁴

Affiliation:

1. College of Food Science and Engineering

2. Northwest A&F University

3. Yangling

4. P. R. China

5. Department of Food Science and Human Nutrition

6. Iowa State University

7. Ames

8. USA

Abstract

To develop a feasible, green, and fast qualitative detection method for identifying edible oil oxidation, the qualitative discrimination between oxidised and non-oxidised oils was calibrated based on FTIR procedures, which used a mesh cell as a spectral acquisition accessory in combination with Mahalanobis analysis.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/AY/C5AY00438A

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