Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band
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- 作者：Xiuming Jiang ; jxm1965@sohu.com" class="auth_mail" title="E-mail the corresponding author ; Shen Li ; Guoqiang Xiang ; Qiuhong Li ; Lu Fan ; Lijun He ; Keren Gu
- 关键词：Carbon tetrachloride (PubChem CID ; 5943) ; Stearic acid (PubChem CID ; 5281) ; Potassium hydroxide (PubChem CID ; 23665647) ; Tertiary butylhydroquinone (PubChem CID ; 16043) ; Monostearin (PubChem CID ; 24699)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 December 2016
- 年：2016
- 卷：212
- 期：Complete
- 页码：585-589
- 全文大小：490 K
文摘
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A simple method to determine the acid value of the edible oil with FTIR spectroscopy by using the Olimg="/entities/sbnd" src="/sd/grey_pxl.gif" class="glyphImg imgLazyJSB">
H stretching band.
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Details of the FTIR spectrum of the oil sample were measured with a dilute solution in carbon tetrachloride.
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The sample was placed into an infrared quartz cuvette to collect the FTIR spectrum.
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The sample thickness was controlled exactly with an infrared quartz cell.