title: Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band.
abstract: A new method for determining the acid values (AVs) of edible oils based on the OH stretching band was developed. The oil sample was diluted with carbon tetrachloride and was placed in a quartz cuvette with a thickness of 1cm to record the FTIR spectrum. The peak at 3535cm(-1), which corresponds to the OH stretch of the carboxyl group in free fatty acids, together with the peak valley at 3508cm(-1) and the spectral data in the range of 3340-3390cm(-1) were used to determine the AV of the edible oil. The excellent linear relationship between the AVs measured in this work and those measured using a titration method, with a correlation coefficient (R) of 0.9929, indicates that the present procedure can be applied as an alternative to the classic method for determining the AVs of edible oils.
authors.affiliation: School of Chemistry & Chemical Engineering, Henan University of Technology, Zhengzhou 450001, PR China. Electronic address: jxm1965@sohu.com.
authors.forename: Xiuming
authors.initials: X
authors.lastname: Jiang
authors.affiliation: School of Chemistry & Chemical Engineering, Henan University of Technology, Zhengzhou 450001, PR China.
authors.forename: Shen
authors.initials: S
authors.lastname: Li
authors.affiliation: School of Chemistry & Chemical Engineering, Henan University of Technology, Zhengzhou 450001, PR China.
authors.forename: Guoqiang
authors.initials: G
authors.lastname: Xiang
authors.affiliation: School of Chemistry & Chemical Engineering, Henan University of Technology, Zhengzhou 450001, PR China.
authors.forename: Qiuhong
authors.initials: Q
authors.lastname: Li
authors.affiliation: School of Chemistry & Chemical Engineering, Henan University of Technology, Zhengzhou 450001, PR China.
authors.forename: Lu
authors.initials: L
authors.lastname: Fan
authors.affiliation: School of Chemistry & Chemical Engineering, Henan University of Technology, Zhengzhou 450001, PR China.
authors.forename: Lijun
authors.initials: L
authors.lastname: He
authors.affiliation: School of Chemistry & Chemical Engineering, Henan University of Technology, Zhengzhou 450001, PR China.
authors.forename: Keren
authors.initials: K
authors.lastname: Gu
mesh_terms: D005230:Fatty Acids, Nonesterified / Q000032:analysis*; D005502:Food; D006880:Hydroxy Acids / Q000032:analysis; D010938:Plant Oils / Q000032:analysis* / Q000737:chemistry; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods
chemical_list: D005230:Fatty Acids, Nonesterified; D006880:Hydroxy Acids; D010938:Plant Oils
keywords: Acid value; Carbon tetrachloride (PubChem CID: 5943); Edible oil; FTIR spectroscopy; Monostearin (PubChem CID: 24699); Potassium hydroxide (PubChem CID: 23665647); Quartz cuvette; Stearic acid (PubChem CID: 5281); Tertiary butylhydroquinone (PubChem CID: 16043)