基于光光谱法对亚麻油进行表征
Muhammad Saleem1, Naveed Ahmad2
1National Institute of Lasers and Optronics College, Pakistan Institute of Engineering and Applied Sciences, 45650, Nilore, Islamabad, Pakistan. salim569mail@gmail.com.
Journal of fluorescence
|April 11, 2024
概括
光光谱分析亚麻油的质量,并检测伪造. 将亚麻油加热至140°C,可以保持其成分,但较高的温度会降解有价值的化合物.
科学领域:
- 分析化学 分析化学
- 食品科学 食品科学 食品科学
- 频谱学是一种光谱学.
背景情况:
- 亚麻油含有丰富的有价值化合物,如维生素K,维生素E,胡卜素和叶绿素.
- 它的高质量使其易受伪造,需要可靠的检测方法.
- 了解热降解对于在加工和过程中保持亚麻油质量至关重要.
研究的目的:
- 用光光谱学来描述亚麻油成分.
- 为了检测亚麻油与甘露油的改.
- 为了研究热应激对亚麻油分子完整性的影响.
主要方法:
- 使用光光谱法,激发波长从320到420纳米.
- 应用主要成分分析用于伪造检测.
- 在30分钟内将冷压的亚麻油置于100°C至180°C的温度中.
主要成果:
- 确定了与关键化合物 (维生素K,E,胡卜素,叶绿素) 相应的特定排放频段.
- 成功演示了检测菜油改的方法.
- 观察到维生素,胡卜素和叶绿素的恶化随着温度的增加,以及氧化产品的增加.
结论:
- 光光谱对于亚麻油质量评估和改检测是有效的.
- 亚麻油保持其组成高达140°C,但在更高的温度 (180°C) 显著降解.
- 热处理会影响营养成分,增加氧化,强调温度控制的重要性.
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