拉曼强度英文

你看到的是这篇文献吧。Rapid authentication of olive oil adulteration by Raman spectrometry.The authentication of olive oil and its adulteration with lower priced oils are still serious problems in the olive oil industry. In this study, a method based on the intensity ratio of the Raman spectroscopy vibration bands, especially on the intensity ratio of the cis ( ==C-H) and cis (C=C) bonds normalized by the band at 1441 cm(-1) (CH(2)), was established to authenticate genuine/fake olive oil. These intensity ratios of the vibration bands given in the form of a two-dimensional chart allow first the discrimination between the various grades of olive oil and the seed oils and then the detection of olive oil fraud by the line of y = 0.7, which is observed under most experiments and dot charts. This method can reliably distinguish the genuine olive oils from the olive oils containing 5% (volume percentage) or more of other edible oils, such as soybean oil, rapeseed oil, sunflower seed oil, or corn oil. Compared to the traditional principal component analysis method, this method is more intuitive, more precise, and easier to use. Moreover, this method also has the advantages of simplicity efficiency and has no need for sample preprocessing, being especially suitable for on-site testing in field applications.橄榄油的鉴定以及用低价油与其掺假仍是橄榄油工业领域中严重的问题。本研究建立了一种鉴定真假橄榄油的方法，此方法基于拉曼光谱振动带的强度比，尤其是对于顺式（==C-H）和顺式（C=C）键用位于1441 cm-1的（CH2）带进行归一化后的强度比。这些振动带的强度比由二维图的形式给出，首先能够区分各种档次的橄榄油和植物油，其次能通过y = 0.7这条线检测橄榄油的掺假，这在很多实验和点图中均观察到了。此方法能可靠地从含有5%（体积分数）的或者更多的其他食用油，例如大豆油，菜籽油，葵花籽油或玉米油的橄榄油中区分出真的橄榄油。相对于传统的主成分分析发，此方法更直观，更精确，更易于使用。另外，次方法也具有简单、高效率的优势，并且无需对样品进行预处理，特别适合现场测试的应用。

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