Study on infrared apectroscopy identification of eight kinds of plant edible oils
Zhou Boxi1, Li Yuxian1, Yu Jiaqi1, Li Jin1, Zhao Zihao1, Zhao Jia1,#br#
Zhang Yuanyuan1, Xiaoxiao1, Yu Hongwei1,2
1. School of Chemical Engineering, Shijiazhuang University, Shijiazhuang 050035, China; 2. Hebei Yipin Pharmaceutical Corporation Ltd., Shijiazhuang 052165, China
The eight kind of plant edible oils (grape seed oil, camellia oil, rice germ oil, wheat germ oil, almond oil, linseed oil, sunflower oil and corn oil) structure had been studied by infrared spectroscopy (one-dimensional infrared spectroscopy, second derivative infrared spectroscopy and fourth derivative infrared spectroscopy). The CH3 asymmetrical stretching vibration (ν■), CH3 symmetrical stretching vibration (ν■), CH3 symmetrical scissoring bond vibration (δ■), CH2 asymmetrical stretching vibration (ν■), CH2 symmetrical stretching vibration (ν■), CH2 scissoring bond vibration (δ■), CH2 rocking vibration (ρ■), C=O stretch vibration (νC=O-plant edible oils), C-O-C stretch vibration (νC-O-C-plant edible oils) were found also. The eight kind of plant edible oils can be distinguished better by fourth derivative infrared spectroscopy than one-dimensional infrared spectroscopy and second derivative infrared spectroscopy. The study demonstrates the key roles of infrared spectroscopy in the analysis of plant edible oils.
