Related Experiment Video
Updated: Apr 16, 2026

Chemical Analysis of Water-accommodated Fractions of Crude Oil Spills Using TIMS-FT-ICR MS
Published on: March 3, 2017
Determination of polar components in frying oils by Fourier-transform near-infrared spectroscopy
Xiumei Chen1, Xiuzhu Yu, Yage Wang
1College of Food Science and Engineering, Northwest A&F University.
Abstract:
A rapid and convenient method was developed to determine the polar components (PC) of frying oil by Fourier-transform near-infrared (FTNIR) spectroscopy. One hundred twenty six oil samples were used to PC determination by column chromatography and FTNIR spectroscopy combined with partial least-square (PLS) calibration. The optimal PLS calibration was obtained after the Savitzky-Golay smoothing and first derivative treatment performed in the wavelength ranges of 4963 cm(-1) to 4616 cm(-1), 5222 cm(-1) to 5037 cm(-1), and 5688 cm(-1) to 5499 cm(-1). The obtained correlation coefficient (R) was 0.998 and the root mean square error of calibration was 1.0%. The PLS calibration was validated, and the results showed that the highest correlation (R) was 0.997 between reference value and the FTNIR predicted value and the root mean square error of prediction was 1.3%. Therefore, the FTNIR technique can be effectively applied to quantify PC with the advantages of simple operation and no pollution.
More Related Videos
Related Concept Videos
IR Frequency Region: Fingerprint Region
IR and UV–Vis Spectroscopy of Carboxylic Acids
However, the stretching absorptions for the C=O bond vary depending on the structure of carboxylic acids. The C=O bond of the free carboxylic acids shows a higher stretching frequency, 1760 cm−1, while H-bonded carboxylic acids (dimers) exhibit stretching absorptions at a lower frequency,...
Infrared (IR) Spectroscopy: Overview
Different compounds display unique properties due to their...
IR Frequency Region: X–H Stretching
IR Spectrometers
Measuring Reaction Rates

