化学计量学
拉曼光谱
食品科学
化学
植物油
色谱法
制浆造纸工业
工程类
物理
光学
作者
Hongpeng Wang,Yingjian Xin,Huanzhen Ma,Peipei Fang,Chenhong Li,Xiong Wan,Zhiping He,Jianjun Jia,Zongcheng Ling
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-05-21
卷期号:362: 130041-130041
被引量:24
标识
DOI:10.1016/j.foodchem.2021.130041
摘要
Peony seed oil (PSO) is a new woody nut oil which is unique to China. Its unsaturated fatty acids are over 90% and are rich in α - linolenic acid. Although the PSO industry is in its infancy, it is bound to become a top vegetable oil food material because of its own advantages. The potential high commercial profit of its adulteration with cheap vegetable oil will be an important factor hindering the healthy development of PSO industry. It is of great significance to study the adulteration of PSO for preventing large-scale adulteration. In this study, the qualitative and quantitative analysis of PSO was realised based on Raman spectroscopy combined with chemometrics analysis, and the fatty acid composition of PSO was analysed according to Raman characteristic peaks. The technology can be applied to routine analysis and quality control of PSO.
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