Safety analysis of edible oil products via Raman spectroscopy

doi:10.1016/j.talanta.2018.08.074

	Safety analysis of edible oil products via Raman spectroscopy
	Liu, Maili 2; Yang, Yunhuang 2; Zhang, Zhaowei 1; He, Ting 2; Hu, Rui 2
刊名	TALANTA
	2019
卷号	191 页码:324-332
关键词	Raman spectroscopy Oil product safety Adulteration of oils Oxidation of oils
ISSN号	0039-9140
DOI	10.1016/j.talanta.2018.08.074
英文摘要	Raman spectroscopy is a spectroscopic technique based on Raman scattering effects and provide a structural fingerprint by which molecules can be identified. Owing to its non-destructive, high sensitivity and allowing online detection, Raman spectroscopy is now increasingly being applied in various fields from fundamental research to engineering in food safety. Edible oils provide high nutritional value in the human diet and their safety and quality have become a major concern and issue. Thus, edible oils have been the subject of a number of applications of Raman spectroscopy. This present review briefly evaluates Raman spectroscopy applications in the quality and safety analysis of oil products in the latest decade. In addition, by integrating the introduction of the detection of harmful substances and bioactive components in oil product, this paper also summarizes a series of emerging analytical technologies in applications of Raman spectroscopy.
资助项目	National Natural Science Foundation of China[21705161]
WOS关键词	POLYCYCLIC AROMATIC-HYDROCARBONS ; VIRGIN OLIVE OILS ; VEGETABLE-OILS ; BUTYLATED HYDROXYANISOLE ; ALPHA-TOCOPHEROL ; QUALITY ASSESSMENT ; COOKING OIL ; SCATTERING ; CHEMOMETRICS ; AUTHENTICATION
WOS研究方向	Chemistry
语种	英语
出版者	ELSEVIER SCIENCE BV
WOS记录号	WOS:000447481600041
资助机构	National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China
内容类型	期刊论文
源URL	[http://ir.wipm.ac.cn/handle/112942/13209]
专题	中国科学院武汉物理与数学研究所
通讯作者	Liu, Maili; Yang, Yunhuang
作者单位	1.CAAS, Oil Crops Res Inst, Wuhan 430062, Hubei, Peoples R China 2.Chinese Acad Sci, State Key Lab Magnet Resonance & Atom Mol Phys, Wuhan Ctr Magnet Resonance, Wuhan Inst Phys & Math, Wuhan 430071, Hubei, Peoples R China
推荐引用方式 GB/T 7714	Liu, Maili,Yang, Yunhuang,Zhang, Zhaowei,et al. Safety analysis of edible oil products via Raman spectroscopy[J]. TALANTA,2019,191:324-332.
APA	Liu, Maili,Yang, Yunhuang,Zhang, Zhaowei,He, Ting,&Hu, Rui.(2019).Safety analysis of edible oil products via Raman spectroscopy.TALANTA,191,324-332.
MLA	Liu, Maili,et al."Safety analysis of edible oil products via Raman spectroscopy".TALANTA 191(2019):324-332.