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

A rapid and simple method was developed to determine the peroxide values (PVs) of edible oils by Fourier transform infrared (FTIR) spectroscopy. The spectra of edible oils were obtained using an infrared quartz cuvette (IQC) with a thickness of 10 mm as a spectral accessory. PV calibration was devel...

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Veröffentlicht in:	Analytical methods 2018-01, Vol.10 (29), p.3675-3679
Hauptverfasser:	Shang, Jing, Wu, Xinran, Hu, Keqing, Huyan, Zongyao, Li, Qi, Yu, Xiuzhu
Format:	Artikel
Sprache:	eng
Schlagworte:	Calibration Chemists Correlation coefficients Edible oils Fourier transforms Infrared spectra Infrared spectroscopy Oils & fats Organic chemistry Peroxide Quartz cells Spectroscopy Spectrum analysis Supply & demand
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