Study on Lipid Oxidation in Food Distribution Based on Raman Spectroscopy
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Abstract:
In order to investigate lipid oxidation in the long-distance distribution, the reasons for lipid oxidation were analyzed. The pH, transport temperature, shaking speed and time were detected. In this work, indirect iodine method was used to determine lipid oxidation at different pH values, distribution temperature, shaking speed and transportation time. The lipid oxidation process of alga oil, palm kernel oil and olive oil was analyzed based on Raman spectrum. The results showed that when the pH reached 10, the oxidation value of food lipid was only 3 meq/kg. The long-distance distribution temperature exceeded 40℃, the shaking speed was 3 circles/s, and the oxidation value of food fats exceeded 10 meq/kg. The oxidation value of food fats reached a maximum of 15 meq/kg after 4 days. In the process of lipid oxidation, the peak of Raman first increased and then decreased, indicating that the lipid molecular groups changed to a certain extent and deteriorated. It is stated that food should be distributed over long distances under the conditions of high pH, low temperature, short transportation time, and reduced shaking. This could provide a reliable analysis basis for preventing food deterioration.
