Raman-spectrum-based method for detecting content of oleic acid, linoleic acid and saturated fatty acid in edible vegetable oil

Abstract

The invention discloses a Raman-spectrum-based method for detecting the content of oleic acid, linoleic acid and saturated fatty acid in edible vegetable oil. The method comprises the following steps of: detecting and pre-treating a Raman spectrum of edible vegetable oil with known content of oleic acid, linoleic acid and saturated fatty acid; presetting a characteristic peak set, and performing affinity modeling on the Raman spectrum strength corresponding to the edible vegetable oil to be detected and the known content of oleic acid, linoleic acid and saturated fatty acid, thus obtaining the Raman spectrum of the edible vegetable oil to be detected; and pre-treating the Raman spectrum, extracting the Raman spectrum strength corresponding to the characteristic peak set, and substituting the Raman spectrum strength in a prediction module to obtain the content of the oleic acid, linoleic acid or saturated fatty acid in the edible vegetable oil to be detected. The method disclosed by the invention is simple in operation, high in detecting speed and capable of simultaneously predicting the content of the three fatty acids according to the prediction module; and compared with a real result detected by a gas chromatographic method (GC), the prediction result of the method provided by the invention is higher in precision.

Description

technical field [0001] The invention relates to a method for detecting the content of fatty acids in edible vegetable oils, in particular to a method for detecting the contents of oleic acid, linoleic acid and saturated fatty acids in edible vegetable oils based on Raman spectroscopy. Background technique [0002] Commonly used edible vegetable oils include corn oil, peanut oil, soybean oil, camellia oil, rapeseed oil, sunflower oil, and olive oil. The ingredients contained are complex, but they all contain various nutrients such as fatty acids and vitamins. An important part of. In the metabolic cycle, in addition to providing energy, it also provides some nutrients that the human body cannot synthesize by itself, such as unsaturated fatty acids and fat-soluble vitamins. [0003] The main component of edible vegetable oil is fatty acid. There are dozens of types. According to the degree of unsaturation (the number of C=C double bonds), fatty acids can be divided into satur...

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Problems solved by technology

[0005] At present, the more common methods for detecting the fatty acid content of edible vegetable oils include gas chromatography (GC), gas chromatography-mass spectrometry (GC-MS), and high-performance liquid chromatography (HPLC), etc., but these methods are all chemical analysis methods. , the operation of the equipment used is relatively complicated, and the samples to be tested need to be pretreated, and the detection takes a long time, which is not conducive to popularization

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