2007•Journal of Jinan UniversityRequires access

Analysis on(2DIR)Two-Dimensional Infrared Correlation Spectroscopy of Several Kinds of Edible Oil

Jia Quan Su

Abstract

Several different brands of peanut oils were analyzed by Fourier transform infrared spectroscopy(FT-IR) combined with two-dimensional infrared correlation spectroscopy(2D-IR).Comparing the absorption peaks,absorption figures and absorption intensity of different brands of cooking oils,we found that they were similar to each other in one-dimensional IR spectra,however,the difference among kinds of oils was evident in the map of synchronous and asynchronous twodimensional infrared correlation spectroscopy after transforming into 2D infrared correlation spectroscopy.The resolving power of 2D infrared correlation spectroscopy is higher than that of one-dimensional infrared correlation spectroscopy.Moreover,2D infrared correlation spectroscopy played a role in the interactive investigation of the intra-and inter-molecular and boosted up the ability of chart identify.Using Fourier transform infrared spectroscopy(FT-IR) grounded foundation in distinguishing all kinds of edible oils quickly and briefly.

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Key concepts: Infrared spectroscopy, Spectroscopy, Infrared, Fourier transform infrared spectroscopy, Two-dimensional nuclear magnetic resonance spectroscopy, Infrared spectroscopy correlation table, Absorption spectroscopy, Analytical Chemistry (journal)