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基于食用油质量检测背景,使用内表面镀银空芯光纤作为传感腔,设计和搭建了食用油和煎炸油拉曼光谱检测系统。对系统的拉曼散射光强进行了理论建模,通过理论仿真与实验数据讨论了空芯光纤长度的优化。使用系统对常见食用油和小吃摊油进行了拉曼光谱采集与分析,引入了衡量油脂不饱和度的参数I3005/I2897。对某品牌大豆油的不饱和度参数采集实验发现,该油样不饱和度参数随煎炸时长增加明显降低。提供了一种灵敏高效的检测系统,可实现食用油和煎炸油结构分析及油脂不饱和度评估,拉曼光谱特征峰清晰尖锐,为样品的结构分析提供了有效手段,可应用于食品安全检测领域。
Based on the background of edible oil quality testing, the inner surface of silver-plated hollow fiber as sensing chamber was designed and constructed. The detection system of edible oil and frying oil Raman spectrum was designed and built. The Raman scattering intensity of the system was theoretically modeled. The length of the hollow fiber was optimized by theoretical simulation and experimental data. Raman spectroscopy was used to collect and analyze common edible oil and snack oil, and I3005 / I2897 was introduced to measure the degree of oil unsaturation. Unsatisfactory parameters of a certain brand of soybean oil collection experiment found that the oil sample unsaturation parameters with fried time increased significantly reduced. Provides a sensitive and efficient detection system which can be used to analyze the structure of edible oil and frying oil and to evaluate the degree of unsaturation of the oil. The characteristic peak of Raman spectrum is sharp and sharp. It provides an effective means for structural analysis of samples and can be applied to food safety Detection area.