A simple and practical method to determine peroxide values in edible oilsviainfrared quartz cuvette-based Fourier transform infrared spectroscopy

2018 ◽  
Vol 10 (29) ◽  
pp. 3675-3679 ◽  
Author(s):  
Jing Shang ◽  
Xinran Wu ◽  
Keqing Hu ◽  
Zongyao Huyan ◽  
Qi Li ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Traditional Method ◽  
Edible Oils ◽  
Fourier Transform Infrared ◽  
Practical Method ◽  
Simple Method ◽  
Peroxide Values

A rapid and simple method was developed to determine the peroxide values (PVs) of edible oils by Fourier transform infrared spectroscopy. The spectra of edible oils were obtained using an infrared quartz cuvette (IQC) as a spectral accessory. The IQC-based FTIR method is more feasible and accurate than the traditional method.

scholarly journals Application of Fourier Transform Infrared Spectroscopy for the Oxidation and Peroxide Value Evaluation in Virgin Walnut Oil

2013 ◽  
Vol 2013 ◽  
pp. 1-5 ◽  
Author(s):  
Pengjuan Liang ◽  
Chaoyin Chen ◽  
Shenglan Zhao ◽  
Feng Ge ◽  
Diqiu Liu ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fourier Transform Infrared Spectroscopy ◽  
Peroxide Value ◽  
Edible Oils ◽  
Fourier Transform Infrared ◽  
Calibration Model ◽  
Walnut Oil ◽  
Value Evaluation ◽  
Ft Ir

Recent developments in Fourier transform infrared spectroscopy-partial least squares (FTIR-PLSs) extend the application of this strategy to the field of the edible oils and fats research. In this work, FT-IR spectroscopy was used as an effective analytical tool to determine the peroxide value of virgin walnut oil (VWO) samples undergone during heating. The spectra were recorded from a film of pure oil between two disks of KBr for each sample at frequency regions of 4000–650 cm−1. Changes in the values of the frequency of most of the bands of the spectra were observed and used to build the calibration model. PLS model correlates the actual and FT-IR estimated value of peroxide value with a correlation coefficient of 0.99, and the root mean square error of the calibration (RMSEC) value is 0.4838. The methodology has potential as a fast and accurate way for the quantification of peroxide value of the edible oils.

Infrared Spectra of Poly(Methyl Methacrylate) Labeled with Oxygen-18

1979 ◽  
Vol 33 (6) ◽  
pp. 551-555 ◽  
Author(s):  
Stoil Dirlikov ◽  
Jack L. Koenig
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Infrared Spectrum ◽  
Methyl Methacrylate ◽  
Fourier Transform Infrared Spectroscopy ◽  
Infrared Spectra ◽  
Fourier Transform Infrared ◽  
Simple Method ◽  
Poly Methyl Methacrylate ◽  
The Fourier Transform

Fourier transform infrared spectrum of atactic poly(methyl methacrylate) (PMMA) is compared with that of atactic PMMA labeled with 18O in the ester groups. The results obtained define the assignment of the bands associated with vibrations of the ester groups of PMMA. Furthermore, the Fourier transform infrared spectroscopy provides a simple method for obtaining the spectra of “pure” derivatives containing 18O.

Rapid Differentiation and Identification of Shigella sonnei and Escherichia coli O157: H7 by Fourier Transform Infrared Spectroscopy and Multivariate Statistical Analysis

2014 ◽  
Vol 926-930 ◽  
pp. 1116-1119 ◽  
Author(s):  
Li Jun Yang ◽  
Jing Wang ◽  
Zhao Jie Li ◽  
Xiao Hua Song ◽  
Yu Min Liu ◽  
...  
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Statistical Analysis ◽  
Fourier Transform Infrared Spectroscopy ◽  
Multivariate Statistical Analysis ◽  
Principal Component ◽  
Fourier Transform Infrared ◽  
Shigella Sonnei ◽  
Multivariate Statistical ◽  
Simple Method

Fourier transform infrared spectroscopy (FTIR) combined with multivariate statistical analysis was applied to differentiate and identify Shigella sonnei and Escherichiacoli O157: H7. FTIR absorption spectra from 4000-600 cm-1 were collected from sampling 10 μL of bacterial suspention. The spectra between 1800 and 900 cm-1 highlighted the most distinctive variations and were the most useful for characterizing the selected microorganisms. Spectra of the two bacteria were noticeably segregated with distinct clustering by principal component analysis (PCA). Further more, another cluster model of hierarchical cluster analysis (HCA) was established and could also gave a good separation between the two bacteria. These results demonstrate that FTIR technology has considerable potential as a rapid, accurate and simple method for differentiating and identifying bacteria.

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