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Quantitative determination of peroxide value of edible oil by algorithm-assisted liquid interfacial surface enhanced
Yifan Jiang1, Mengke Su1, Ting Yu1
1School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China.
Abstract:
Edible oil is an indispensable food in daily life but early detection of its lipid oxidation is difficult. Developing new, rapid and accurate screening technique is urgently needed for oil quality control. Here we developed a surface-enhanced Raman spectroscopy analyzer based on plasmonic metal liquid-like platform (PML-SERS), which could directly analyze the oil sample in ca. 3 min. This analyzer has the ability and sensitivity to identify fingerprint peak changes. Moreover, the relative Raman intensity, I1265/1436, has a good correlation with peroxide value (POV), which is used for quantitative detection. The fitting model combined with principal component analysis (PCA) realized rapid spectral recognition for determining POV in edible oil oxidation. The relative deviation between the POV measured by PML-SERS and the national standard method (NSM) was less than 10%. Our platform provided a practical solution for ultra-sensitive and fast analysis of POV in oil oxidation.
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