拉曼光谱技术在橄榄油掺伪及品质鉴定中的应用研究进展
|
摘要
拉曼光谱是一种非弹性的散射光谱,基于拉曼散射效应,对与入射光频率不同的散射光谱进行分析以得到分子振动、转动方面信息,由于不同物质具有不同的特征光谱,因此拉曼光谱具有优秀的指纹能力,具有快速、灵敏检测和识别橄榄油的优势。橄榄油是所有植物油中唯一可不经提炼而直接以原始液态食用的名贵植物油,具有多种生理活性,有益人体健康。因其具有较高的商业价值从而有人铤而走险掺假伪造,如何快速有效识别橄榄油成为质量检测部门及相关企业着重关注的问题。本文从橄榄油的品质鉴定如不饱和度、碘值、游离脂肪酸、氧化稳定性和掺假鉴别两方面综述其应用研究现状,指出其存在问题并展望未来的发展趋势。
Raman spectroscopy is one kind of non-elastic scattering spectrum. Based on the raman scattering effect,molecular vibration and rotation information can be obtained from the scattering spectra,which is different from the incident light frequencies.Raman spectroscopy exhibits excellent fingerprinting capabilities on rapid and sensitive detection and identification of olive oil because substances have characteristic spectra.Olive oil is the only one kind of vegetable oils that can consume directly with the original liquid without refining. Olive oil has a variety of physiological activity and is benefit to human health. Because of its high commercial value,it is risky and adulterated. How to quickly and effectively identify olive oil has become a focus of quality inspection departments and related companies.This article reviewed how to identify the quality of olive oil,such as unsaturation,iodine value,free fatty acid,oxidative stability and adulteration. The application progress of raman spectroscopy for adulteration and quality assay of olive oil was reported. Moreover,we also focus on the existing problems and the future development trend.
Raman spectroscopy is one kind of non-elastic scattering spectrum. Based on the raman scattering effect,molecular vibration and rotation information can be obtained from the scattering spectra,which is different from the incident light frequencies.Raman spectroscopy exhibits excellent fingerprinting capabilities on rapid and sensitive detection and identification of olive oil because substances have characteristic spectra.Olive oil is the only one kind of vegetable oils that can consume directly with the original liquid without refining. Olive oil has a variety of physiological activity and is benefit to human health. Because of its high commercial value,it is risky and adulterated. How to quickly and effectively identify olive oil has become a focus of quality inspection departments and related companies.This article reviewed how to identify the quality of olive oil,such as unsaturation,iodine value,free fatty acid,oxidative stability and adulteration. The application progress of raman spectroscopy for adulteration and quality assay of olive oil was reported. Moreover,we also focus on the existing problems and the future development trend.
引文
[1]Li Y,Church J S.Raman spectroscopy in the analysis of food and pharmaceutical nanomaterials[J].Journal of Food and Drug Analysis,2014,22(1):29-48.
[2]Vargas Jentzsch P,Ciobot? V.Raman spectroscopy as an analytical tool for analysis of vegetable and essential oils[J].Flavour and Fragrance Journal,2014,29(5):287-295.
[3]Dugo G,Rotondo A,Mallamace D,et al.Enhanced detection of aldehydes in Extra-Virgin Olive Oil by means of band selective NMR spectroscopy[J].Physica a Statistical Mechanics & its Applications,2015,420:258-264.
[4]Alonso-Salces R M,Segebarth N,Garmon-Lobato S,et al.1H-NMR and isotopic fingerprinting of olive oil and its unsaponifiable fraction:Geographical origin of virgin olive oils by pattern recognition[J].European Journal of Lipid Science and Technology,2015,117(12):1991-2006.
[5]Merchak N,Rizk T,Silvestre V,et al.Olive oil characterization and classification by 13C NMR with a polarization transfer technique:A comparison with gas chromatography and 1H NMR[J].Food Chemistry,2018,245:717-723.
[6]Sun X,Lin W,Li X,et al.Detection and quantification of extra virgin olive oil adulteration with edible oils by FT-IR spectroscopy and chemometrics[J].Analytical Methods,2015,7(9):3939-3945.
[7]Eugenia Mora-Ruiz M,Reboredo-Rodriguez P,Desamparados Salvador M,et al.Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality[J].European Journal of Lipid Science and Technology,2017,119(1):7.
[8]Fragaki G,Spyros A,Siragakis G,et al.Detection of Extra virgin olive oil adulteration with lampanteoliveoil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis[J].Journal of Agricultural and Food Chemistry,2005,53(8):2810-2816.
[9]李少华,阮海健.橄榄油的加工技术与开发利用研究[J].粮油加工,2006(5):45-47.
[10]邓俊琳.油橄榄鲜果中主要化合物含量随成熟度和品种的变化[D].雅安:四川农业大学,2015.
[11]王卫斌.橄榄油的保健与疾病预防功效研究[J].林业调查规划,2008,33(6):39-43.
[12]Guillén M D,Uriarte P S.Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature:Presence of toxic oxygenated α,β unsaturated aldehydes[J].Food Chemistry,2012,131(3):915-926.
[13]Makni M,Haddar A,Fraj A B,et al.Physico-chemical properties,composition,and oxidative stability of olive and soybean oils under different conditions[J].International Journal of Food Properties,2015,18(1):194-204.
[14]Di Stefano V,Avellone G,Bongiorno D,et al.Applications of liquid chromatography-mass spectrometry for food analysis[J].Journal of Chromatography a,2012,1259:74-85.
[15]全国粮油标准化技术委员会.GB/T 23347-2009橄榄油、油橄榄果渣油[S].北京:中国标准出版社,2009.
[16]黎远鹏.基于拉曼光谱法的食用油定性鉴别与掺伪含量检测研究[D].广州:暨南大学,2016.
[17]孙淑敏,谢岩黎,张严.食用油脂掺伪鉴别技术研究进展[J].食品安全质量检测学报,2014,5(9):2623-2628.
[18]张朝晖,严华,顾强,等.便携式激光拉曼光谱法快速鉴别橄榄油掺假[J].食品安全质量检测学报,2015,6(11):4324-4329.
[19]Gouvinhas I,Machado N,Carvalho T,et al.Short wavelength raman spectroscopy applied to the discrimination and characterization of three cultivars of extra virgin olive oils in different maturation stages[J].Talanta,2015,132:829-835.
[20]田国辉,陈亚杰,冯清茂.拉曼光谱的发展及应用[J].化学工程师,2008,22(1):34-36.
[21]周雅丹,张国治,范璐.拉曼光谱技术在油脂分析中的应用[J].粮食科技与经济,2014,39(2):36-38.
[22]陈健,肖凯军,林福兰.拉曼光谱在食品分析中的应用[J].食品科学,2007,28(12):554-558.
[23]张涛,李军科,刘柱,等.食品科学中拉曼光谱研究进展[J].安徽农业科学,2007,35(33):10563-10565.
[24]周秀军.基于拉曼光谱的食用植物油定性鉴别与定量分析[D].杭州:浙江大学,2013.
[25]Carmona M A,Lafont F,Jimenez-Sanchidrian C,et al.Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures[J].European Journal of Lipid Science and Technology,2014,116(11):1451-1456.
[26]Jimenez-Sanchidrian C,Rafael Ruiz J.Use of Raman spectroscopy for analyzing edible vegetable oils[J].Applied Spectroscopy Reviews,2016,51(5):417-430.
[27]El-Abassy R M,Donfack P,Materny A.Visible raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration[J].Journal of Raman Spectroscopy,2009,40(9):1284-1289.
[28]El-Abassy R M,Donfack P,Materny A.Rapid determination of free fatty acid in extra virgin olive oil by ramanspectroscopy and multivariate analysis[J].Journal of the American Oil Chemists Society,2009,86(6):507-511.
[29]Baeten V,Dardenne P,Aparicio R.Interpretation of fourier transform raman spectra of the unsaponifiable matter in a selection of edible oils[J].Journal of Agricultural and Food Chemistry,2001,49(11):5098-5107.
[30]Bernstein P S.New insights into the role of the macular carotenoids in age-related macular degeneration.resonance raman studies[J].Pure and Applied Chemistry,2002,74(8):1419-1425.
[31]Ham B,Shelton R,Butler B,et al.Calculating the iodine value for marine oils from fatty acid profiles[J].Journal of the American Oil Chemists Society,1998,75(10):1445-1446.
[32]Farhad S F U,Abedin K M,Islam M R,et al.Determination of ratio of unsaturated to total fatty acids in edible oils by laser raman spectroscopy[J].Journal of Applied Sciences,2009,9(8):1538-1543.
[33]Kim J,Lee J H,Ko D.Determination of degree of unsaturation in edible oils using coherent anti-stokes raman scattering spectroscopy[J].Journal of Raman Spectroscopy,2014,45(7):591-595.
[34]Christy A A,Egeberg P K.Quantitative determination of saturated and unsaturated fatty acids in edible oils by infrared spectroscopy and chemometrics[J].Chemometrics and Intelligent Laboratory Systems,2006,82(1-2):130-136.
[35]Yoshida S,Yoshida H.Nondestructive analyses of unsaturated fatty acid species in dietary oils by attenuated total reflectance with Fourier transform IR spectroscopy[J].Biopolymers,2003,70(4):604-613.
[36]Sadeghi-jorabchi H,Hendra P J,Wilson R H,et al.Determination of the total unsaturation in oils and margarines by fourier transform raman spectroscopy[J].Journal of the American Oil Chemists’ Society,1990,67(8):483-486.
[37]Sadeghi-Jorabchi H,Wilson R H,Belton P S,et al.Quantitative analysis of oils and fats by fourier transform raman spectroscopy[J].Spectrochimica Acta Part a Molecular Spectroscopy,1991,47(9-10):1449-1458.
[38]Silveira F L,Silveira L,Villaverde A B,et al.Use of dispersive ramanspectroscopy in the determination of unsaturated fat in commercial edible oil-and fat-containing industrialized foods[J].Instrumentation Science & Technology,2010,38(1):107-123.
[39]Bailey G F,Horvat R J.Raman spectroscopic analysis of the cis/trans isomer composition of edible vegetable oils[J].Journal of the American Oil Chemists’ Society,1972,49(8):494-498.
[40]El-Abassy R M,Donfack P,Materny A.Assessment of conventional and microwave heating induced degradation of carotenoids in olive oil by VIS raman spectroscopy and classical methods[J].Food Research International,2010,43(3):694-700.
[41]Dyminska L,Calik M,Albegar A M M,et al.Quantitative determination of the iodine values of unsaturated plant oils using infrared and raman spectroscopy methods[J].International Journal of Food Properties,2017,20(9):2003-2015.
[42]Barthus R C,Poppi R J.Determination of the total unsaturation in vegetable oils by fourier transform raman spectroscopy and multivariate calibration[J].Vibrational Spectroscopy,2001,26(1):99-105.
[43]Guzman E,Baeten V,Fernandez Pierna J A,et al.Application of low-resolution raman spectroscopy for the analysis of oxidized olive oil[J].Food Control,2011,22(12):2036-2040.
[44]Muik B,Lendl B,Molina-Díaz A,et al.Direct monitoring of lipid oxidation in edible oils by fourier transform raman spectroscopy[J].Chemistry and Physics of Lipids,2005,134(2):173-182.
[45]Muik B,Lendl B,Molina-Díaz A,et al.Discrimination of olives according to fruit quality using fouriertrans form ramanspectroscopy and pattern recognition techniques[J].Journal of Agricultural and Food Chemistry,2004,52(20):6055-6060.
[46]Jin H,Lu Q,Chen X,et al.The use of raman spectroscopy in food processes:A review[J].Applied Spectroscopy Reviews,2016,51(1):12-22.
[47]Vaskova H,Buckova M.Thermal degradation of vegetable oils:spectroscopic measurement and analysis[J].Procedia Engineering,2015,100:630-635.
[48]Muik B,Lendl B,Molina-Diaz A,et al.Two-dimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy[J].Analytica Chimica Acta,2007,593(1):54-67.
[49]Ahmad N,Saleem M,Ali H,et al.Defining the temperature range for cooking with extra virgin olive oil using raman spectroscopy[J].Laser Physics Letters,2017,14(9):95603.
[50]Paiva-Martins F,Rodrigues V,Calheiros R,et al.Characterization of antioxidant olive oil biophenols by spectroscopic methods[J].Journal of the Science of Food and Agriculture,2011,91(2):309-314.
[51]Muik B,Lendl B,Molina-DíAz A,et al.Direct,reagent-free determination of free fatty acid content in olive oil and olives by fourier transform raman spectrometry[J].Analytica Chimica Acta,2003,487(2):211-220.
[52]Sánchezlópez E,Sánchezrodríguez M I,Marinas A,et al.Chemometric study of andalusian extra virgin olive oils raman spectra:qualitative and quantitative information.[J].Talanta,2016,156-157:180-190.
[53]Zhang X,Qi X,Zou M,et al.Rapid Authentication of olive oil by ramanspectroscopyusing principal component analysis[J].Analytical Letters,2011,44(12):2209-2220.
[54]陈达,许云涛,李奇峰,等.基于多尺度二维相关拉曼光谱的橄榄油掺杂检测[J].纳米技术与精密工程,2016,14(1):60-65.
[55]Baeten V,Meurens M,Morales M T,et al.Detection of virgin olive oil adulteration by fourier transform Raman spectroscopy[J].Journal of Agricultural and Food Chemistry,1996,44(8):2225-2230.
[56]Zhang X,Zou M,Qi X,et al.Quantitative detection of adulterated olive oil by raman spectroscopy and chemometrics[J].Journal of Raman Spectroscopy,2011,42(9):1784-1788.
[57]Zou M,Zhang X,Qi X,et al.Rapid authentication of olive oil adulteration by ramanspectrometry[J].Journal of Agricultural and Food Chemistry,2009,57(14):6001-6006.
[58]Lian W,Shiue J,Wang H,et al.Rapid detection of copper chlorophyll in vegetable oils based on surface-enhanced raman spectroscopy[J].Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment,2015,32(5):627-634.
[59]Li Y,Fang T,Zhu S,et al.Detection of olive oil adulteration with waste cooking oil via raman spectroscopy combined with iPLS and SiPLS[J].Spectrochimica Acta Part A-Molecular and Biomolecular Spectroscopy,2018,189:37-43.
[60]Georgouli K,Martinez Del Rincon J,Koidis A.Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and raman spectroscopic data[J].Food Chemistry,2017,217:735-742.
[61]Mendes T O,Da Rocha R A,Porto B L S,et al.Quantification of extra-virgin olive oil adulteration with soybean oil:a comparative study of NIR,MIR,and ramanspectroscopyassociated with chemometric approaches[J].Food Analytical Methods,2015,8(9):2339-2346.
[62]Philippidis A,Poulakis E,Papadaki A,et al.Comparative study using raman and visible spectroscopy of cretanextravirgin olive oil adulteration with sunflower oil[J].Analytical Letters,2017,50(7):1182-1195.
[63]章颖强,董伟,张冰,等.基于拉曼光谱和最小二乘支持向量机的橄榄油掺伪检测方法研究[J].光谱学与光谱分析,2012(6):1554-1558.
[64]Yang H,Irudayaraj J.Comparison of near-infrared,fourier transform-infrared,and fourier transform-raman methods for determining olive pomace oil adulteration in extra virgin olive oil[J].Journal of the American Oil Chemists Society,2001,78(9):889-895.
[65]Carmona M A,Lafont F,Jimenez-Sanchidrian C,et al.Characterization of macadamia and pecan oils and detection of mixtures with other edible seed oils by raman spectroscopy[J].Grasas Y Aceites,2015,66(3):94.
[2]Vargas Jentzsch P,Ciobot? V.Raman spectroscopy as an analytical tool for analysis of vegetable and essential oils[J].Flavour and Fragrance Journal,2014,29(5):287-295.
[3]Dugo G,Rotondo A,Mallamace D,et al.Enhanced detection of aldehydes in Extra-Virgin Olive Oil by means of band selective NMR spectroscopy[J].Physica a Statistical Mechanics & its Applications,2015,420:258-264.
[4]Alonso-Salces R M,Segebarth N,Garmon-Lobato S,et al.1H-NMR and isotopic fingerprinting of olive oil and its unsaponifiable fraction:Geographical origin of virgin olive oils by pattern recognition[J].European Journal of Lipid Science and Technology,2015,117(12):1991-2006.
[5]Merchak N,Rizk T,Silvestre V,et al.Olive oil characterization and classification by 13C NMR with a polarization transfer technique:A comparison with gas chromatography and 1H NMR[J].Food Chemistry,2018,245:717-723.
[6]Sun X,Lin W,Li X,et al.Detection and quantification of extra virgin olive oil adulteration with edible oils by FT-IR spectroscopy and chemometrics[J].Analytical Methods,2015,7(9):3939-3945.
[7]Eugenia Mora-Ruiz M,Reboredo-Rodriguez P,Desamparados Salvador M,et al.Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality[J].European Journal of Lipid Science and Technology,2017,119(1):7.
[8]Fragaki G,Spyros A,Siragakis G,et al.Detection of Extra virgin olive oil adulteration with lampanteoliveoil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis[J].Journal of Agricultural and Food Chemistry,2005,53(8):2810-2816.
[9]李少华,阮海健.橄榄油的加工技术与开发利用研究[J].粮油加工,2006(5):45-47.
[10]邓俊琳.油橄榄鲜果中主要化合物含量随成熟度和品种的变化[D].雅安:四川农业大学,2015.
[11]王卫斌.橄榄油的保健与疾病预防功效研究[J].林业调查规划,2008,33(6):39-43.
[12]Guillén M D,Uriarte P S.Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature:Presence of toxic oxygenated α,β unsaturated aldehydes[J].Food Chemistry,2012,131(3):915-926.
[13]Makni M,Haddar A,Fraj A B,et al.Physico-chemical properties,composition,and oxidative stability of olive and soybean oils under different conditions[J].International Journal of Food Properties,2015,18(1):194-204.
[14]Di Stefano V,Avellone G,Bongiorno D,et al.Applications of liquid chromatography-mass spectrometry for food analysis[J].Journal of Chromatography a,2012,1259:74-85.
[15]全国粮油标准化技术委员会.GB/T 23347-2009橄榄油、油橄榄果渣油[S].北京:中国标准出版社,2009.
[16]黎远鹏.基于拉曼光谱法的食用油定性鉴别与掺伪含量检测研究[D].广州:暨南大学,2016.
[17]孙淑敏,谢岩黎,张严.食用油脂掺伪鉴别技术研究进展[J].食品安全质量检测学报,2014,5(9):2623-2628.
[18]张朝晖,严华,顾强,等.便携式激光拉曼光谱法快速鉴别橄榄油掺假[J].食品安全质量检测学报,2015,6(11):4324-4329.
[19]Gouvinhas I,Machado N,Carvalho T,et al.Short wavelength raman spectroscopy applied to the discrimination and characterization of three cultivars of extra virgin olive oils in different maturation stages[J].Talanta,2015,132:829-835.
[20]田国辉,陈亚杰,冯清茂.拉曼光谱的发展及应用[J].化学工程师,2008,22(1):34-36.
[21]周雅丹,张国治,范璐.拉曼光谱技术在油脂分析中的应用[J].粮食科技与经济,2014,39(2):36-38.
[22]陈健,肖凯军,林福兰.拉曼光谱在食品分析中的应用[J].食品科学,2007,28(12):554-558.
[23]张涛,李军科,刘柱,等.食品科学中拉曼光谱研究进展[J].安徽农业科学,2007,35(33):10563-10565.
[24]周秀军.基于拉曼光谱的食用植物油定性鉴别与定量分析[D].杭州:浙江大学,2013.
[25]Carmona M A,Lafont F,Jimenez-Sanchidrian C,et al.Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures[J].European Journal of Lipid Science and Technology,2014,116(11):1451-1456.
[26]Jimenez-Sanchidrian C,Rafael Ruiz J.Use of Raman spectroscopy for analyzing edible vegetable oils[J].Applied Spectroscopy Reviews,2016,51(5):417-430.
[27]El-Abassy R M,Donfack P,Materny A.Visible raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration[J].Journal of Raman Spectroscopy,2009,40(9):1284-1289.
[28]El-Abassy R M,Donfack P,Materny A.Rapid determination of free fatty acid in extra virgin olive oil by ramanspectroscopy and multivariate analysis[J].Journal of the American Oil Chemists Society,2009,86(6):507-511.
[29]Baeten V,Dardenne P,Aparicio R.Interpretation of fourier transform raman spectra of the unsaponifiable matter in a selection of edible oils[J].Journal of Agricultural and Food Chemistry,2001,49(11):5098-5107.
[30]Bernstein P S.New insights into the role of the macular carotenoids in age-related macular degeneration.resonance raman studies[J].Pure and Applied Chemistry,2002,74(8):1419-1425.
[31]Ham B,Shelton R,Butler B,et al.Calculating the iodine value for marine oils from fatty acid profiles[J].Journal of the American Oil Chemists Society,1998,75(10):1445-1446.
[32]Farhad S F U,Abedin K M,Islam M R,et al.Determination of ratio of unsaturated to total fatty acids in edible oils by laser raman spectroscopy[J].Journal of Applied Sciences,2009,9(8):1538-1543.
[33]Kim J,Lee J H,Ko D.Determination of degree of unsaturation in edible oils using coherent anti-stokes raman scattering spectroscopy[J].Journal of Raman Spectroscopy,2014,45(7):591-595.
[34]Christy A A,Egeberg P K.Quantitative determination of saturated and unsaturated fatty acids in edible oils by infrared spectroscopy and chemometrics[J].Chemometrics and Intelligent Laboratory Systems,2006,82(1-2):130-136.
[35]Yoshida S,Yoshida H.Nondestructive analyses of unsaturated fatty acid species in dietary oils by attenuated total reflectance with Fourier transform IR spectroscopy[J].Biopolymers,2003,70(4):604-613.
[36]Sadeghi-jorabchi H,Hendra P J,Wilson R H,et al.Determination of the total unsaturation in oils and margarines by fourier transform raman spectroscopy[J].Journal of the American Oil Chemists’ Society,1990,67(8):483-486.
[37]Sadeghi-Jorabchi H,Wilson R H,Belton P S,et al.Quantitative analysis of oils and fats by fourier transform raman spectroscopy[J].Spectrochimica Acta Part a Molecular Spectroscopy,1991,47(9-10):1449-1458.
[38]Silveira F L,Silveira L,Villaverde A B,et al.Use of dispersive ramanspectroscopy in the determination of unsaturated fat in commercial edible oil-and fat-containing industrialized foods[J].Instrumentation Science & Technology,2010,38(1):107-123.
[39]Bailey G F,Horvat R J.Raman spectroscopic analysis of the cis/trans isomer composition of edible vegetable oils[J].Journal of the American Oil Chemists’ Society,1972,49(8):494-498.
[40]El-Abassy R M,Donfack P,Materny A.Assessment of conventional and microwave heating induced degradation of carotenoids in olive oil by VIS raman spectroscopy and classical methods[J].Food Research International,2010,43(3):694-700.
[41]Dyminska L,Calik M,Albegar A M M,et al.Quantitative determination of the iodine values of unsaturated plant oils using infrared and raman spectroscopy methods[J].International Journal of Food Properties,2017,20(9):2003-2015.
[42]Barthus R C,Poppi R J.Determination of the total unsaturation in vegetable oils by fourier transform raman spectroscopy and multivariate calibration[J].Vibrational Spectroscopy,2001,26(1):99-105.
[43]Guzman E,Baeten V,Fernandez Pierna J A,et al.Application of low-resolution raman spectroscopy for the analysis of oxidized olive oil[J].Food Control,2011,22(12):2036-2040.
[44]Muik B,Lendl B,Molina-Díaz A,et al.Direct monitoring of lipid oxidation in edible oils by fourier transform raman spectroscopy[J].Chemistry and Physics of Lipids,2005,134(2):173-182.
[45]Muik B,Lendl B,Molina-Díaz A,et al.Discrimination of olives according to fruit quality using fouriertrans form ramanspectroscopy and pattern recognition techniques[J].Journal of Agricultural and Food Chemistry,2004,52(20):6055-6060.
[46]Jin H,Lu Q,Chen X,et al.The use of raman spectroscopy in food processes:A review[J].Applied Spectroscopy Reviews,2016,51(1):12-22.
[47]Vaskova H,Buckova M.Thermal degradation of vegetable oils:spectroscopic measurement and analysis[J].Procedia Engineering,2015,100:630-635.
[48]Muik B,Lendl B,Molina-Diaz A,et al.Two-dimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy[J].Analytica Chimica Acta,2007,593(1):54-67.
[49]Ahmad N,Saleem M,Ali H,et al.Defining the temperature range for cooking with extra virgin olive oil using raman spectroscopy[J].Laser Physics Letters,2017,14(9):95603.
[50]Paiva-Martins F,Rodrigues V,Calheiros R,et al.Characterization of antioxidant olive oil biophenols by spectroscopic methods[J].Journal of the Science of Food and Agriculture,2011,91(2):309-314.
[51]Muik B,Lendl B,Molina-DíAz A,et al.Direct,reagent-free determination of free fatty acid content in olive oil and olives by fourier transform raman spectrometry[J].Analytica Chimica Acta,2003,487(2):211-220.
[52]Sánchezlópez E,Sánchezrodríguez M I,Marinas A,et al.Chemometric study of andalusian extra virgin olive oils raman spectra:qualitative and quantitative information.[J].Talanta,2016,156-157:180-190.
[53]Zhang X,Qi X,Zou M,et al.Rapid Authentication of olive oil by ramanspectroscopyusing principal component analysis[J].Analytical Letters,2011,44(12):2209-2220.
[54]陈达,许云涛,李奇峰,等.基于多尺度二维相关拉曼光谱的橄榄油掺杂检测[J].纳米技术与精密工程,2016,14(1):60-65.
[55]Baeten V,Meurens M,Morales M T,et al.Detection of virgin olive oil adulteration by fourier transform Raman spectroscopy[J].Journal of Agricultural and Food Chemistry,1996,44(8):2225-2230.
[56]Zhang X,Zou M,Qi X,et al.Quantitative detection of adulterated olive oil by raman spectroscopy and chemometrics[J].Journal of Raman Spectroscopy,2011,42(9):1784-1788.
[57]Zou M,Zhang X,Qi X,et al.Rapid authentication of olive oil adulteration by ramanspectrometry[J].Journal of Agricultural and Food Chemistry,2009,57(14):6001-6006.
[58]Lian W,Shiue J,Wang H,et al.Rapid detection of copper chlorophyll in vegetable oils based on surface-enhanced raman spectroscopy[J].Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment,2015,32(5):627-634.
[59]Li Y,Fang T,Zhu S,et al.Detection of olive oil adulteration with waste cooking oil via raman spectroscopy combined with iPLS and SiPLS[J].Spectrochimica Acta Part A-Molecular and Biomolecular Spectroscopy,2018,189:37-43.
[60]Georgouli K,Martinez Del Rincon J,Koidis A.Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and raman spectroscopic data[J].Food Chemistry,2017,217:735-742.
[61]Mendes T O,Da Rocha R A,Porto B L S,et al.Quantification of extra-virgin olive oil adulteration with soybean oil:a comparative study of NIR,MIR,and ramanspectroscopyassociated with chemometric approaches[J].Food Analytical Methods,2015,8(9):2339-2346.
[62]Philippidis A,Poulakis E,Papadaki A,et al.Comparative study using raman and visible spectroscopy of cretanextravirgin olive oil adulteration with sunflower oil[J].Analytical Letters,2017,50(7):1182-1195.
[63]章颖强,董伟,张冰,等.基于拉曼光谱和最小二乘支持向量机的橄榄油掺伪检测方法研究[J].光谱学与光谱分析,2012(6):1554-1558.
[64]Yang H,Irudayaraj J.Comparison of near-infrared,fourier transform-infrared,and fourier transform-raman methods for determining olive pomace oil adulteration in extra virgin olive oil[J].Journal of the American Oil Chemists Society,2001,78(9):889-895.
[65]Carmona M A,Lafont F,Jimenez-Sanchidrian C,et al.Characterization of macadamia and pecan oils and detection of mixtures with other edible seed oils by raman spectroscopy[J].Grasas Y Aceites,2015,66(3):94.