The Detection of Glycerate and Free Fatty Acids by the Method of Near-Infrared Spectroscopy

Abstract:

The monoglyceride, diglyceride, triglyceride and free fatty acids in vegetable oil was detected by the analysis method of near-infrared spectroscopy. The near-infrared spectrograms of 77 oil samples were collected, including 67 samples for calibration set and 10 samples for prediction set. The Partial Least Squares (PLS) optimized models were established with OPUS chemical analysis software. The results demonstrated that the determination coefficient of monoglyceride, diglyceride, triglyceride and free fatty acids was 0.9691,0.8627,0.8742 and 0.9194, respectively. And the standard error of prediction for the four components was 0.0104, 0.1830.201 and 0.0106, respectively. The presented results showed that the analysis method of near-infrared spectroscopy can be used to identify the diglycerides and triglycerides, but as for monoglyceride and free fatty acids, further experimental verification is needed.

• Periodical: Applied Mechanics and Materials (Volumes 333-335)
• Pages: 1586-1590
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.333-335.1586
• Online since: July 2013
• Authors: Lang Ming, Zhe Chen, Jun Zhang, Fu Rong Huang, Meng Yuan Xie, Yong Wang, Er Pei Wang
• Keywords: Free Fatty Acids, Glycerol Ester, Near-Infrared Spectroscopy of Vegetable Oil

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DOI: 10.1201/b11894