Quality Analysis of Peanut Oils and Peanut Diacylglycerol Edible Oils After Frying Using Raman Spectroscopy Combined with Oil Microscopy Method.

Journal of AOAC International Pub Date : 2025-05-01 DOI:10.1093/jaoacint/qsaf002

Lingli Liu, Rui Liu, Zhenshi Chen, Yuanpeng Li, Mengjiao Xue, Meiyuan Chen, Wenchang Huang, Hanglin Lu, Jian Tang, Shan Tu, Jun Liu, Junhui Hu

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Abstract

Background: The thermal stability and quality of fats change during oil-frying, directly impacting food safety and nutritional value; however, traditional analysis methods are time-consuming and complex.

Objective: This study aimed to develop a rapid monitoring protocol using a portable Raman spectrometer for peanut oils and peanut diacylglycerol (DAG) edible oils after frying zero to five times at 150°C.

Methods: Raman spectral data and the acid and peroxide values were determined for 48 oil test samples. Raman spectral data were analyzed using the characteristic band intensity ratio method and oil microscopy method.

Results: The peroxide values of peanut oil correlated with I729/I1076, I1076/I1300, and I1268/I1655 (I: Raman spectral intensity; subscript: wave number corresponding to Raman shift), whereas the acid and peroxide values of peanut DAG edible oil correlated with I863/I1655, I1076/I1300, and I1268/I1655. Oil microscopy method analysis revealed that the fried peanut DAG oil had higher trans-fatty acid and acid values (AV) and lower unsaturated fatty AVs than regular peanut oil. Furthermore, oil microscopy method revealed changes in the functional groups of the oils and fats, further elucidating the quality changes that occur in oils and fats after frying.

Conclusion: Raman spectroscopy combined with oil microscopy method can be used to rapidly monitor the quality of frying oil after frying.

Highlights: Peanut DAG oil is more oxidatively stable after frying than peanut oil; a characteristic band intensity ratio method can be used to classify frying oils; the peroxide value of peanut oil is related to I729/I1076, I1076/I1300, and I1268/I1655; the acid and peroxide values of peanut DAG edible oil are related to I863/I1655, I1076/I1300, and I1268/I1655; oil microscopy method revealed oil functional group changes and could improve frying quality analysis.

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用拉曼光谱结合油显微技术分析花生油和花生二酰基甘油食用油油炸后的质量。

背景：油炸过程中油脂的热稳定性和品质发生变化，直接影响食品安全和营养价值；然而，传统的分析方法耗时且复杂。目的：建立一种便携式拉曼光谱仪对150℃煎炸1 ~ 5次花生油和花生二酰基甘油（DAG）食用油的快速监测方案。方法：测定48份油品的拉曼光谱数据及酸、过氧化值。采用特征带强比法和油显微法对拉曼光谱数据进行分析。结果：花生油的过氧化值与I729/I1076、I1076/I1300、I1268/I1655相关，花生DAG食用油的酸和过氧化值与I863/I1655、I1076/I1300、I1268/I1655相关。油显微分析表明，油炸花生DAG油的反式脂肪酸和酸值高于普通花生油，不饱和脂肪酸值低于普通花生油。此外，油显微镜还揭示了油脂官能团的变化，进一步阐明了油炸后油脂的质量变化。结论：拉曼光谱结合油显微技术可快速监测煎炸后的煎炸油的质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Journal of AOAC International

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