title: A rapid method to authenticate vegetable oils through surface-enhanced Raman scattering.
abstract: Vegetable oils are essential in our daily diet. Among various vegetable oils, the major difference lies in the composition of fatty acids, including unsaturated fatty acids (USFA) and saturated fatty acids (SFA). USFA include oleic acid (OA), linoleic acid (LA), and α-linolenic acid (ALA), while SFA are mainly palmitic acid (PA). In this study, the most typical and abundant USFA present with PA in vegetable oils were quantified. More importantly, certain proportional relationships between the integrated intensities of peaks centered at 1656 cm(-1) (S1656) in the surface-enhanced Raman scattering spectra of different USFA were confirmed. Therefore, the LA or ALA content could be converted into an equivalent virtual OA content enabling the characterization of the USFA content in vegetable oils using the equivalent total OA content. In combination with the S1656 of pure OA and using peanut, sesame, and soybean oils as examples, the ranges of S1656 corresponding to the National Standards of China were established to allow the rapid authentication of vegetable oils. Gas chromatograph-mass spectrometer analyses verified the accuracy of the method, with relative errors of less than 5%. Moreover, this method can be extended to other detection fields, such as diseases.
authors.affiliation: Beijing Bioprocess Key Laboratory, Beijing University of Chemical Technology, Beijing, 100029, PR China.|College of Science, Beijing University of Chemical Technology, Beijing, 100029, PR China.
authors.forename: Ming Yang
authors.initials: MY
authors.lastname: Lv
authors.affiliation: Beijing Bioprocess Key Laboratory, Beijing University of Chemical Technology, Beijing, 100029, PR China.|College of Science, Beijing University of Chemical Technology, Beijing, 100029, PR China.
authors.forename: Xin
authors.initials: X
authors.lastname: Zhang
authors.affiliation: Beijing Bioprocess Key Laboratory, Beijing University of Chemical Technology, Beijing, 100029, PR China.|College of Science, Beijing University of Chemical Technology, Beijing, 100029, PR China.
authors.forename: Hai Rui
authors.initials: HR
authors.lastname: Ren
authors.affiliation: Beijing Bioprocess Key Laboratory, Beijing University of Chemical Technology, Beijing, 100029, PR China.
authors.forename: Luo
authors.initials: L
authors.lastname: Liu
authors.affiliation: Engineering Research Center for Semiconductor Integrated Technology, Institute of Semiconductors, Chinese Academy of Sciences, Beijing, 100083, PR China.
authors.forename: Yong Mei
authors.initials: YM
authors.lastname: Zhao
authors.affiliation: Beijing Bioprocess Key Laboratory, Beijing University of Chemical Technology, Beijing, 100029, PR China.
authors.forename: Zheng
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Analytical and Testing Center, Beijing Normal University, Beijing, 100875, PR China.
authors.forename: Zheng Long
authors.initials: ZL
authors.lastname: Wu
authors.affiliation: College of Science, Beijing University of Chemical Technology, Beijing, 100029, PR China.
authors.forename: Li Min
authors.initials: LM
authors.lastname: Liu
authors.affiliation: Beijing Bioprocess Key Laboratory, Beijing University of Chemical Technology, Beijing, 100029, PR China.|College of Science, Beijing University of Chemical Technology, Beijing, 100029, PR China.
authors.forename: Hai Jun
authors.initials: HJ
authors.lastname: Xu
mesh_terms: D010367:Arachis / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry; D005231:Fatty Acids, Unsaturated / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D000074241:Peanut Oil; D010938:Plant Oils / Q000032:analysis*; D012715:Sesame Oil / Q000032:analysis*; D013024:Soybean Oil / Q000032:analysis*; D013059:Spectrum Analysis, Raman / Q000379:methods*
chemical_list: D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D000074241:Peanut Oil; D010938:Plant Oils; D013024:Soybean Oil; D012715:Sesame Oil