Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil
作者： A. Rohman , Y.B. Che Man
DOI: 10.1016/J.FOODRES.2009.12.006
关键词: Fourier transform 、 Principal component analysis 、 Analytical chemistry 、 Coefficient of determination 、 Chemistry 、 Corn oil 、 Sunflower oil 、 Infrared spectroscopy 、 Vegetable oil 、 Chromatography 、 Fourier transform infrared spectroscopy
摘要: … can be observed at frequency of 1402 cm −1 (a) caused by double bond C single bond H bending vibration and at 1030 cm −1 (b) which is attributed by C single bond O stretching. …
cabdirect.org
upm.edu.my
elsevier.com
sci-hub.se 
researchgate.net 参考文章(35)
Vincent Baeten, Juan Antonio Fernandez Pierna, Neva Groselj, Marjan Vracko, Marjana Novic, The Use of FT-MIR Spectroscopy and Counter-Propagation Artificial Neural Networks for Tracing the Adulteration of Olive Oil Acta Chimica Slovenica. ,vol. 55, pp. 935- 941 ,(2008)
YB Che Man, ZA Syahariza, MES Mirghani, S Jinap, J Bakar, Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy Food Chemistry. ,vol. 90, pp. 815- 819 ,(2005) , 10.1016/J.FOODCHEM.2004.05.029
L WANG, F LEE, X WANG, Y HE, Feasibility study of quantifying and discriminating soybean oil adulteration in camellia oils by attenuated total reflectance MIR and fiber optic diffuse reflectance NIR Food Chemistry. ,vol. 95, pp. 529- 536 ,(2006) , 10.1016/J.FOODCHEM.2005.04.015
Mar�a D Guill�n, Nerea Cabo, Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions Journal of the Science of Food and Agriculture. ,vol. 80, pp. 2028- 2036 ,(2000) , 10.1002/1097-0010(200011)80:14<2028::AID-JSFA713>3.0.CO;2-4
M. Safar, D. Bertrand, P. Robert, M. F. Devaux, C. Genot, Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance Journal of the American Oil Chemists' Society. ,vol. 71, pp. 371- 377 ,(1994) , 10.1007/BF02540516
Gema Flores, Maria Luisa Ruiz del Castillo, Gracia Patricia Blanch, Marta Herraiz, Detection of the adulteration of olive oils by solid phase microextraction and multidimensional gas chromatography Food Chemistry. ,vol. 97, pp. 336- 342 ,(2006) , 10.1016/J.FOODCHEM.2005.04.021
H. Michael Heise, Uwe Damm, Peter Lampen, Antony N. Davies, Peter S. McIntyre, Spectral Variable Selection for Partial Least Squares Calibration Applied to Authentication and Quantification of Extra Virgin Olive Oils Using Fourier Transform Raman Spectroscopy Applied Spectroscopy. ,vol. 59, pp. 1286- 1294 ,(2005) , 10.1366/000370205774430927
Marina Abdul Manaf, Yaakob Bin Che Man, Nazimah Sheikh Abdul Hamid, Amin Ismail, Syahariza Zainul Abidin, None, ANALYSIS OF ADULTERATION OF VIRGIN COCONUT OIL BY PALM KERNEL OLEIN USING FOURIER TRANSFORM INFRARED SPECTROSCOPY Journal of Food Lipids. ,vol. 14, pp. 111- 121 ,(2007) , 10.1111/J.1745-4522.2007.00066.X
Tzayhri Gallardo-Velázquez, Guillermo Osorio-Revilla, Marlene Zuñiga-de Loa, Yadira Rivera-Espinoza, Application of FTIR-HATR spectroscopy and multivariate analysis to the quantification of adulterants in Mexican honeys. Food Research International. ,vol. 42, pp. 313- 318 ,(2009) , 10.1016/J.FOODRES.2008.11.010
Sumaporn Kasemsumran, Naroo Kang, Alfred Christy, Yukihiro Ozaki, None, Partial Least Squares Processing of Near‐Infrared Spectra for Discrimination and Quantification of Adulterated Olive Oils Spectroscopy Letters. ,vol. 38, pp. 839- 851 ,(2005) , 10.1080/00387010500316189