Rapid Discrimination of Adulteration of Olive Oil by Fourier Transform Infrared Spectrophotometry

FT-IRS with attenuated total reflection (ATR) was applied to the rapid discrimination of adulteration of olive oil. Samples of olive oil mixed with transgenic and non-transgenic, soybean oil, peanut oil, corn oil, sunflower oil or blended oil were heated at 160 ℃for 8 h, on the base of the difference in absorption peaks at 988 cm-1 shown in the 2nd derivative spectra obtained before and after heating, adulteration of olive oil was determined. The proposed method has the special features of simple and easy in pre-treatment without using organic reagents, and feasible for use in rapid discrimination of adulterated olive oil on market.