几种食用油的二维红外相关分析

利用傅立叶变换红外光谱法（FT—IR）并结合二维相关光谱（2D—IR）技术对几种不同品牌的食用油进行分析。对不同品牌的食用油的峰位、峰形、峰强进行比较，可知它们的一维谱图没有明显的区别，而二维相关谱图中，同步、异步图差异比较明显。另外与一维红外光谱相比，二维相关光谱的分辨率较高，在揭示分子内／分子间的相互作用研究中发挥了作用，增强了对谱图的识别能力。为利用红外光谱法快速、简便地鉴别食用油打下了良好的基础。

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

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.