Abstract

A primary Fourier transform infrared (FTIR) spectroscopic method was applied here to characterise the peroxide value (PV) in natural oils and fats such as refined rapeseed oil, fish and also rape oil with partial ester exchange so that the changes after the catalysed oxidation of the above three kinds of oils and fats could be studied. It can be concluded that the changes in the oxidised oils and fats can be characterised by FTIR spectroscopy directly and quantitatively. R – OOH which can react with sulphites is the main oxidation product.