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Determination of Tert‐ Butylhydroquinone in Vegetable Oils Using Surface‐Enhanced Raman Spectroscopy
Author(s) -
Pan Yun,
Lai Keqiang,
Fan Yuxia,
Li Chunying,
Pei Lu,
Rasco Barbara A.,
Huang Yiqun
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12482
Subject(s) - chemistry , partial least squares regression , vegetable oil , food science , antioxidant , corn oil , mathematics , organic chemistry , statistics
Monitoring the level of tert ‐butylhydroquinone (TBHQ), a permissible antioxidant additive in edible vegetable oils in many countries, is important to ensure that oils and products that contain them comply with the relevant import regulations. Surface‐enhanced Raman spectroscopy (SERS) technology coupled with chemometric methods including partial least squares (PLS) and support vector machine (SVM) regression was applied to determine levels of TBHQ in spiked corn oils (0 to 500 mg/kg, n = 40) and commercial vegetable oils (0 to 99.7 mg/kg, n = 25). The lowest detectable concentration was 5 mg/L for TBHQ in standard solutions and 10 mg/kg of TBHQ in vegetable oils from various plant sources. The TBHQ levels predicted by the PLS or SVM model had a high correlation with actual TBHQ levels in commercial oil samples (SVM: R 2 = 0.972, ratio of performance to deviation [RPD] = 5.55, root mean square error [RMSE] = 5.73 mg/kg; PLS: R 2 = 0.976, RPD = 6.43, RMSE = 4.94 mg/kg), indicating great potential of SERS methods for detection and quantification of TBHQ in oils from a variety of sources.